Pumpkin Spice Golden Latte Oat Bars
Fall is getting the best of my appetite this year, first with Honeynut Squash Gnocchi, now with these warmly spiced oat bars. Bites of this treat feel tender and bold, like the perfect supportive and grounding nourishment for this week ahead.
INGREDIENTS
Crust:
rolled oats, 2 cups
chopped pecans, 1/2 cup
almond flour, 1/3 cup
molasses, 1 tablespoon
maple syrup, 1/4 cup
coconut oil, 1/4 cup melted
salt, 1/4 teaspoon
cinnamon, 1 teaspoon
Pumpkin Spice Layer:
pumpkin puree, 15oz can
maple syrup, 1/4 cup
eggs, 2
cinnamon, 2 teaspoons
ground ginger, 1/2 teaspoon
ground nutmeg, 1/4 teaspoon
ground clove, 1/4 teaspoon
ground allspice, 1/4 teaspoon
vanilla extract, 1/4 teaspoon
Golden Latte Cream:
cream cheese, 8 oz (room temperature)
yogurt, 3 tablespoons, preferably coconut yogurt
egg, 1
vanilla extract, 1/4 teaspoon
maple syrup, 3 tablespoons
ground turmeric, 1 teaspoon
cardamom, 1/4 teaspoon
pinch of ground black pepper
METHOD
Crust:
In a food processor, combine rolled oats, pecans, almond flour, molasses, maple syrup, coconut oil, vanilla extract, cinnamon, and salt. Process until the mixture forms a dough.
Press the dough into the bottom of a greased baking pan (7x11 or 8x8). In an oven pre-heated to 350°F (175°C), pre-bake the crust for about 10 minutes. Remove from oven and set aside to cool while preparing the fillings.
Fillings:
In a medium sized bowl, whisk together pumpkin puree, eggs, maple syrup, cinnamon, ginger, nutmeg, allspice, clove and vanilla extract.
In another medium sized bowl, whisk together coconut yogurt, cream cheese, egg, vanilla, maple syrup, turmeric, cardamom and black pepper.
Layer, Bake, and Completely Cool:
Pour the pumpkin filling over the crust and spread evenly. Gently pour the golden latte layer on top of the pumpkin, swirling the two together if so desired.
Place back into the oven preheated to 350°F for 25-30 minutes, or until the filling is set and slightly puffy around the edges.
Let cool completely before cutting into bars.
Store leftover bars in an airtight container in the refrigerator for up to a week.
