Ingredients:

  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 0.5 cup coconut sugar
  • 0.5 cup cold unsalted butter, cubed
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 15 oz pure pumpkin puree
  • 0.5 cup pure maple syrup
  • 2 large eggs
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 cup plain Greek yogurt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine rolled oats, almond flour, coconut sugar, cinnamon, and salt.
  3. Work the cold cubed butter into the mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Press exactly half of the streusel mixture firmly into the bottom of the prepared pan to create a sturdy foundation.
  5. In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, pumpkin pie spice, vanilla, and Greek yogurt until the batter is completely smooth.
  6. Pour the pumpkin filling over the pressed crust and smooth the top with a spatula for an even layer.
  7. Sprinkle the remaining half of the oat streusel evenly over the top of the filling.
  8. Bake for 45 minutes until the top is golden and the filling is set.