Oatmeal Crumble Pumpkin Pie Bars
These Oatmeal Crumble Pumpkin Pie Bars combine a tender whole grain oat crust, creamy maple-sweetened pumpkin filling, and a crispy oat crumble topping into one wholesome treat. Made without refined sugar and packed with whole grains and pumpkin goodness, they're perfect for healthy snack prep, school lunchboxes, cozy breakfasts, or guilt-free desserts the whole family will love.
Equipment
- 9x9-inch baking pan
- non-stick foil Leave overhang for easy lifting.
- medium mixing bowl
- Large Mixing Bowl
- whisk
- pastry blender Can substitute fingertips.
- measuring cup Use the flat bottom to press the crust.
- rubber spatula
- wire cooling rack
- airtight container For refrigerated or frozen storage.
Ingredients
- 1 cup white whole wheat flour
- 1 cup quick oats
- 1 cup old-fashioned oats
- 1/2 cup maple sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup cold unsalted butter, cubed
- 15 oz pure pumpkin puree
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with non-stick foil, leaving an overhang for easy removal.
- Whisk together the white whole wheat flour, quick oats, old-fashioned oats, maple sugar, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Add the cold cubed butter and cut it into the mixture using a pastry blender or your fingertips until coarse crumbs form with some pea-sized pieces remaining.
- Press two-thirds of the oat mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup.
- Bake the crust for 15 minutes until lightly set and beginning to turn golden around the edges. Remove from the oven.
- In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves until completely smooth.
- Pour the pumpkin filling over the pre-baked crust and spread it into an even layer with a spatula.
- Scatter the remaining oat mixture evenly over the pumpkin filling to create the crumble topping.
- Bake for 35 to 40 minutes until the topping is golden and the filling is set around the edges with a slight wobble in the center.
- Cool completely at room temperature, then refrigerate for at least 1 hour before lifting out, slicing into 16 bars, and serving.
Notes
Use cold cubed butter for the best crumbly texture. Always use pure pumpkin puree rather than pumpkin pie mix. Press the crust firmly into the pan and chill the bars for at least 1 hour before slicing for clean cuts. Store refrigerated in an airtight container for up to 5 days or freeze individually for up to 3 months. Brown sugar may be substituted for maple sugar if needed.