Pumpkin Oat Crumble Bars
Think of a pumpkin pie oatmeal cookie! Filled with all the holiday spices we love, this dessert is a great alternative to the traditional pumpkin pie!
Directions
1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper and set aside.
2. In a large bowl stir together the flour, oats, sugar, brown sugar, cinnamon, nutmeg and salt.
3. Add the melted butter and vanilla. Mix together with a fork or a pastry cutter into a crumble-like mixture.
4. Set aside 1 1/2 cups of the crumble mixture for topping.
5. Press remaining crumble into the bottom of your baking dish with an extra piece of parchment paper. Press down hard with fingertips until it is one solid even layer. You can also use a small flat dish to press.
6. Bake for 10 minutes. Remove from oven and let cool before adding filling.
7. In a large bowl add the pumpkin, butter, sugar and brown sugar. Whisk together until combined.
8. Add egg, egg yolk and vanilla. Whisk until well incorporated.
9. Add flour, cinnamon, ginger, nutmeg, cloves and salt. Whisk together until well combined.
10. Add the evaporated milk and mix for about a minute until blended nicely.
11. Pour the pumpkin mixture over the oat crumb bottom and spread evenly.
12. Sprinkle evenly with remaining crumble.
13. Bake for another 30-35 minutes until crumb topping is lightly golden.
14. Let bars cool in pan. For best results cover and put in the freezer for 30 minutes before cutting.
Pumpkin Oat Crumble Bars
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- 1 teaspoon vanilla
- 1 1/4 cups pumpkin puree
- 1/4 cup butter, melted and cooled
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 cup evaporated milk
Instructions
- Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper and set aside.
- In a large bowl stir together the flour, oats, sugar, brown sugar, cinnamon, nutmeg and salt.
- Add the melted butter and vanilla. Mix together with a fork or a pastry cutter into a crumble-like mixture.
- Set aside 1 1/2 cups of the crumble mixture.
- Press remaining crumble into the bottom of your baking dish with an extra piece of parchment paper. Press down hard with fingertips until it is one solid even layer. You can also use a small flat dish to press.
- Bake for 10 minutes. Remove from oven and let cool before adding filling.
- In a large bowl add the pumpkin, butter, sugar and brown sugar. Whisk together until combined.
- Add egg, egg yolk and vanilla. Whisk until well incorporated.
- Add flour, cinnamon, ginger, nutmeg, cloves and salt. Whisk together until well combined.
- Add the evaporated milk and mix for about a minute until blended nicely.
- Pour the pumpkin mixture over the oat crumb bottom and spread evenly.
- Sprinkle evenly with remaining crumble.
- Bake for another 30-35 minutes until crumb topping is lightly golden.
- Let bars cool in pan. For best results cover and put in the freezer for 30 minutes before cutting.
Calories
436.54Fat (grams)
18.07Sat. Fat (grams)
10.62Carbs (grams)
64.18Fiber (grams)
2.42Net carbs
61.75Sugar (grams)
37.55Protein (grams)
5.79Sodium (milligrams)
380.47Cholesterol (grams)
83.86