These Gluten-Free Pecan Pie Bars have a sweet crunchy topping, with a cinnamon maple filled gooey center, which sits on top of a hearty oatmeal crust! Enjoy!
I’m not gonna say that I saved the best for last, but okay, I totally did! Today marks the end of Thanksgiving specific recipes and next week is all about the leftovers. (I wasn’t lying when I said I bought a turkey JUST TO MAKE THE LEFTOVERS.)
Ugh, Turkey on its own = dry and not good. Turkey in leftovers, especially my recipes = the BOMB! But, today is not about turkey, it’s about pecan pie! Now here is the thing about pecan pie, it’s delicious, isn’t it? Well, that’s what I always think until I bite into a layer of jiggly goo.
Then, I feel duped. Like, wait what is this gooey crap? Where are all the pecans? What I realized is what I want is a little bit of maple gooeyness surrounded by crunchy sweet pecans. So that is what I created, and let me tell you, friends, I NAILED IT!
These babies are exactly what I wanted. I was a little nervous about the oatmeal crust, which I’m guessing you might be too but don’t be. The heartiness of the oatmeal totally balances the super sweet topping in the best way.
Well, in a way that basically makes these bars taste like pieces of crack sent from heaven. Why heaven would send crack I don’t know, but go with it okay?!?!?! I don’t know what else I can tell you about these bars except that they aren’t hard to make and they are a better option than your traditional pecan pie with globs of corn syrup.
Whenever I make any kind of dessert my goal is two things. First, it must taste as good if not better than the original. Second, it must not have refined flour or sugar in it.
However, everything else, including butter and unrefined sugars are fair game. Does that make them healthier? I think so, the less processed the better, even if it’s a treat!
Alright, my little wellness warriors. I’ve got to go do some last minute cleaning, answer my inbox that is flooding, get a workout in, and get a card plus some cookie dough.
It’s our four year wedding anniversary today and we decided we wanted to make a skillet cookie. Since it’s better on my back right now to avoid sitting for long periods, we will be celebrating at home by making a skillet cookie.
Saves money anyways right? In case you were wondering, these pecan pie bars are LONG gone. We gave some away and ate the rest, sorry not sorry! Have a good one!
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Gluten Free Pecan Pie Bars with Oatmeal Crust
These Gluten-Free Pecan Pie Bars have a sweet crunchy topping, with a cinnamon maple filled gooey center, which sits on top of a hearty oatmeal crust!
- Preheat oven to 350F. Line an 8 x 8 pan with parchment paper, spray the paper with coconut oil.
- Make the oatmeal crust by combining the oat flour, coconut sugar, cinnamon, and nutmeg in a large bowl. In a medium-size separate bowl whisk egg, almond milk, and melted butter/ghee until combined. Pour wet mixture into dry and mix until well combined.
- Pour the crust into the parchment paper-lined pan. (Ideally do this right away as the oatmeal starts to absorb the moisture it gets tricky to work with.) If it doesn’t seem like the mixture will cover the whole pan, don’t worry. Spread it out as much as possible and get to make your topping. By the time you are done you will be press the mixture with your hands. Also, if it’s a little on the wet side that’s okay too. The second time I made this recipe I added more almond milk than I was supposed to and it came out just as good!
- Make your topping by combining all the topping ingredients in a medium bowl. (Use the one you whisked your wet ingredients, that’s fine!
- Pour toppings on top of the crust!
- Bake for 25-35 minutes at 350F. You want to bake it until the crust hardens on top like a layer of crunchy candy! Don’t worry the center will still be soft!
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