This version only uses natural sweeteners. It has an easy-to-make almond-oat crust.
This crust is a little easier to make than a pumpkin pie. Blend oats with almond flour, then press it into a baking dish. No need to use a pastry cutter or roll the crust before transferring it to a pie plate.
NEWS! Update to my almond-oat crust. An Almond meal/flour in place of whole almonds/meal.
Almond Flour is made from blanched almonds rather than raw almonds. Produces a lighter texture and a less harsh flavor in baked goods. This simple swap makes the crust more perfect, gluten-free, and undetectable.
Almond flour is generally more expensive than almond meal. However, I find it worth it because of the superior texture and taste. Plus, I have been ordering a 2 lb. I bought a bag of WellBee’s on Amazon at a lower price than the store and have had great results with it! After doing a bit of research, I found that not all almond flours are created equal. I would highly recommend this brand!
I will use almond flour more often around here, particularly in gluten-free baking. It seems superior to almond meals in gluten-free baked products.
- 1 cup rolled gluten-free Oats
- 1 1/2 cups Almond flour*
- 1/4 teaspoon sea salt
- 2 Tbsp coconut sugar
- Maple syrup, 1 Tbsp
- Coconut oil, 4-5 tbsp
- Here is a DIY recipe for pumpkin puree:
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 cup plain unsweetened almond milk
- Cornstarch, 2 1/2 Tbsp
- 1 3/4 tsp Pumpkin Pie Spice (or mix of ginger & cinnamon)
- 1/4 teaspoon sea salt
FOR SERVING optional
- Coconut Whipped Cream
- Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper.
- Add oats into a Blender or Food Processor and blend/mix until the consistency is like oat flour. If using raw almonds, add them at this stage.
- Mix again. Add the almond flour (not meal*), coconut sugar, sea salt and mix. Add maple syrup and coconut oil, and then mix/pulse until combined. You may need to scrape the edges with a spoon, depending on the device you are using to mix the crust. Add more coconut oil if it feels or appears too dry.
- Use a flat-bottomed object, such as a liquid measurement cup or drinking glass, to press down on the crust and make it firmly adherent.
- After 20 minutes of baking, remove the pan and allow it to cool.
- Add all ingredients for the filling to the blender or food processor and blend until smooth. Scrape down the sides if necessary. Adjust seasonings to taste, adding maple syrup, coconut sugar, or pumpkin spice as desired. I added a pinch or two of cinnamon powder. Set aside.
- Pour the filling into the crust after it has been baked. Tap the counter to remove any air bubbles. Bake the crust for 50 minutes to 1 hour. It is normal for the filling to still be a little jiggly and dark orange, with some cracks.
- Cover loosely with foil or plastic wrap and transfer to the fridge to set fully for at least 4-6 hours.
- After cooling, carefully lift out the bars and cut them into 9 bars. (Amounts, as written in original recipe //, adjust for changes to batch size). For appearance, I sliced off the edges of mine, but it is optional.
- Serve with Coconut Whipped Cream, and optionally, sprinkle on cinnamon, nutmeg, and pumpkin spice. The leftovers can be stored in the fridge for up to three days. However, they are best served fresh.