Pumpkin Bars Recipe

Name: Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 3/4 cups Oat Flour; 3/4 cups Oats; 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Salt; 1/3 cups Applesauce; 1 Tablespoon Maple Syrup; 1/4 cups Water; 1 teaspoon Vanilla Extract; 1-1/2 cup Pumpkin Butter; 1 teaspoon Maple Syrup; 1/2 teaspoons Stevia; FOR THE TOPPING:; 1/4 cups Almond Meal; 1/4 cups Shredded Coconut (unsweetened); 1/4 cups Oat Flour; 1/4 cups Oats; 1/4 teaspoons Cinnamon; 1/4 teaspoons Salt; 2 Tablespoons Coconut Oil; 2 Tablespoons Coconut Sugar Or Brown Sugar

Servings: persons

FOR THE BASE:
3/4 cups Oat Flour
3/4 cups Oats
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoons Salt
1/3 cups Applesauce
1 Tablespoon Maple Syrup
1/4 cups Water
1 teaspoon Vanilla Extract
1-1/2 cup Pumpkin Butter
1 teaspoon Maple Syrup
1/2 teaspoons Stevia
FOR THE TOPPING:
1/4 cups Almond Meal
1/4 cups Shredded Coconut (unsweetened)
1/4 cups Oat Flour
1/4 cups Oats
1/4 teaspoons Cinnamon
1/4 teaspoons Salt
2 Tablespoons Coconut Oil
2 Tablespoons Coconut Sugar Or Brown Sugar

1
Preheat oven to 375 F spray an 8x8-inch pan with cooking spray; set aside.
2
For the base: In a large bowl add oat flour, oats, baking powder, cinnamon and salt. Stir. Add the applesauce, maple syrup, water and vanilla and mix well. Pour batter into the prepared pan and push down firmly with fingers to smooth out.
3
In a small bowl add pumpkin butter, maple syrup and stevia. Mix to combine then spread over top of the oat mixture.
4
In a separate bowl add almond meal, shredded coconut, 1/4 cup oat flour, 1/4 cup oats, cinnamon and salt. Mix well. Add coconut oil and coconut sugar. Crumble mixture with your hands. Sprinkle over top of the pumpkin mixture.
5
Bake for 30-35 minutes or until the top is slightly golden and firm. Remove it from the oven and allow to cool for at least 30 minutes before cutting into squares.
6
Notes:
7
To make oat flour: add oats into a food processor and process until it turns to flour, about 30 seconds.
8
I recommend refrigerating the bars after they cool to become more firm. You can leave them out on the counter the next day!
9
Calories per bar: 92.4, Fat: 3.1, Cholesterol: 0, Sodium: 175,7, Potassium: 70.7, Carbs: 14.8, Fiber: 1.9, Sugar: 3.8, Protein: 2.2

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE BASE:, 3/4 cups Oat Flour, 3/4 cups Oats, 1 teaspoon Baking Powder, and more.

Yes, Pumpkin Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions