Ingredients:

  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 cups (180g) old-fashioned rolled oats
  • 1 tbsp (9g) chia seeds
  • 1 tsp (2g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt
  • 1/4 cup (30g) chopped pecans
  • 1 tbsp (15g) pumpkin seeds

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, and vanilla extract until the mixture is smooth.
  2. Stir in the rolled oats, chia seeds, baking powder, pumpkin pie spice, and salt. Fold the mixture gently with a spatula until no dry pockets remain.
  3. Line an 8x8 inch baking pan with parchment paper and pour in the batter, smoothing the top with a spoon.
  4. Sprinkle the chopped pecans and pumpkin seeds evenly across the surface.
  5. Bake for 30–35 minutes, or until the center is set and the edges have a deep mahogany-colored crust.
  6. Let the oatmeal cool for 10 minutes before slicing into 6 squares.