pumpkin dessert gluten free
I don’t know if it’s just because this year has been all-time weird, but I am LOVING fall. The return to traditions and the coziness of curling up at home have been super soothing and sweet, right? So you KNOW I’m getting into those fall flavors. It’s been so fun!
And, listen, really savoring the flavors of the season doesn’t have to mean compromising on your #goals. You can get all those yummy, cozy flavors while still getting tons of nutrients and minimal junk!
These Healthy Pumpkin Oat Bars are the perfect example. For starters, pumpkin is really great for you. It’s checks off all of the fall sweet qualifications: pumpkin dessert, gluten free… YUM! It’s got a ton of antioxidants, Vitamin A, and fiber. Add in walnuts for healthy fats and keep gluten out and you’ve got a seriously delicious treat that you can feel great about eating!
Seriously, this has been one of my go-to guilt-free sweet fall treats. I sort of spun off my strawberry bars and others in the LSF meal plans — one of my faves this summer — to make these and I’ve been so happy with how the recipe turned out!
And it’s insanely, easy, too. Basically, you just mix the ingredients in two separate bowls. You spread the oat mixture on a baking sheet, bake it, then spread the other mixture on top, pop it back in the over for a few minutes, and boom! You’re done. It’s a low-effort way to treat yourself totally guilt-free this fall!
One pro tip: to keep this recipe gluten-free, make sure you choose gluten-free oats. It’s weird, I know, because oats really shouldn’t have gluten — but sometimes they do. So when you’re doing your shop, make sure you double-check the label on oats before you add them to your cart.
Okay, without further ado, are you ready to get baking? It’s the perfect weather for it, so let’s get to it!
Healthy Pumpkin Oat Bars (GF)
1 cup pumpkin pure puree
1/2 cup coconut oil, melted
1/2 cup maple
2 teaspoons pure vanilla extract
2 1/2 cups GF rolled oats
1 1/4 cup almond flour
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup chopped walnuts (optional)
Preheat oven to 350°F. Grease a 9- by 13-inch baking dish with coconut oil or non-stick cooking spray.
In a large bowl or mixer, combined the pumpkin puree, coconut oil, honey, egg, and vanilla. In a separate bowl, whisk together the oats, almond flour, pumpkin pie spice, cinnamon, and salt.
Add the pumpkin mixture to the oat mixture and combined.
Spread the full mixture into the baking pan, spreading it evenly.
Lightly sprinkle the nuts across the top
Bake for approximately 20-25 minutes or until edges are slightly browned.
Allow to cool to room temperature before serving or storing
Store in an airtight container.