Pumpkin Oatmeal Bars

These Pumpkin Oatmeal Bars will be a very welcome addition to your baking repertoire. With a crisp oatmeal base, a sweet, creamy centre reminiscent of pumpkin pie and crumble topping, this is an easily made sweet snack that the whole family will enjoy. If you love a delicious, sweet treat that is easy to make, this recipe is for you – the hardest part is waiting for the bars to cool!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 10

Cook Time 25

Cooling Time 1

Total Time 1 35

Servings squares

Calories 367kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Base and Crumble Topping:

1 ½ cups (225 g) all-purpose/plain flour See Note 1
1 ½ cups (120 g) old-fashioned rolled oats See Note 2
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 teaspoon vanilla extract

For the Pumpkin Filling:

1 ½ cups pumpkin puree - at room temperature See Note 3
1 large egg - at room temperature
1 teaspoon vanilla extract
⅓ cup (70 g) light brown sugar
1 ½ teaspoon ground cinnamon

Instructions

Preheat your oven to 175 Degrees C (350F).
Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.
(Allow an overhang with the baking paper - it makes it easier when removing the slice!)
In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
Combine the contents of both bowls, and mix well.
Firmly press about ¾ of the mixture into the tin.
(You'll need to reserve about 150 g (5.2 oz) of the mixture).
Bake for 12 minutes or until a pale golden colour.
While the base is baking, combine the pumpkin, egg, vanilla, sugar and ground cinnamon in a medium-sized bowl and stir until.
Remove the base from the oven, and immediately top with your pumpkin filling, spreading evenly.
Crumble the remaining mixture, using your fingers, over the top of the pumpkin.
Return to the oven, and bake for a further 22-25 minutes or until the topping is cooked through and a light golden brown.
Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart.
Remove the slice from the tin, and cut it into squares.

Notes

Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
Rolled oats: use gluten-free oats if required.
Pumpkin Puree: I use my Homemade Puree. Storebought can also be used - I like to dab the puree with some paper towel to absorb any excess moisture.
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients. We provide a cup measurement for the puree, as it is the volume that is more important in this instance.
Chill the bars: the Pumpkin Oatmeal Bars really need to chill before cutting, otherwise, they will fall apart.
Storage: store in an airtight container in the fridge. The bars will be at their best for the first two days but will last for four (they will just soften a little). Remove them about 10 minutes prior to serving.
Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.

Nutrition