I almost named these pumpkin spice bars dreamy pumpkin bars. Because that’s what they are. A delicious oat and nut bar with a melt-in-the-mouth pumpkin filling. When you bite into the middle you can taste autumn in one go! The filling is moist, rich, spicy and utterly divine.
I pack these into my kids lunch boxes, I grab a slice if I don’t have time for breakfast and yesterday I secretly wrapped one to take with me on my autumn walk with the family. Although once they realised I had a slice in my pocket that was the end of it! As you can see these don’t last long in our household. But the beauty of these is they are super easy to make, especially in a food processor. They take a little more time than a normal granola slice as you are making them in 3 elements, the base, the filling and the topping, but the base and the topping have similar ingredients, just made in a different way. You start by making the filling, then the base and then the crumble topping. I told you I couldn’t pass up another pumpkin recipe before Halloween!
For the pumpkin filling:
- 430g/2 cups cooked mashed pumpkin
- 1 teaspoon ground cinnamon
- 2 tablespoons honey or maple syrup for vegans
- 50g/¼ cup coconut sugar or cane sugar
- 120ml/½ cup fresh apple juice
- 360g/4 cups oats
- 2 teaspoons mixed spice
- 55g/½ cup pecans
- 55g/½ cup almonds
- 100g/½ cup coconut oil
- 85g/¼ cup honey or maple syrup
- 2 cups fine oats
- 50g/¼ cup coconut oil
- 3 tablespoons honey or maple syrup
- 2 tablespoons pumpkin seeds
- 1 tablespoon mixed seeds
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar, optional
- Preheat the oven to 170ºC/340ºF.
- To make the pumpkin spice filling add the ingredients into a saucepan: mashed pumpkin, cinnamon, honey, coconut sugar and apple juice.
- Mix together until smooth and bring to the boil. Simmer cover for 20 minutes until it thickens, stirring at regular intervals. Leave to cool while preparing the base.
- Add the oats, mixed spice, pecans and almonds to a food processor. Pulp until it is ground finely.
- To prepare the base, melt the coconut oil and honey together gently in a saucepan. Add the melted oil and honey to the oat and nut mix. Mix until combined.
- To prepare the crumble topping, add the oats, pumpkin seeds, mixed seeds and cinnamon into a bowl.
- Melt the coconut oil and honey and add to the crumble and mix thoroughly.
- To assemble, place the oat mixture in a lined baking tray. Press down with the back of a spoon until smooth. Spread the pumpkin filling over the base. Top with the crumble topping a press down gently. Sprinkle with some coconut sugar.
- Bake in the preheated oven for 25 minutes or until golden brown. Cut while still warm. Leave to cool before removing from the tin.