Ingredients
- 1 12 cups quick oats (divided) or 1 12 cups rolled oats (divided)
- 1 cup sorghum flour (or other whole grain)
- 12 teaspoon baking powder
- 12 cup brown sugar
- firmly packed
- 12 teaspoon cinnamon
- 12 cup applesauce or 12 cup apple butter
- 2 tablespoons water
- 15 ounces pumpkin (canned or cooked and water pressed out)
- 12 ounces extra-firm silken tofu (lite preferred)
- 12 cup turbinado sugar (or regular sugar)
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg (freshly grated)
- 12 teaspoon ginger
- 12 teaspoon allspice
- 1 teaspoon vanilla extract
- 12 teaspoon rum extract (optional)
- 2 tablespoons agave nectar (or other liquid sweetener)
- 1 teaspoon salt
- 14 cup quick oats (the remainder of divided) or 14 cup rolled oats (the remainder of divided)
- 2 tablespoons brown sugar
- 14 cup walnuts
- roughly chopped
- 2 tablespoons crystallized ginger (I used Penzeys but heres a vegan option)
Instructions
- Preheat oven to 375F Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.
- Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder.
- Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl.
- Add the apple sauce and water and stir until well-moistened.
- If necessary, add additional water a teaspoon at a time until all flour is moist.
- Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
- Filling: Place all the filling ingredients into a blender or food processor.
- Process until all ingredients are thoroughly combined.
- Pour filling on top of crust and smooth with a spatula.
- Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling.
- Bake for 40-45 minutes, until pumpkin is set in the middle.
- Remove from oven and run a non-metal knife or spatula around the edges.
- Cool for at least 15 minutes before cutting into 48 squares.
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