Ingredients
- 1 3/4 cups pumpkin purée canned
- 2/3 cup coconut sugar
- 3 tablespoons maple syrup
- 1 teaspoon raw apple cider vinegar
- 1 cup old fashioned oats
- 1 cup oat flour (103g)
- 1 tablespoon pumpkin pie spice
- 1/2 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup pecans toasted and roughly chopped, divided
Instructions
- Trace the bottom of a 7-quart slow cooker on a large piece of parchment paper (a slow-cooker liner works well too!) and cut, making it a little bit bigger than the trace. Spray the bottom of the slow cooker with cooking spray and press the parchment into the bottom, letting some overhang to use as handles.
- In a large bowl, stir together the pumpkin purée, coconut sugar, maple syrup and apple cider vinegar.
- Add in the oats, oat flour, pumpkin pie spice, cinnamon, baking soda, salt and 1/4 cup of the pecans (reserving the rest for later.) Stir until well mixed and a thick dough forms
- Spoon the batter into the prepared slow cooker and spread out evenly. Sprinkle with the remaining pecans.
- Cover and cook until the top feels set, being careful not to over-bake. This takes 1.25 to 2 hours on low. Turn off the slow cooker and let the bars cool inside for 1 hour.
- Then, gently lift the bars out of the pan and transfer to a wire rack to cool completely. Slice into bars and DEVOUR!
