I blew the whistle, threw down the flag, and started the pumpkin baking season in Lawrence this week. Always searching for a new favorite to add to my repertoire of pumpkin recipes, I decided to try pumpkin pie oatmeal crumb bars.
I take great delight, every year, in opening the first can of pumpkin and getting out the fall spices. I am a simple girl with simple needs.
This recipe is easy to put together. I did not have quick cooking oats so used the old fashioned variety. As you can see in the photos, I probably should have popped them in the blender for a second to break them up a bit. I like things chewy though so it didn't bother me, and it made no difference from a flavor or baking perspective.
You might want to cover this mixture up after you put it together because you will be tempted to eat it right out of the bowl. I tried it before I patted half of it in the pan, to be sure it was acceptable. That's why I am warning you.
These bars baked up nicely. The bottom crust was browned evenly, the middle pie layer was creamy, smooth, and not at all runny, and the top was crunchy but not too hard. It also came out of the pan very easily using the parchment paper.
The verdict: this is a good dessert and also a nice fall breakfast treat served with some fruit and plain yogurt. I will probably not need to make them again though. I can't believe I am going to say this, but I think I would rather have either pumpkin pie or an oatmeal crumb bar. Not two combined in one.