Pumpkin Pie Oat Bars

’Tis the season for plant-based holiday recipes using oat-based products! The talented Chef Amanda Cohen of Dirt Candy in New York City created some delicious Thanksgiving dishes to share. Enjoy! 

INGREDIENTS: 

2 cups rolled oats

1 ½ cup flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup Oatly full fat milk

½ cup unsweetened applesauce

¼ cup melted vegan butter

¼ cup brown sugar

2 tablespoons maple syrup

1 teaspoon orange zest

PUMPKIN PIE FILLING: 

3 cups of pumpkin puree

1/3 cup maple syrup

1/3 cup brown sugar

¼ cup Oatly Full Fat oatmilk

¼ cup cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

1 teaspoon lemon zest

INSTRUCTIONS:

1. Preheat oven to 350. Grease a 9x13 baking dish.

2. In a bowl, mix together the dry ingredients for the oat bar base. In another bowl, mix together the wet ingredients for the oat bar base. Add the wet ingredients to the dry and mix to combine. Spread the mixture evenly in the bottom of the prepared baking dish.

3. In a large bowl, thoroughly whisk together the oat milk and cornstarch. Add the rest of the pumpkin pie layer ingredients and mix until fully combined. Spread the layer out on top of the oatmeal base.

4. Bake for around 30 minutes, until the edges have turned golden brown. Remove from oven and let cool before refrigerating.