Ingredients

The following ingredients have 7 Servings
  • 3/4 cup pure canned pumpkin puree (not pumpkin pie fillingd sweetener)
  • 1/4 cup creamy nut butter or seed butter
  • 1/2 cup maple syrup (or preferred sticky liqui)
  • 2 tbsp coconut sugar
  • 1 cup unsweetened almond milk or preferred milk
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/8 tsp fine sea salt
  • 2 cups gluten-free old fashioned rolled oats
  • 1/2 cup gluten-free finely blended oat flour (or sub super fine almond flour)
  • 1/4 - 1/3 cup dairy-free (or regular mini chocolate chips, plus more for topping)
  • 2 tsp chopped pecans (for topping)

Instruction

  • Preheat the oven to 350 F. Line an 8x8 baking dish with parchment paper, leaving a slight overhang for easier removal.
  • In a bowl, add the pumpkin puree, nut butter, maple syrup, coconut sugar and milk. Whisk until fully combined.
  • Add the oats, flour, pumpkin spice, baking powder and salt and mix until combined.
  • Fold in chocolate chips if using any.
  • Transfer the mixture to the baking pan and spread the top evenly. Sprinkle chocolate chips and a few chopped pecans on top.
  • Bake for 30 - 35 min or until a toothpick comes out clean, but the top is still soft to touch.
  • Allow to cool in the pan for 20-30 minutes then use the parchment paper to transfer to a cooling rack or cutting board. Cut into even squares and enjoy.