Pumpkin Coconut Oatmeal Bars

October is the month for pumpkins, so try a truly unique dessert recipe that’s a delightful twist on classic pumpkin pie. Sweet layers of oatmeal, cinnamon, pumpkin and coconut will appeal to the whole family and best of all, it’s a portable treat you can eat with your hands!

Pumpkin Coconut Oatmeal Bars

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust

  • 125

    mL (½ cup/1 stick) unsalted butter, melted

  • 125

    mL (½ cup) brown sugar

  • 250

    mL (1 cup) all-purpose flour

  • 250

    mL (1 cup) quick cook oats

  • 2

    mL (½ tsp.) cinnamon

  • 1

    mL (¼ tsp.) salt

  • Filling

  • 4

    eggs, beaten

  • 250

    mL (1 cup) granulated sugar

  • 250

    mL (1 cup) brown sugar

  • 1

    can (425 grams/15 ounces) pumpkin

  • 50

    mL (¼ cup) cornstarch

  • 15

    mL (1 tsp.) cinnamon

  • 2

    mL (½ tsp.) nutmeg

  • 250

    mL (1 cup) shredded coconut

Directions

1. Pre-heat the oven to 180ºC (350ºF). 2. Combine the crust ingredients in a mixing bowl until evenly mixed. 3. Press the mix into the bottom of greased 20.5 cm x 20.5 cm (8” x 8”) pan. 4. Bake for 10 minutes to precook and firm up the crust. 5. Combine all filling ingredients and pour over the warm crust. Return to oven for 45 minutes to an hour or until toothpick placed in centre comes out clean. Baking times will vary for different ovens and altitudes. Tip: Try using parchment paper in the bottom of your pan in addition to greasing to help release the bars easier and prevent the crust from over browning. Once you’ve pressed the crust into the pan, try poking it with a fork to keep it from cracking.


Nutrition

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