Pumpkin Pie Oatmeal Crumble Bars

We’re ready for all things pumpkin! These Pumpkin Pie Oatmeal Crumble Bars are gluten-free, and can be made vegan, if you like. These are great as a healthy dessert, or decadent breakfast. This recipe originally appeared on the blog, Athletic Avocado, which is run by local bloggers, Bethany and Rachel. Enjoy!

Pumpkin Pie Crumb Bars Kimberton Whole Foods

What You’ll Need

  • 1 cup oats (gluten-free if needed) plus 2 tbsp
  • 4 sheets of graham crackers (gluten-free if needed)
  • 1/2 tsp baking powder
  • 1/2 cup applesauce
  • 1 egg, beaten (sub flax egg for vegan option)
  • 2 tbsp pure maple syrup plus 1/4 cup, plus 1/2 tbsp
  • 1 cup canned pumpkin
  • 1/2 cup canned coconut cream OR cream cheese
  • 1 tsp pumpkin pie spice, divided
  • 1/2 Tbsp. coconut oil, melted


Preheat oven to 350 degrees F. Line a large loaf pan with parchment paper and set aside.

Combine 1 cup oats and graham crackers in a food processor. Blend until flour-like consistency is reached. Pour into a large bowl. Mix in baking powder.

In a separate bowl, mix together applesauce, egg and 2 tbsp maple syrup. Add to oat-graham cracker mixture and mix until fully blended.

Spoon mixture into loaf pan and spread evenly. Baked for 15 minutes.

Mix together pumpkin, coconut cream (or cream cheese), 1/4 cup maple syrup, and 1/2 tsp pumpkin pie spice. Add to loaf pan, spreading evenly.

In a small bowl mix together remaining oats (2 tbsp), coconut oil, 1/2 tsp maple syrup, and 1/2 tsp pumpkin pie spice until a crumb mixture forms. Spoon on top of pumpkin mixture. Bake for another 20 minutes.

Let cool and slice into 8 bars. Enjoy!

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