Pumpkin Oatmeal Bars
Delightful pumpkin oatmeal bars that offer a comforting blend of chewy and crumbly textures, enriched with spices and sweetness, perfect for a snack or dessert.
Ingredients
Base Ingredients
- 1.5 cups all-purpose/plain flour
- 1.5 cups old-fashioned rolled oats
- 0.5 teaspoon coarse sea salt
- 0.5 teaspoon baking/bicarb soda
- 0.75 cup unsalted butter - melted
- 0.5 cup light brown sugar
- 2 teaspoons vanilla extract
Filling Ingredients
- 1.5 cups pumpkin puree - at room temperature
- 1 large egg - at room temperature
- 1 teaspoon vanilla extract
- 0.33 cup light brown sugar
- 1.5 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.
- In a medium-sized bowl, combine the all-purpose flour, rolled oats, coarse sea salt, and baking soda. Mix well until evenly blended.
- In another bowl, melt the unsalted butter and mix it with the light brown sugar and 2 teaspoons of vanilla extract until creamy.
- Combine the dry mixture with the melted butter mixture and fold until just combined. Press about three-quarters of this mixture into the bottom of your prepared baking dish.
Baking
- Bake the base in the oven for about 12 minutes or until lightly golden.
- While the base is baking, prepare the pumpkin filling by mixing the pumpkin puree, egg, 1 teaspoon of vanilla extract, ⅓ cup of light brown sugar, and ground cinnamon in a separate bowl until smooth.
- Pour the pumpkin filling over the baked base, spreading it evenly. Crumble the reserved mixture over the pumpkin layer.
- Return the pan to the oven and bake for another 22 to 25 minutes until the top is golden brown.
- Allow the bars to cool at room temperature for about 30 minutes before cutting.
Notes
Use room temperature ingredients for smoother mixing. Let bars cool completely before cutting for the best shape. Store at room temperature for a couple of days, refrigerate for up to a week, or freeze wrapped tightly for longer storage.