They're dense, perfectly sweet, and have an underlying tone of pumpkin spice. They're naturally vegan, and you can make them gluten-free by using gluten-free flour.
Ingredients
1cupoats(either old-fashioned or quick-cooking)
1cupwhole wheat flour*You can sub for another cup of oats, spelt flour, or gluten-free all purpose flour. I haven't tested swapping this for coconut or almond flour, though!
1/3cuppumpkin puree
1/3cupmaple syrup
1/3cupunsweetened almond milk(or nut milk of choice)
2tablespoonscoconut oil
1teaspoonspure vanilla extract
1teaspoonpumpkin pie spice
1/2teaspooncinnamon
1/2teaspoonssea salt
2tablespoonsslivered almonds(optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease an 8x8 baking pan with coconut oil (or lay down a piece of parchment paper).
Mix together all dry ingredients. Then, add all wet ingredients to your bowl. No need to dirty up two bowls!
Pour the batter into your baking pan and top with slivered almonds, coconut shreds, etc.
Bake for 30-35 minutes. It won't rise much, but stick a toothpick or fork into the pan after 30 minutes. If the batter doesn't stick to the toothpick, it's done.
Let it cool, slice, and devour. I also added drippy almond butter before taking these photos.
Notes
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations :)