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Pumpkin Oatmeal Bars Recipe

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These Pumpkin Oatmeal Bars are a delightful autumn treat, combining a buttery oat crumble base with a spiced pumpkin filling. Perfectly soft and naturally sweetened, these bars are easy to prepare and make a great snack or dessert for pumpkin lovers.

Ingredients

For the Base and Crumble Topping:

  • 1 ½ cups (225 g) all-purpose/plain flour
  • 1 ½ cups (120 g) old-fashioned rolled oats
  • ½ teaspoon coarse sea salt
  • ½ teaspoon baking/bicarb soda
  • ¾ cup (185 g) unsalted butter – melted
  • ½ cup (100 g) light brown sugar
  • 2 teaspoons vanilla bean paste

For the Pumpkin Filling:

  • 1 ½ cups pumpkin puree – at room temperature
  • 1 large egg – at room temperature
  • 1 teaspoon vanilla bean paste
  • ⅓ cup (70 g) light brown sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Line a 20 x 20 cm (8 x 8 inch) baking dish with non-stick baking paper, ensuring an overhang for easier removal of the bars later.
  2. Mix Dry Ingredients for Base: In a medium bowl, combine the all-purpose flour, rolled oats, coarse sea salt, and baking soda. Mix thoroughly to distribute the leavening and salt evenly.
  3. Prepare Butter Mixture: Melt the unsalted butter and transfer it to another bowl. Add the vanilla bean paste and light brown sugar to the melted butter and mix well until combined.
  4. Combine Base Mixtures: Pour the dry ingredients into the butter mixture and stir until you have a crumbly dough. Reserve about 150 g (5.2 oz) of this mixture for the topping, and firmly press the remaining dough evenly into the bottom of the prepared baking dish.
  5. Bake the Base: Bake the base in the preheated oven for 12 minutes or until it turns a pale golden color. This step partially cooks the base to prevent sogginess when adding the filling.
  6. Prepare Pumpkin Filling: While the base bakes, whisk together the pumpkin puree, large egg, vanilla bean paste, light brown sugar, and ground cinnamon in a medium-sized bowl until smooth and well incorporated.
  7. Add Pumpkin Filling and Crumble Topping: Remove the partially baked base from the oven. Immediately spread the pumpkin filling evenly over the hot base. Then crumble the reserved oat mixture over the pumpkin layer evenly using your fingers.
  8. Bake Final Bars: Return the baking dish to the oven and bake for an additional 22 to 25 minutes, or until the topping is cooked through and a light golden brown color.
  9. Cool and Chill: Remove the bars from the oven and let them cool on the countertop for 30 minutes. Then transfer to the refrigerator and chill for another 30 minutes or until completely cooled to help firm up for cutting.
  10. Serve: Use the parchment paper overhang to lift the bars out of the pan and place on a cutting board. Cut into squares and serve.

Notes

  • Note 1: All-purpose flour works best. For a gluten-free option, substitute with a gluten-free flour blend.
  • Note 2: Use old-fashioned rolled oats for the best texture; quick oats will be too soft.
  • Note 3: Pumpkin puree should be at room temperature to blend smoothly with other filling ingredients.
  • Cutting the bars while warm will cause them to crumble, so chilling is important for clean slices.
  • You can store these bars in an airtight container in the refrigerator for up to 5 days.

Find it online: https://yumntasty.com/pumpkin-oatmeal-bars-recipe/