Easy Pumpkin Pie Bars With Oat Crust
These pumpkin pie bars feature a buttery oat crust filled with creamy pumpkin spice goodness, perfect for autumn gatherings.
Ingredients
For the oat crust and crumble topping
- 2 cups oats Texture and flavor base
- 3.5 tbsp coconut oil Adds moisture and richness
- ¼ cup walnuts For a hint of nuttiness
- 1 tsp cinnamon Warm spice flavor
- 2.5 tbsp coconut syrup For natural sweetness
- 1 pinch salt Enhances flavor
- 1 tbsp water Binds the crumble
For the pumpkin filling
- 1.67 cups pumpkin puree Warm for smoother filling
- 3 tbsp coconut sugar Adds sweetness
- 1 tsp vanilla Aromatic depth
- ¼ tsp nutmeg Adds warmth
- 1.5 tsp cinnamon For extra warmth
- ½ tsp ground ginger Optional, for extra spice
- 3 tbsp coconut oil For the filling, adds richness
- 1 pinch salt Balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F.
- Gather your ingredients and prepare your baking pan by lining it with parchment paper.
Making the crust
- In a food processor, combine the oats, coconut oil, walnuts, cinnamon, coconut syrup, salt, and water. Blend until you have a crumbly dough.
- Take about two-thirds of the dough mixture and spread it evenly into the lined small baking pan, pressing it down to form a solid crust.
Making the filling and topping
- Set aside the remaining dough for crumbles. In a separate bowl, mix the pumpkin puree, coconut sugar, vanilla, nutmeg, cinnamon, and salt until super smooth.
- Spread the pumpkin filling over the pressed oat crust evenly.
- Form crumbles from the leftover dough and spread them over the pumpkin filling.
Baking
- Place the pan in the oven and bake until the crumble is golden brown.
- Once baked, remove from the oven and let it cool.
Chilling
- Refrigerate the bars for about 2 to 3 hours before slicing.
- Once chilled, slice into pieces and enjoy.
Notes
These bars can be served as a dessert or snack. If you have leftovers, they can be stored in the fridge and enjoyed as a breakfast treat as well.