Gluten-Free Pecan Oat Bars

Gluten-Free Pecan Oat Bars





I’ve been on an oat bar kick lately: They’re versatile, naturally Gluten-Free, and way easier to make than a dang pie! And, at the end of the day, they’re really just some kind of differently-shaped hand pie without the labor-intensive crust.

Since it’s Thanksgiving time and fall season, I went with a pecan version as a pie substitute (my aunt already does a pie, so I needed to come with something just a bit different). Call this another one-hit wonder, because this pecan not-pie was an instant success! The family will be happy with it, I’m sure.

Bourbon is optional here. It can get pricey… And I don’t know about y’all, but bourbon isn’t one of my staples. It goes great with the pecans, however, and you get to play with fire while flambéing; what’s better than that??


Ingredients:  (Yield: 6-12 bars)


— “Pie” Filling —

  • 3 whole eggs
  • ¼ C maple syrup
  • 1 C bourbon (optional)
  • ½ C molasses (or corn syrup, if you must)
  • 1 tsp fine sea salt
  • ¾ C dark brown sugar
  • 1 Tbs vanilla (extract or bean)
  • ¼ C unsalted butter, melted
  • 2 ½ C raw pecans, roughly chopped


— Oat “Crust” —

  • ⅓ C coconut oil, melted
  • 1 ½ C oats (rolled or quick)
  • 1 ½ C oat flour (or any GF substitute)
  • ⅓ C maple syrup (or honey/agave nectar)
  • ⅓ C granulated sugar (or coconut sugar)
  • ⅔ Tsp baking powder
  • A pinch of fine sea salt



    1. Preheat oven to 350°F. Grease the inside of two 8×8 baking pan (or similarly sized bakeware) and set aside.
    2. OAT CRUST: Combine oats, flour, sugar, baking powder, sugar, and salt together in a mixing bowl.
    3. OAT CRUST: Add oil and syrup to the dry ingredients. Stir to combine until you have a soft, crumb-like texture that holds together when squeezed.  Add additional oats, if it looks too soggy.
    4. OAT CRUST: Press and flatten the oat mixture into the bottom of your baking sheet(s).
    5. PIE FILLING: Whisk eggs together in a mixing bowl. Combine syrup, salt, sugar, vanilla, and melted butter with the eggs.
    6. PIE FILLING: In a saucepan, flambé the bourbon and reduce by half over medium heat. Let cool and combine with the molasses (if omitting bourbon, just add an extra  ½ cup of molasses or another substitute in place of the bourbon).
    7. PIE FILLING: Add molasses mixture to the pie filling and whisk to combine.
    8. Roughly chop pecans and sprinkle evenly over top of the oat crust.
    9. Pour the pie filling on top of the pecans and gently shake pan(s) to ensure even coating of pie filling over the pecans.
    10. Place baking pan(s) in the oven for 25-30 minutes or until the pie filling has set with the pecans.
    11. Cut pecan bars into rectangles; the size  is up to you (cutting into 9-12 bars usually work best, I’d say).
    12. Serve as is or with ice cream, whipped cream, or honey on top.


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