Pumpkin Spiced Streusel Bars
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Prep time20 min![]()
Servings9
Ingredients
Crust and Topping:
- 1 1/4 cups gluten-free oat flour
- 2 cups gluten-free oats
- 1/2 cup coconut sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons Becel® Light, melted and cooled
Filling:
- 1 1/2 cups pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons non-dairy milk
- 1 tablespoon arrowroot starch (or cornstarch)
- 1/4 teaspoon salt
- 1/4 teaspoon each of allspice, cloves, ground ginger
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 350F.
- Start by making the crust and topping mixture by combining the oat flour, oats, coconut sugar, cinnamon and salt together in a large bowl. Once combined, stir in the melted Becel and mix all together
- Press half of the crust mixture into the base of an 8 x 8 baking dish lined with parchment paper.
- Bake for 20 minutes, or until crust is golden brown. Let crust cool for 10 minutes before filling.
- Meanwhile, prepare the filling by stirring all the filling ingredients together. Pour over crust and bake for another 12 minutes.
- Remove from oven and crumble the remaining topping mixture over the filling. Bake for another 30 minutes or until the topping is golden brown.
- Let cool completely before slicing into bars and serve with whipped coconut cream, maple syrup and crushed pecans.
