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If you’re craving a delightful fall treat that feels wholesome yet indulgent, you’re going to adore this Pumpkin Pie Bars with Oat and Coconut Crust Recipe. It’s a luscious twist on traditional pumpkin pie, featuring a naturally sweetened, nutty oat and coconut crust that perfectly complements the creamy, spiced pumpkin filling. Every bite bursts with the comforting flavors of autumn, but with a texture and freshness that make these bars irresistibly snackable any time of day.
Ingredients You’ll Need
These ingredients are simple, wholesome staples that come together beautifully to create layers of flavor and texture. Each one plays a crucial role, from the nutty depth of oats and almond flour in the crust to the silky richness of coconut milk in the filling, making your Pumpkin Pie Bars with Oat and Coconut Crust Recipe truly memorable.
- 2 cups old-fashioned oats: Provides a hearty, rustic base and subtle nuttiness for the crust.
- 1/2 cup almond flour: Adds a tender, slightly sweet texture that balances the oats perfectly.
- 1/4 cup coconut sugar: A natural sweetener that lends a rich, caramel-like flavor to the crust.
- 1/4 cup melted coconut oil: Binds and adds a tropical, buttery undertone without dairy.
- 1 cup pumpkin puree: The star ingredient, bringing that unmistakable pumpkin earthiness and moisture.
- 1/2 cup maple syrup: Infuses the filling with gentle sweetness and a lovely depth of flavor.
- 1/2 cup full-fat coconut milk: Creates a creamy, luscious texture and enhances the tropical vibe.
- 2 tablespoons cornstarch: Thickens the filling to the perfect pumpkin pie consistency.
- 1 teaspoon vanilla extract: Provides warmth and rounds out all the flavors beautifully.
- 1 teaspoon pumpkin pie spice: The magical combination of cinnamon, nutmeg, and cloves that defines the season.
- 1/4 teaspoon salt: Balances sweetness and highlights the spices in the filling.
How to Make Pumpkin Pie Bars with Oat and Coconut Crust Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking dish with parchment paper. This simple step sets the stage for an easy release of your bars once they’re baked. The parchment also makes cleanup a breeze, so you can focus on enjoying the process.
Step 2: Pulse the Dry Ingredients
Pop the oats into a food processor and pulse until they transform into a coarse flour-like texture. Adding the almond flour, coconut sugar, and melted coconut oil next creates a rich, slightly crumbly yet sticky crust mixture that will hold up beautifully when pressed into the pan.
Step 3: Form and Bake the Crust
Press the oat mixture firmly and evenly into the bottom of your prepared pan. The pressure you apply now determines that satisfying crunch in each bite. Bake the crust for 10 to 12 minutes until it sets and becomes lightly golden. Let it cool before moving on, which ensures a firm base for your luscious filling.
Step 4: Whisk the Pumpkin Filling
In a mixing bowl, combine pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously until the mixture is creamy and smooth. This filling is the essence of the Pumpkin Pie Bars with Oat and Coconut Crust Recipe—rich, spiced, and soothingly sweet.
Step 5: Assemble and Bake the Bars
Pour the velvety pumpkin filling over your cooled crust, smoothing it evenly with a spatula. Slide the pan back into the oven and bake for 25 to 30 minutes until the filling is set but still tender in the center. The aroma at this stage will fill your kitchen with pure fall magic.
Step 6: Cool and Slice
Patience is key here! Let the bars cool completely in the pan; this allows the filling to firm up perfectly. Once cooled, slice into 12 generous squares and get ready to enjoy the sweet rewards of your efforts.
How to Serve Pumpkin Pie Bars with Oat and Coconut Crust Recipe
Garnishes
A dusting of powdered sugar or a dollop of coconut whipped cream can elevate these bars instantly. Toasted coconut flakes sprinkled on top add a lovely crunch and enhance the tropical notes from the crust. Feel free to garnish with a sprinkle of cinnamon for an extra cozy touch.
Side Dishes
These bars stand alone as a perfect snack or dessert, but pairing them with a cup of chai tea or spiced latte takes the autumnal experience to another level. You could even serve alongside a bowl of fresh berries or a scoop of vegan vanilla ice cream for contrast and brightness.
Creative Ways to Present
Try presenting your Pumpkin Pie Bars with Oat and Coconut Crust Recipe in a rustic wooden tray lined with autumn leaves or kraft paper for a cozy, seasonal vibe. Serving them alongside warm mulled cider or bundled in parchment and tied with twine also makes a charming gift idea to share with loved ones.
Make Ahead and Storage
Storing Leftovers
Wrap the bars tightly with plastic wrap or store them in an airtight container in the refrigerator. They keep well for up to 5 days, making them an ideal make-ahead treat that stays fresh and moist, so you can enjoy their pumpkin goodness throughout the week.
Freezing
You can freeze these bars after slicing by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container or bag. Freeze for up to 2 months and thaw overnight in the fridge for a quick autumn snack anytime.
Reheating
Reheat individual bars in the microwave for 20 to 30 seconds or until warmed through. For a slightly crisp crust, warm them in a preheated oven at 325°F (160°C) for about 10 minutes. Either way, you’ll get that freshly baked feeling all over again.
FAQs
Can I use canned pumpkin for the puree?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Pie Bars with Oat and Coconut Crust Recipe and ensures consistent texture and flavor.
Is it possible to make this recipe gluten-free?
Yes! Using certified gluten-free oats and almond flour naturally makes this recipe gluten-free, just double-check that your other ingredients are labeled gluten-free as well.
Can I substitute the coconut sugar?
You can swap coconut sugar for brown sugar or a similar natural sweetener, but coconut sugar adds a unique caramel depth that complements the spices wonderfully.
What’s the best way to get clean slices?
For neat slices, use a sharp knife and wipe it clean between cuts. Chilling the bars completely before cutting also gives the best results with minimal crumbling.
Can I make mini bars instead of 12 large ones?
Definitely! Just adjust the baking time slightly—mini bars will bake faster—so keep an eye on them to avoid overbaking.
Final Thoughts
I can’t recommend this Pumpkin Pie Bars with Oat and Coconut Crust Recipe enough if you love cozy, comforting desserts that combine wholesome ingredients with classic autumn flavors. It’s one of those recipes that feels like a warm hug from the inside out. Trust me, once you make these, they’ll quickly become a beloved staple in your seasonal baking rotation. So put on your apron, grab some pumpkin puree, and dive into this delicious fall magic!
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Pumpkin Pie Bars with Oat and Coconut Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Bars offer a deliciously creamy pumpkin filling atop a wholesome oat and almond flour crust. Naturally sweetened with coconut sugar and maple syrup, and enhanced with fragrant pumpkin pie spice, these bars make a perfect fall dessert or snack with a delightful balance of flavors and textures.
Ingredients
Crust
- 2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
Filling
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Process the Oats: In a food processor, pulse the oats until they form a fine flour-like consistency. Then add the almond flour, coconut sugar, and melted coconut oil, pulsing until the mixture is well combined and crumbly.
- Form the Crust: Press the oat mixture firmly and evenly into the bottom of the prepared baking dish to create a solid crust layer.
- Bake the Crust: Place the crust in the oven and bake for 10-12 minutes. Once baked, remove from the oven and let it cool completely to set.
- Prepare the Filling: In a mixing bowl, whisk together the pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and creamy.
- Assemble the Bars: Pour the pumpkin filling evenly over the cooled crust, spreading it carefully to cover the entire surface.
- Bake the Bars: Return the baking dish to the oven and bake for 25-30 minutes, or until the pumpkin filling is set and no longer jiggly in the center.
- Cool and Slice: Allow the bars to cool completely in the pan to firm up before removing the parchment and slicing into 12 equal pieces for serving.
Notes
- Ensure the crust is fully cooled before adding the filling to prevent mixing or sogginess.
- Use full-fat coconut milk for creaminess and best texture in the filling; light versions may alter the consistency.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For an extra crunch, sprinkle chopped nuts on top before baking the filling.
- The bars can be frozen for up to 3 months; thaw in the refrigerator before serving.
