Tipps in the Kitch

Maple Oat Pumpkin Pie Bars

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Do you ever skip breakfast because you don’t have anything to grab on your way out the door? I know I do, and by mid-morning i’m so so so hangry.  That’s where these Maple Oat Pumpkin Pie Bars come in MAJORLY handy. I should also mention they are super delicious and perfect for Fall.


THIS POST CONTAINS AN AFFILIATE LINK FOR MY VITAMIX BLENDER THAT I SO MUCH ADORE

The base and top layer (“crust”) is a combination of oats, coconut oil, almond butter, maple syrup, brown sugar, baking soda, vanilla, and salt.  To make the crust, combine all ingredients in your Blender, and pulse it out until oats are roughly broken up and mixture is well combined.  The filling is a simple mixture of pumpkin puree, maple syrup, vanilla, sugar and pumpkin pie spice. Lastly, baked to golden perfection & topped with melted dark chocolate chips.  All of the flavors of pumpkin pie, but healthier and much more convenient. Adult and kid friendly, too!

They are best if stored in the fridge to help keep their shape, but all you have to do is reach in and grab one, and you’ll be quickly on your way. Oh, Happy Happy Fall.

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Maple Oat Pumpkin Breakfast Bars

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 16 bars 1x
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Ingredients

MAPLE OAT MIXTURE (base and top layer)

  • 3 c old fashioned oats
  • 1/3 c almond butter
  • 1/4 c brown sugar
  • 1/3 c coconut oil
  • 2 T maple syrup
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 c dark chocolate chips, optional

PUMPKIN FILLING

  • 1 1/2 c pumpkin puree
  • 2 T Maple Syrup
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 T sugar

Instructions

  1. Preheat oven to 350 degrees and line greased 8×8 baking pan with parchment paper.
  2. In a blender or food processor, combine oats, almond butter, brown sugar, coconut oil, maple syrup, baking soda, vanilla, and salt. Pulse until mixture is well combined and oats broken up, but not too much as you want to keep some texture.
  3. Press a little over half of the oat mixture into the parchment lined pan. Reserve the rest for the top.
  4. To prepare the filling, combine pumpkin puree, maple syrup, vanilla, spice, and sugar in a small mixing bowl.
  5. Spread pumpkin mixture evenly over the top of the base layer, followed by remaining oat mixture.
  6. Bake for 35-45 minutes, until edges start to brown. Remove from oven, and preheat oven broiler.
  7. Top with chocolate chips and place under broiler for 2-2 1/2 minutes.
  8. Using a spoon gently press melted choclate into the oat mixture and spread around.
  9. Let cool completely before cutting into bars.
  10. Best if stored in fridge.
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