I love how oats pair with the nuttiness of fall flavors like cinnamon and pumpkin, so I wanted to create a pumpkin bar recipe that is simple to make, and celebrates the harmony which these flavors create. Based off a recipe I saw in a Williams Sonoma store demo, these pumpkin oat bars could not be easier to make. And an added perk? They’re gluten free too!
Ingredients:
For the crust:
- ¾ cup oats, pulverized in a food processor until they are the consistency of whole wheat flour
- 1 stick of melted, salted butter
- ¼ cup + 3 tbs cornstarch
- 1 tsp vanilla
- ¼ cup sugar
For the Filling:
- 1 10oz jar of pumpkin butter
- 2 eggs
- 2 tbs milk
Mix oat flour, cornstarch, and sugar in a bowl, and then add in the butter and vanilla. Line an 8×8 inch baking dish with parchment paper, and press crust mixture into the bottom of the pan in an even layer. Bake at 350 degrees for 10-15 minutes until crust is set and slightly golden. Let cool for an additional 10 minutes.
To make filling, mix pumpkin butter,(click for link) eggs, and milk. Pour filling over cooled crust and sprinkle rolled oats over the top. Bake for 23-28 minutes until filling is just set and not jiggly. Cut into bars and enjoy your pumpkin oat bars!