Ingredients:

  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (150g) rolled oats
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (2g) salt
  • 2 tbsp (25g) rolled oats
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) maple syrup

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Pulse the rolled oats in a blender for 10 seconds until they resemble a coarse flour if a smoother texture is preferred.
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and glossy.
  3. Stir in the oat flour, baking soda, cinnamon, and salt. Mix until just combined to ensure the bars remain tender.
  4. Spread the batter evenly into the prepared baking pan using a spatula.
  5. Drizzle the topping ingredients (maple syrup, cinnamon, and rolled oats) over the top of the batter.
  6. Bake for 22–25 minutes until the edges are firm to the touch and the center no longer jiggles.