Recipe
Dessert
Oatmeal-Crusted Pumpkin Bars
Primary Media
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee quick-cooking rolled oats | ||
| ¾ c. Hy-Vee all-purpose flour | ||
| ½ c. packed Hy-Vee brown sugar | ||
| ¼ tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| 6 tbsp. cold Hy-Vee butter, cut up | ||
| 1 c. Pumpkin-Pecan Butter | ||
| 1 Hy-Vee large egg | ||
| 2 tbsp. Hy-Vee skim milk |
Directions
- Preheat oven to 375 degrees. In a medium bowl stir together oats, flour, brown sugar, baking soda and salt. Cut in butter with pastry blender until well-mixed. Set aside 1 cup oat mixture for topping. Pat remaining mixture into the bottom of an 8-inch square baking pan. Bake for 10 minutes.
- Meanwhile, stir together Pumpkin-Pecan Butter, egg and milk until well-combined. Pour over hot crust. Crumble reserved oat mixture evenly over pumpkin mixture. Bake 30 minutes more or until topping is crisp and golden. Cool. Cover and refrigerate to store.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 25mg
- Sodium: 65mg
- Total Carbohydrates: 20g
- Protein: 2g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2010.