Pumpkin Oatmeal Bars
Delightful pumpkin oatmeal bars combining the earthy flavor of pumpkin with wholesome oats, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour provides structure
- 1.5 cups old-fashioned rolled oats adds chewiness and texture
- 0.5 teaspoon coarse sea salt enhances flavor
- 0.5 teaspoon baking soda helps with leavening
- 1.5 teaspoons ground cinnamon adds warmth and spice
Wet Ingredients
- 0.75 cups unsalted butter, melted adds moisture and richness
- 0.5 cups light brown sugar provides sweetness and depth
- 2 teaspoons vanilla extract adds flavor
- 1.5 cups pumpkin puree adds moisture and a hint of earthiness
- 1 large egg binds ingredients together
- 0.33 cups light brown sugar more sweetness
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Prepare your baking dish by lining it with non-stick baking paper.
- In a medium bowl, combine all-purpose flour, rolled oats, coarse sea salt, and baking soda. Whisk until fully blended.
Mixing
- Melt the unsalted butter, then stir in light brown sugar and vanilla extract until smooth.
- Combine dry mixture with wet mixture, stirring until just incorporated and slightly crumbly. Press three-quarters of the mixture evenly into the prepared baking dish.
Baking
- Bake the crust for about 12 minutes, until pale golden.
- In another bowl, mix pumpkin puree, egg, remaining vanilla extract, light brown sugar, and ground cinnamon until smooth.
- Spread the pumpkin filling evenly over the baked crust.
- Crumble the remaining oat mixture on top of the pumpkin filling.
- Bake for an additional 22-25 minutes until top is golden and filling is set.
Cooling
- Allow the bars to cool in the baking dish for about 30 minutes, then transfer to the fridge for another 30 minutes before cutting.
- Once cooled, cut into squares with a sharp knife.
Notes
These bars are versatile for breakfast or snacks. Store leftovers in an airtight container.