Pumpkin butter bars

• Vegan
• Gluten free

• Produce

  • 1 tsp Pumpkin spiced

• Breakfast Foods

  • 2 cups Rolled oats, old-fashioned

• Condiments

  • 10 oz Pumpkin butter, homemade or store-bought

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Kosher salt
  • 1/8 tsp Nutmeg, ground

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Pecan, raw halves

Found on citronlimette.com

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup raw pecan halves
• ¼ tsp Kosher salt
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 teaspoon pumpkin spiced
• ½ cup brown sugar
• ¼ cup melted coconut oil
• 10 ounces pumpkin butter, homemade or store-bought

Directions

• Preheat oven to 350F
• Line an 8-inch square pan with parchment paper.
• In a food processor fitted with the steel blade, process oats, pecans, salt, and spices until finely ground. Transfer to a mixing bowl. Add the brown sugar and the melted coconut oil. Mix gently until the mixture comes together.
• Set aside ¾ cup for topping, and press the remaining mixture firmly and evenly into the prepared pan.
• Spoon the pumpkin butter evenly over the crust in the pan. Sprinkle the remaining ¾ cup crust mixture evenly over the pumpkin butter; press down lightly.
• Bake in the oven for about 20-25 minutes or until brown on top.