Pumpkin Bars

By MJH

Ingredients

• 1 1/2 cups pumpkin butter
• 1 tsp. maple syrup to sweeten jam (optional)
• 1/2 tsp stevia (optional)or 2 tablespoons sugar
• For Base**
• 3/4 cup oat flour
• 3/4 cups oatmeal (not quick oats)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/3 cup unsweetened applesauce
• 1 Tbsp pure maple syrup
• 1/4 cup water
• 1 tsp pure vanilla extract
• Topping**
• 1/4 cup almond meal
• 1/4 cup shredded coconut, unsweetened (reduced fat)
• 1/4 cup oat flour
• 1/4 cup oatmeal
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 2 tbsp. coconut oil, melted
• 2 Tbsp. coconut sugar or brown sugar

Details

Adapted from peanutbutterandpeppers.com

Preparation

Step 1

Preheat oven to 375F spray an 8 x8 pan with cooking spray; set aside.

Base: In a bowl add oat flour,oats, baking powder, cinnamon and salt into large bowl.
Stir.
Add in the applesauce, maple syrup, water, vanilla and mix well.
Pour batter into the prepared pan and push down firmly with fingers to smooth out.

In a small bowl add pumpkin butter,maple syrup and stevia; spread over top of oat mixture.

In a separate bowl add almond meal, shredded coconut, ¼ cup oat flour, ¼ cup oats, cinnamon and salt.
Mix well.
Add coconut oil and coconut sugar.
Crumble mixture with your hand. Sprinkle over top of pumpkin mixture.

Bake for 30 - 35 mins. or until the top is slightly golden and firm.
Allow to cool for at least 30 minutes before cutting into squares.

Notes:
To make oat flour: add oats to a food processor and process until it turns to flour, about 30 seconds.

Recommend refrigerating the bars after they cool to become more firm. You can leave them out on the counter the next day!