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A Fun Fall Treat: Pumpkin Bars With Pecan and Oat Crust
Hey there, busy moms!
Hope you are all having a great week!
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Wondering which fall-inspired meal to serve to your family and friends?
We got you! For today’s Me
al Monday we’ll be making a super fun fall treat: delicious pumpkin bars with pecan and oat crust. These bars are refined sugar-free and healthy to have as a snack! These creamy and spiced bars will also have a soft filling and a crispy, yummy crust, making them a great treat for the holidays. Let’s get started!
You’ll need:
For the crust:
2 eggs
2 cups of oats
Half a cup of flour
Half a cup of coconut or brown sugar
1 cup of pecan
⅛ teaspoon of salt
2 tbsp of butter
Baking pan
Parchment paper
For the filling:
Half a cup of coconut or brown sugar
2 eggs
2 cups or 1 can of pumpkin puree
1 ½ cup of evaporated milk
1 tbsp of cornstarch
1 1/2 tbsp of cinnamon powder
1 tsp of ginger powder
½ tsp of salt
Let’s start by preheating the oven and preparing the baking pan by adding in a layer of parchment paper. We don’t want to end up scraping the delicious crust we’ll be making off the pan, so make sure to follow this step.
We’ll go ahead and get started with the crust. In a bowl, add in 2 eggs. Fun fact: we get our eggs straight from the chickens in our mini-farm, so we have them really fresh. Go ahead and add the dry ingredients to the bowl. Add in half a cup of flour, half a cup of coconut or brown sugar (we used coconut), 1 cup of pecan nuts (save a little bit so we can sprinkle some on top of the pumpkin bars), ⅛ teaspoon or a pinch of salt, 2 cups of oats, and 2 tablespoons of butter.
Mix everything together. Don’t hesitate to use your hands as we found that it might be easier than using a spatula.
After mixing all the ingredients thoroughly, let’s add them to the bottom of our baking pan. Make sure it’s lined up evenly, and let’s bake it for about 10 minutes. Let it cool afterward.
Now it’s time for our yummy pumpkin filling! Let’s combine the ingredients in a bowl once again - half a cup of coconut or brown
sugar, 2 fresh eggs, 2 cups or an entire can of pumpkin puree, 1 and ½ cup of evaporated milk (you can make your own as well to ensure freshness), 1 tablespoon of cornstarch, 1 ½ tablespoon of cinnamon powder, 1 teaspoon ginger powder, and ½ teaspoon of salt. Mix with a spatula.
We can tell by the ingredients alone that this recipe is so good. We can pour the filling onto the crust once it’s cool. Make sure the crust is cooled before going to this step because we don’t want the eggs in the filling to cook! Put it in the oven for about 20 minutes. Take it out, sprinkle the leftover pecans on top, and bake for another 20 - 25 minutes.
There we have it! A treat during this cozy fall season that we can serve to our families to add variety to our dinner tables. You can serve them wi
th pumpkin spiced coffee or other fall-inspired meals to really get a theme going.
Did you enjoy this recipe? We hope you did! Here’s the full Meal Monday video and feel free to leave your comments. We love engagement and feedback! See you all again next week!
- Micah from Mom Training
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