OBSESSED is the only word I can use to accurately describe my emotions towards these bars. Going in, I was hesitant – but they are legitimately insane. An absolute new holiday staple for autumn and winter and so on. Definitely on my Thanksgiving dinner list.
Make sure the oat flour is gluten free if that is a priority to you.
Any sugar will suffice.
- 1/2 cup coconut oil (or unsalted butter)
- 1 cup coconut sugar (+3 tbs later)
- 3/4 cup pumpkin puree
- 1 egg, beaten (room temp.)
- 1 tbs vanilla extract
- 1.5 tsp pumpkin pie spice
- 1 1/4 cups oat flour*
- 2 tsp cinnamon
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
Melt the coconut oil (or butter) and allow to cool.
In a large bowl, add the butter, sugar, pumpkin, egg, vanilla and pumpkin pie spice and combine. Add the oat flour slowly, a little at a time, until just combined. Transfer this mixture to the pan and smooth out the top with a rubber spatula.
In a small bowl combine the 3 tbs sugar and 2 tsp cinnamon. Evenly sprinkle this on top.
Bake for 25 minutes. Remove from oven and allow cake to sit in the pan for atleast 15 minutes. Patience. Remove, slice and serve. Store leftovers in an airtight container.
Yields 16 bars – varying on the way you slice.
*Make sure your oat flour is gluten free, if that is a priority to you.