Oatmeal Pumpkin Pie Bars

Serving Size: 1/24 recipe or a approximately a 2” by 2” square

Yields: 24 servings

First Line Therapy Servings: (1/2 grain, 1/8 category 2 vegetable, ½ fruit)

Recipe Reposted and Modified From: http://keepinitkind.com

Dry Ingredients

• 2 cups rolled oats
• 3/4 cup spelt flour
• 3/4 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup almond milk
• 1 tablespoon apple cider vinegar
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1/2 cup coconut sugar
• 2 tablespoons agave syrup
• 1 tablespoon flaxmeal
• 1 teaspoon vanilla extract

Pumpkin Pie Layer Ingredients

• 2 cans of pumpkin puree (or 3 cups of pumpkin puree)
• 1/3 cup agave syrup
• 1/3 cup coconut sugar
• 1/4 cup almond milk
• 1/4 cup arrowroot powder (or organic cornstarch)
• 3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1/2 teaspoon lemon zest (optional)

Instructions

1. Preheat oven to 350. Lightly grease a 9×13 baking dish.
2. In a large bowl, mix together the dry ingredients for the oatmeal base. In a medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry and mix to combine. Spread the mixture out in the bottom of the prepared baking dish.
3. In a large bowl, thoroughly whisk together the milk and arrowroot powder. Add the rest of the pumpkin pie layer ingredients and mix until fully combined. Spread the layer out on top of the oatmeal base.
4. Bake in the preheated oven for 35-40 minutes, until the edges have turned golden brown. It’s okay if the center is still soft or seems undercooked- it will firm up in the fridge. Let cool on the counter before refrigerating for at least 2 hours. It’s even better the next day. Slice, serve and enjoy!

Noted: This is a dessert and should not be consumed on a daily basis. However, this is a healthier alternative to most desserts for holidays and special occasions. ½ fruit was counted toward each serving due to sugar content of food item.