Here is a healthy holiday dessert recipe everyone can enjoy.
Ingredients:
- 2 cups oats
- 1 cup flour (white or whole wheat pastry flour) Gluten free: use 1 ½ cups almond flour (packaged, not from a bulk bin)
- 1 cup brown sugar (may use Splenda Brown Sugar Blend)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped walnuts (optional)
- 3/4 cup butter or margarine, softened
Pumpkin pie filling:
- 3/4 cup granulated sugar (or ½ cup Splenda Sugar Blend)
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 can (15 ounces) pure pumpkin
- 1 can (12 ounces) evaporated milk
1. Base/topping: In a large bowl, stir together the oats, flour, brown sugar, baking soda, salt and walnuts. Cut in butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
2. Mix pumpkin filling ingredients well and pour over the base. Crumble the reserved topping over the mixture.
4. Bake at 350 degrees F until golden, about 40-45 minutes. Let cool completely on rack as they cut better when fully set and cooled. To make ahead, cover and refrigerate for up to 2 days or over wrap with heavy duty foil and freeze for up to 2 weeks. Cut into bars, serve, or store in airtight containers and freeze if desired.
When ready to serve, warm slightly in microwave; if desired and top with whipped cream.
Janice Baker MBA, RDN, CDE, CNSC, BC-ADM Registered Dietitian, Certified Diabetes Educator, Certified Nutrition Support Clinician, Board Certified- Advanced Diabetes Management