Although this month may be National Peanut Butter month (and, a great month at that!), to me, November also means "Pumpkin". So, go pumpkin crazy. I am.
With an oat crusted bottom, and a moist pumpkin spice center, it makes for a perfect addition or alternative for Thanksgiving dessert's. I myself, had one for breakfast with a nice, big mug of Christmas Blend coffee. Oh, how I love the holidays.
Pumpkin Spice Bars
Bar:
- 1 1/2 cup rolled oats
- 1 1/4 cup whole grain flour
- 3/4 cup dark brown sugar
- 1/2 cup chopped almonds (you can switch it up!)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter, room temperature (I used Earth Balance)
Filling:
- 15oz canned organic pumpkin (not pie filling)
- 2/3 cup milk
- 1/3 cup dark brown sugar
- 1 egg
- 1 heaping tablespoon Pumpkin Spice
Preheat oven to 375F. In a large bowl, mix all of your bar ingredients, adding in the butter last. Kneed the butter into the mix, until it resembles a crumbly texture. Reserve about 1 1/2 cups of this mixture for the topping, and press the rest of it into a pre-greased 13x9 pan. Bake for 10 minutes.
In a medium bowl, beat all of the filling ingredients until fully combined and smooth. Pour this mixture over the baked crust, then top with the reserved bar mixture, and toss back into the oven for 25-30 minutes. Allow to cool before cutting.
