fbpx

Katie Austin

Pumpkin Pie Oat Bars

PUMPKIN PIE OAT BARS frosted with vanilla Greek yogurt! So. Amazing. 🤤 You can enjoy these for breakfast, snack, or any time you’re craving a sweet treat!! I definitely recommend serving these refrigerated!❤️ They’re also gluten-free and because of the rolled oats are a great source of important vitamins, minerals, fiber, and antioxidants

SERVING SIZE: 12 BARS

FOR PUMPKIN BARS

15 oz pumpkin puree (or 1 can)

4 oz apple sauce

2 eggs

1/4 cup maple syrup

1 & 2/3 cup rolled oats

1/2 teaspoon vanilla extract

1/2 cup + 1 tablespoon coconut sugar

1 tablespoon pumpkin pie spice, (cinnamon also works if you don’t have!)

1/3 cup milk of choice

1/2 teaspoon baking powder

FOR VANILLA “FROSTING”:

5.3 oz Vanilla Greek Yogurt, (I used a single serving container of Vanilla Greek Yogurt but feel free to use more or less – it doesn’t have to be that exact!)

The recipe:

Preheat your oven to 300 degrees.

Add your pumpkin puree, apple sauce, eggs, maple syrup, rolled oats, vanilla extract, coconut sugar, pumpkin pie spice, milk of choice, and baking powder to a blender. Blend till smooth consistency – should not be lumpy!

Use coconut to coat your baking dish – I find spray to be the easiest – so your bars don’t stick!

Pour your blended pumpkin mixture into the baking dish and make sure you level it out so it all cooks evenly! Bake for approximately 30 minutes at 300 degrees!

Once cooled, refrigerate for 1-2 hours.

To “frost,” I found the easiest way is to use a spatula to spread vanilla greek yogurt to frost directly on the cooled bars in the baking pan! Refrigerate again so that the greek yogurt can solidify if you aren’t eating immediately!

Sprinkle with more pumpkin pie spice or cinnamon, cut into squares & enjoy!! Feel free to add a little whipped cream too! YUM!! xx