Ingredients:

  • 2 cups (180g) Old-fashioned rolled oats
  • 1 tsp (5g) Baking powder
  • 1 tsp (2g) Ground cinnamon
  • 1 tsp (2g) Pumpkin pie spice
  • ¼ tsp (1.5g) Salt
  • 1 cup (245g) Pumpkin puree (unsweetened)
  • ⅓ cup (80ml) Maple syrup
  • ½ cup (120ml) Unsweetened almond milk
  • 1 large Egg
  • 1 tsp (5ml) Vanilla extract
  • ¼ cup (30g) Chopped pecans or walnuts
  • 2 tbsp (15g) Pumpkin seeds (pepitas)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or grease it thoroughly with coconut oil.
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, almond milk, egg, and vanilla extract until the mixture is smooth.
  3. Stir in the rolled oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until no dry clumps of oats remain.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the chopped pecans and pumpkin seeds evenly across the surface.
  5. Bake for 30–35 minutes, or until the edges are golden brown and the center feels set when lightly pressed.
  6. Let the cake cool for 10 minutes before slicing into 9 equal bars.