When I was baking recently, I made two pumpkin pies for my family. I tend to forget that there is always a little batter left over until I am in the midst of pie-making! When I discovered this yet again, I began to think about what I could do with the leftovers. I ended up preparing 4 mini gluten-free pumpkin pies. I simply placed the leftover batter atop some leftover oatmeal from that morning, then baked in the oven.
They turned out pretty tasty, and I was inspired to consider other delights I could create using my pumpkin pie mixture. The result is this recipe for Easy Dairy-Free Pumpkin Pie Oatmeal Bars. I hope you enjoy them as much as we did!
Recipe for Easy Dairy-Free Pumpkin Pie Oatmeal Bars
- Prepare Libby’s Famous Pumpkin Pie mixture. (I did substitute almond milk for the evaporated milk due to dairy sensitivities in our family.) Or, if you have your own delicious pumpkin pie mixture, prepare that!
- Add 3 cups of Old Fashioned Oats to the mixture and stir well.
- Coat rectangular cookie sheet with about 2 tablespoons of oil.
- Measure out 5 cups of your mixture onto the cookie sheet.
- Spread evenly on pan.
- Bak in oven at 375 degrees for about 30 minutes, or until golden and slightly crisp around the edges.
- Let cool for about 10 mintues, then cut into squares.
- Serve warm, or allow to cool completely before serving.
These bars make a lovely dessert when served with a dollop of (dairy free) ice cream on the side. Also delicious with a bit of almond milk poured over top for breakfast!
Do you make a lot of homemade items? Do your get your kids into the kitchen with you to bake? Do you make cooking a part of your homeschooling? Tell us how this works in your family! Leave a comment below.
