Gluten Free Pumpkin Caramel Oat Bars

Gluten Free Pumpkin Caramel Oat Bars

Summary:
With Dairy-free Options
Makes 24 2” bars

Ingredients

For the lower crust:

1 package gluten-free Oatmeal Spice Cookie Mix from The Pure Pantry
3/4 cup unsalted butter (or Earth Balance butter substitute), cut into very small pieces

For the pumpkin filling:

2 cups canned pumpkin
1 cup coconut milk or regular milk
1/3 cup light brown sugar
2 tablespoons raw agave nectar
1/4 cup organic gluten-free All Purpose Baking mix from The Pure Pantry
1-1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice                                                                                                                                                                                                                                          1 teaspoon vanilla

For the topping:

1 cup organic gluten-free All Purpose Baking Mix from The Pure Pantry
1/3 cup light brown sugar
1/2 cup unsalted butter, cut into very small pieces
1/3 cup gluten-free caramel sauce
1 tablespoon organic gluten-free All Purpose Baking Mix from The Pure Pantry

Instructions

Preheat oven to 350˚F.  For the crust, place Oatmeal Spice Cooking Mix and butter in a mixer on low speed until combined into a course dough.  Press dough into a greased 9” x 12” baking pan.   Bake 20 minutes.  Let cool.

To prepare the filling, combine the pumpkin and milk.  Blend well.  Add sugar, agave, spices, vanilla and baking mix and mix unless combined.

For the topping, using a fork blend the butter (or butter substitute) sugar and baking mix until crumbly.  Set this aside.

Pour caramel into a small bowl, add baking mix and blend.  Set aside.

Pour the pumpkin mixture over the cooled crust.  Gently sprinkle the topping all over the pumpkin layer.  Pour caramel mixture over topping in ribbons to make a wavy pattern.

Bake at 350˚F for 35 minutes, or until set.  Remove from oven and let the pan cool on counter.  Once cooled, place in refrigerator for 30 minutes before cutting into squares.

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