Pumpkin Raspberry Oat Bars

Prep Time 5 min Cook Time 25 min Serves 8 bars     adjust servings

Pumpkin Oat Crumb Bars with a layer of raspberry jam. Heavenly! A must try for pumpkin lovers!


  • 1 1/2 cups sorghum flour ( gluten free oat flour will work too)
  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1 heaping tsp cinnamon
  • 1/2 tsp sea salt
  • 2 flax eggs (real eggs will work too)
  • 1 1/4 cup pumpkin puree
  • 1/4 cup coconut oil (or sub more pumpkin for oil free)
  • 2 T almond milk
  • 1/3 cup jam of choice (I used homemade chia jam )


  1. Preheat oven to 350.
  2. In one bowl , mix the dry ingredients together.
  3. In another bowl , add the pumpkin, flax eggs, almond milk and oil. Mix well.
  4. Add the dry ingredients to the wet and mix just until combined. I did this by hand with a spatula.
  5. Line an 8x8 glass dish with parchment paper leaving enough coming out the sides.
  6. Press 1/2 the mixture into the bottom of the baking dish .
  7. Spread the jam layer on top.
  8. Lastly, add the remaining crumb mixture to the top.
  9. Bake for 25 minutes.
  10. Let the bars completely cool before removing them from the baking dish.
  11. I cut mine into bars with a pizza cutter .


Recipe Notes

Keep these bars stored in the fridge. They should last a couple weeks. Enjoy!

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