Oatmeal Pumpkin Bars

By tinathorn

Ingredients

• 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)
• 1/2 cup canola oil (or other neutral oil)
• 2 tsp vanilla
• 1 tsp salt
• For the pumpkin filling: (very lightly adapted from Pure2Raw)
• 2 15 oz cans pureed pumpkin (just plain, not pumpkin pie mix)
• 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
• 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. I mean it when I say heaping cup, it's probably closer to 1/4 c. plus 2 Tbsp)

Preparation

Step 1

Preheat oven to 350 degrees. In a medium bowl, combine all oatmeal ingredients and stir until well combined. Spread evenly into a greased 9x13 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.