I’m getting a little tired of eating oatmeal every morning so I decided to shake it up. I created these pumpkin-filled bars, inspired by the ones found here. The verdict? No more boring breakfast! These are quite healthy, vegan and fat free, made with whole wheat, pumpkin, and oats, and are more of a breakfast than dessert bar. The crust is soft, sweet, and cinnamony (so don’t expect a shortbread texture) and the topping doesn’t have the traditional crunchy “streusel” texture (since there’s no oil or butter) but it is delicious nonetheless.
Pumpkin Streusel Breakfast Bars (makes 9 squares)
- 1 c pumpkin puree
- 2 T corn starch
- ½ c vanilla soymilk
- ¼ c brown sugar
- ½ t cinnamon
- ¼ t ginger
- 1 c whole wheat flour
- ½ c all purpose flour
- 1 c quick-cooking oatmeal
- ½ t baking powder
- ½ c brown sugar
- 1 t cinnamon
- ½ c (1 used one snack pack) unsweetened applesauce
- 2 T water
- Preheat oven to 350°F. Grease a 9×9” pan*.
- For the filling mix together pumpkin, corn starch, soymilk, brown sugar, cinnamon, and ginger. Set aside.
- In a large bowl mix flours, oatmeal, baking powder, brown sugar, and cinnamon. Stir in applesauce and water until just combined (it will be crumbly).
- Press about ½ of the crumb mixture into the bottom of the pan. Pour pumpkin filling over, and dot with remaining crumbs.
- Bake about 20 minutes, until filling is firm. Cool before cutting into squares and eating!
* I was lazy and used a 6×6” Pyrex pan, so I made pumpkin pie poppers with the leftovers.