Ingredients:

  • 2 cups (180g) certified gluten-free rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (245g) pumpkin puree
  • 1 cup (240ml) unsweetened almond milk
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted coconut oil
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/4 cup (35g) pumpkin seeds
  • 1/2 cup (70g) dairy-free chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Prepare the flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water and letting it sit for 5 minutes.
  3. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, ginger, cloves, and salt until evenly distributed.
  4. In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, vanilla, melted coconut oil, and the prepared flax egg until smooth.
  5. Fold the wet ingredients into the dry oats using a spatula until just combined. Gently stir in the pumpkin seeds and chocolate chips.
  6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  7. Bake for 35 minutes or until the edges are golden brown and the center is set.