My kids were shocked recently when my husband suggested we make our own cereal bars using the excess oatmeal I purchased by accident. And why not? These pumpkin walnut bars are perfect for afternoon snacks, and I love that they can be made right in my own kitchen. They are more like brownies than cereal bars.
The use of oatmeal, pumpkin, and walnuts make this a somewhat healthier option in spite of the sugar content. Did you know that pumpkin is actually really good for you? Also, have you looked at the sugar content of a high protein cereal bar from the store? It’s not minimal. So, I consider these pumpkin walnut bars to be a good snacking alternative for my kids.
How to make Pumpkin Walnut Bars
Our Pumpkin Walnut Bars are made in layers. The first layer is made of oatmeal, butter, sugar, and flour, and baked for twenty minutes to form the crust.
The second layer is a beautiful, smooth pumpkin custard which is poured over the crust and baked for thirty minutes or until firm.
This custard is topped with the nut mixture of walnuts, brown sugar, and butter before the dish is baked one final time for about fifteen minutes.
The final result is a delicious snack or dessert which can be served plain or add whipped cream to your pumpkin walnut bars for a extra treat. Our Pumpkin walnut bars could be the perfect Thanksgiving dessert, an afternoon snack on a cold Fall day, or a special finishing touch for family mealtime.
You might also like our delicious baked pumpkin donuts.
PrintPumpkin Walnut Bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup butter
- 2 cups pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 1 egg whites
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter
- 1 cup whipped cream (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
- Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
- In a large deep metal bowl, beat egg whites until soft peaks form.
- Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
- Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.
- Serves 16.
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