Pumpkin Coconut Raisin Bars

One of the reasons I love Fall is because it’s the season of many festivities. Since leaves don’t really change color in L.A., the first sign of fall for me are the colorful pumpkins. I see them being displayed at stores, then next I see the pumpkin patch locations in the neighborhood but the biggest sign of fall is the biggest pumpkin I’ve ever seen, which is at Disneyland.

           (Source)

Another reason I like Fall season is the seasonal foods that I look forward to eating. Pumpkin flavors are everywhere. Pumpkin butters, pumpkin soups, pumpkin lattes and etc.

Being festive and using seasonal ingredients is part of the fun of experimenting in the kitchen.

Pumpkin Coconut Raisin Bars

(recipe adapted from here)

Ingredients:

• 2 cups old-fashioned oats
• 1/2 cup almond flour ( I used blanched almond)
• 1/4 cup packed brown sugar
• 1/4 cup agave
• 1/4 cup coconut oil
• 1/4 cup Pumpkin Butter*
• 2 eggs
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 cup raisins
• 1/2 cup unsweetened coconut flakes

Directions:

1. Preheat oven to 350 degrees.
2. Spray 8″ X 8″ baking pan with non-stick cooking spray.
3. On low heat, stir brown sugar, agave and coconut oil until thin.
4. In a large mixing bowl, combine all other ingredients and pour the sugar mixture on top. Mix until smooth.
5. Spread batter in prepared baking pan and bake for approximately 25 minutes until bars are cooked all the way through.
6. Let bars cool completely in pan before cutting.

The bars are chewy and best served at room temperature.

* The pumpkin butter is very sweet (for me). So I think next time I would exclude all the sugar and double the Pumpkin butter amount.

Other Halloween festivities related posts:

– Guess what time is it? It’s Halloween time

– Chocolate + Mickey and Friends