Pumpkin Oat bars

Pumpkin recipes have been flooding the internet over the past month or two, and like everyone else, I love incorporating pumpkin into my recipes. I came across a recipe for Pumpkin Oat Bars that sounded very appealing, but I decided to adapt the recipe to make it a little healthier. I replaced the butter for organic coconut oil, whole wheat pastry flour for the all-purpose flour, and regular oats for quick oats.

These bars are delicious, but are best stored in the refrigerator as they will get very soft if left at room temperature. I enjoyed these bars so much that I am thinking about skipping pumpkin pie this year and will serve these bars instead topped with a dollop of cinnamon flavored whipped cream. These bars are really rather rich, so they can be cut into small squares for serving.

Why Healthy

  • Pumpkins are low in calories, but are a great source of dietary fiber, antioxidants, minerals and vitamins. Pumpkin is a rich source of the all-important antioxidant beta-carotene.
  • The recipe was adapted to make it healthier by replacing the butter with coconut oil, whole wheat pastry flour for all-purpose flour, and regular oats for quick oats.


Pumpkin Oat bars

Yield: Makes 16 bars

Prep Time: 15 mins

Cook Time: 50 to 55 mins


For The Oat Crust:
1 1/4 Cups Whole Wheat Pastry Flour
1 1/4 Cup Regular Oats
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Cup Light Brown Sugar
3/4 Cup Organic Coconut oIl
1 Teaspoon Vanilla Extract
1/2 Cup Light Brown Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
1 Egg
1 Egg Yolk
1/2 Teaspoon Vanilla Extract
1 1/4 Cup Canned Pumpkin (NOT Pumpkin Pie Filling)
1/3 Cup Evaporated Milk

Adapted from Brown Eyed Baker - Pumpkin Pie Oatmeal Crumb Bars


Preheat oven to 350 degree F.
Line an 8 inch square pan with parchment paper allowing excess to hang over the sides, and lightly grease with butter.
In a bowl, mix together the flour, oats, baking soda, salt, and cinnamon and stir to blend.
Add the brown sugar, coconut oil, and vanilla, and stir with a fork until mixed.
Press half the oat mixture into the bottom of the prepared pan,then bake in the middle rack for 15 minutes.
While the crust is baking, in a medium bowl, whisk together the sugar, cinnamon, nutmeg, salt, egg, egg yolk, and vanilla.
Add the pumpkin and the evaporated milk and whisk until smooth.
Once the crust has been baked, pour the filling on top and return to the oven for 15 minutes.
Remove the bars from the oven, then sprinkle the remaining oat mixture over the pumpkin filling.
Return the bars to the oven and bake for an additional 20 to 25 minutes or until the crust is golden brown and only the center jiggles.
Allow the bars to cool to room temperature, then refrigerate for at least 2 hours.
Cut into small squares and serve.
Store leftover bars in an airtight container in the refrigerator.


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