Oatmeal Pumpkin Bars

Vegan, Gluten Free, Refined Sugar Free, Low-Fat
Clean Green Simple
Yields: 24-36

Crust
2 cups rolled oats
1 cup pecans, chopped very fine
1 cup gluten free flour
3/4 cup agave nectar
½  cup canola oil (or other neutral oil)
2 tsp vanilla
1 tsp salt

Filling

2 (15 oz) cans pureed pumpkin (just plain, not pumpkin pie mix. I used one 29 oz can and it was enough)
½  cup hemp or soy milk. (I used vanilla flavored almond milk)
2/3 cup agave nectar
2 tsp vanilla extract
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg (I couldn't find the nutmeg so I used imitation maple flavoring, it works)
1 tsp salt
¼ cup plus 2 Tbsp arrowroot

Preheat oven to 350 degrees. In a medium bowl, combine all oatmeal ingredients and stir until well combined. Spread evenly into a greased 9×13 inch pan.

In a medium bowl, combine all pumpkin filling ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.

Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean and the whole thing seems solid but not too browned.

Chill in the fridge for at least 10 minutes or more (an hour is good, and they are even better the next day) and slice into 2 inch squares.

Serve with coconut whipped cream, top with pecans, or sprinkle with some more cinnamon and nutmeg.