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View Chef Whaley's Pumpkin Bar Recipe
Oatmeal Pumpkin Bars (Vegan, Gluten Free, Refined Sugar Free, Low Fat, Soy Free)
Makes enough to fill a 9×13 pan
Ingredients:
For the oatmeal crust:
* 2 cups rolled oats
* 1 cup pecans, chopped very fine (you can run them through a blender or food processor if you like)
* 1 c. Amaranth flour (or Sorghum, or probably several other gluten free flours would work)
* 3/4 c. agave nectar (this is more than I usually use, but this makes like 24 bars so per serving it’s not too high) – or honey instead of agave nectar
* 1/2 cup canola oil (or other neutral oil)
* 2 tsp vanilla
* 1 tsp salt
Combine your oatmeal crust ingredients in a bowl until you get a nice dough.
For the pumpkin filling: (very lightly adapted from Pure2Raw)
* 2 15 oz cans pureed pumpkin or fresh roasted pumpkin
* 1/2 cup hemp or soy milk. (I haven’t tried it but I bet coconut milk would be awesome here also)
* 2/3 cup agave nectar, or maple syrup
* 2 tsp vanilla extract
* 4 tsp ground cinnamon
* 1 tsp ground ginger
* 1 tsp ground nutmeg
* 1 tsp salt
* 1/4 heaping cup of arrowroot (you could also use potato or corn starch. It’s probably closer to 1/4 c. plus 2 Tbsp)
Then mix up your pumpkin batter and spread it out in an even layer on top of the oatmeal – both of these come together very quickly, and you don’t need a mixer.
Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all oatmeal ingredients and stir until well combined. Spread evenly into a greased 9×13 inch pan.
In a medium bowl, combine all pumpkin filling ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.
Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean and the whole thing seems solid but not too browned. Chill in the fridge for at least 10 minutes or more (an hour is good, and they are even better the next day) and slice into 2 inch squares. Serve with coconut whipped cream, top with pecans, or sprinkle with some more cinnamon and nutmeg.
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