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Pumpkin Pie Bars with Oatmeal Crust

Servings 8 bars



  • 1 cup pumpkin
  • 1/2 cup Greek yogurt plain
  • 1 egg
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice


  • 1/2 cup almond butter
  • 1/3 cup brown sugar
  • 1 Tbsp avocado oil
  • 1/2 tsp vanilla
  • pinch of salt
  • 1/2 cup white whole wheat flour
  • 1/2 cup oats
  • 1/2 tsp baking powder


  • Preheat oven to 350 degrees. Press piece of parchment paper into an 8×8 inch pan. Allow the sides to hang out so you can remove the bars as one big chunk when done cooking.
  • In a medium bowl, combine all filling ingredients and whisk together.
  • In another medium bowl, mix together almond butter, sugar, vanilla, oil, and salt. Once combined, add remaining crust ingredients and stir. (It will be dry.) Reserve 1/2 cup of mixture for the top of the bars.
  • Press remaining crust dough evenly and firmly into bottom of pan. This will take a little muscle and finesse. Bake crust for 7-8 minutes.
  • Remove from oven and top with filling. Then, crumble remaining crust dough evenly over the top.
  • Bake for 25-30 minutes or until the center is the same color as the edges and no longer wiggly.
  • Allow to cool completely before cutting. Store in the refrigerator.


Athletes: Pumpkin is rich in Vitamin A which is a powerful antioxidant to boost recovery, improve the immune system, and give you killer eye sight! (Ok, one of those is a stretch…) But truthfully, adding in some delicious sweets that also pack some powerful nutrition is a great idea for balance and meeting fitness goals.
Healthy Eating: I’m sure you have all seen the crustless pumpkin pies for a healthier alternative. These are way better and way more satisfying!
Kids: The picture below says it all. Kids love them!
Other Thoughts:
  • I went back and forth about whether I wanted a thin, flaky crust or a thick cakey crust. Thin and flaky won. But if you’re a cakey lover, double the flour and oats and add 1/4 cup milk (or more until the dough comes together.)