These Pumpkin Pecan Bars are so yummy gooey and perfect with a cup of coffee in the morning or a cup of tea in the afternoon.
Pumpkin Pecan Bars
Between making the apple oatmeal crumb bars last week and my daughter filling our house with the smells of Fall in our essential oil diffuser, I am in full force everything apple and pumpkin mode. Cinnamon and orange essential oils smell SO wonderful diffused together by the way!
These little bars are another simple, healthy snack to add to your list to try. There is no butter or added oil but instead swapped with applesauce and pumpkin for moisture. Maple syrup is swapped for sugar. The medjool dates add even more delicious sweetness with creamy caramel like center.
Ingredients for Pumpkin Pecan Bars
For the bars:
Dry ingredients
1 cup rolled oats
1 cup raw pecans
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp allspice
Wet Ingredients
1/3 cup maple syrup
1 cup pumpkin
1/4 cup unsweetened applesauce
1 egg
For the caramel:
15 medjool dates
1/4 cup water
How to Make Pumpkin Pecan Bars
Preheat oven to 350 degrees F.
In a food processor, grind the oats and pecans until flour like.
Place this mixture in a bowl and add the remaining dry ingredients and mix together well.
Then place the dates and water in the food processor and pulse until you get a caramel consistency, scraping down the sides a few times.
In another mixing bowl, mix the maple syrup, pumpkin, applesauce and the egg and mix together.
Add the wet to the dry ingredients and stir to combine thoroughly.
Line an 8X8 glass baking dish with parchment paper, having enough extra paper to hang over the sides.
Slowly spoon 1/2 the batter into the 8X8 pan.
Then add the layer of the date mixture.
Thirdly, add in the remaining batter on top of that layer.
Bake in the oven for about 30-40 minutes.
ENJOY!!
Try these other healthy snacks too:
Healthier Pumpkin Cheesecake Bars
Healthy Gluten Free Pumpkin Bread
Pumpkin Pecan Bars
Ingredients
- For the bars:
- Dry ingredients
- 1 cup rolled oats
- 1 cup raw pecans
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- Wet Ingredients
- 1/3 cup maple syrup
- 1 cup pumpkin
- 1/4 cup applesauce
- 1 egg
- For the caramel:
- 15 medjool dates
- 1/4 cup water
Instructions
- In a food processor, grind the oats and pecans until flour like.
- Place this mixture in a bowl and add the remaining dry ingredients and mix together well.
- Then place the dates and water in the food processor and pulse until you get a caramel consistency, scraping down the sides a few times.
- In another bowl, mix the maple syrup, pumpkin, applesauce and the egg and mix together.
- Add the wet to the dry ingredients and stir to combine thoroughly.
- Line an 8X8 glass baking dish with parchment paper, having enough extra paper to hang over the sides.
- Slowly spoon 1/2 the batter into the 8X8 pan.
- Then add the layer of the date mixture.
- Thirdly, add in the remaining batter on top of that layer.
- Bake in the oven for about 30-40 minutes.
- ENJOY!!
Nutrition
Adapted from My Whole Food Life
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