So I’m on the home stretch to the end of uni.
Less than two weeks to go, a billion assessments to go, and the only logical thing in this situation is to either nap or bake something. Right?
Good, I’m glad we can all agree on that. Seems legit.
So while deep in the throes of procrastination, I came across a delicious-looking recipe – pumpkin pie oatmeal slices. It’s very autumn-inspired, considering it’s fall over there in the US. But it’s also a winner to whip up for Halloween, especially if you’re going on a pumpkin-carving extravaganza and don’t know what to do with all the leftovers.
Here’s a fun fact for you too: apparently 98% of pumpkins grown in the United States are used on Halloween! However, can’t really confirm that considering I heard that from Tom… very questionable source. 😉
ANYWAY! These little bars literally taste like a pumpkin pie… they’re chock-a-block full of amazing spices like nutmeg and cinnamon that give it that perfect autumn feel, and make them super-comforting. And as a girl who loves finding recipes that healthifies some ol’ favourites, this one is no exception. I’ve got expectations to uphold here!
I’ll go right ahead and admit that I dug right in when they were fresh out the oven and still warm, and “forgot” to snap a pic.
No fear though! Feast your eyes on the batch that Amanda from Running With Spoons made – which are the originals, and hence probably look much nicer than mine anyway. 🙂
Pumpkin Pie Oatmeal Slices
- 1 1/4 cup traditional rolled oats
- 1/2 cup wholemeal/whole wheat flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp coconut oil (melted)
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1 cup mashed pumpkin
- 1 egg (beaten)
- 1 tsp vanilla extract
- 1/4 cup honey
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger (I just used the ground ginger you buy in little shakers)
- Preheat oven to 180 degrees (350 fahrenheit), and grease up a baking tin.
- To make the crust, add all the necessary ingredients into a large bowl and mix it all up. Remember, you want it to be nice and crumbly!
- For the filling, mix all the needed ingredients with either a spoon or a immersion blender. I actually ended up adding about a tablespoon of oats to thicken it up a bit.
- Divide the crust mixture in two – press half of it into the bottom of your tin.
- Pour the filler and spread out evenly.
- Crumble the rest of the crust mixture on top randomly.
- Bake for about half an hour, or until the pumpkin has set.
- Cool it off before hacking into it! I know, a test of the will… 😛
- Now just eat and be merry and all that.