Description
These Pumpkin Oatmeal Bars capture the cozy essence of autumn in a handheld treat. Featuring a sturdy, buttery oat crust and a velvety, spice-infused pumpkin custard filling, this recipe offers a delicious contrast in textures. Perfect for a quiet afternoon with tea or sharing with loved ones, these bars are a simple, nostalgic delight that fills your home with the warm, inviting aroma of toasted oats and cinnamon.
Ingredients
1 ½ cups all-purpose flour
1 ½ cups old-fashioned rolled oats
¾ cup unsalted butter, melted
1 cup brown sugar
½ teaspoon coarse sea salt
½ teaspoon baking soda
1 cup pure pumpkin puree
1 large egg
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Instructions
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together flour, oats, salt, and baking soda.
Stir in the melted butter and brown sugar until a crumbly dough forms.
Press two-thirds of the oat mixture into the bottom of the prepared pan.
Bake the base for 10-12 minutes until lightly golden; remove from oven.
In a separate bowl, whisk together pumpkin puree, egg, cinnamon, and nutmeg.
Spread the pumpkin mixture evenly over the par-baked base.
Sprinkle the remaining crumbly oat mixture on top.
Return to the oven and bake for another 20-25 minutes until the center is set.
Allow bars to cool completely in the pan before cutting into squares.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling which already contains spices and extra sweeteners. Store leftovers in an airtight container in the refrigerator for up to 5 days. For extra texture, you can add 1/4 cup of chopped walnuts or pecans to the crumble topping.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg