| 10 | 25 | 230 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 10 |
| 1 tbsp | Flaxseeds (ground) |
| 1/3 cup | Rolled oats, dry |
| 3/4 cup | Oat flour |
| 3 tsp | Pumpkin pie spice |
| 1/2 cup | Coconut oil |
| 1/2 cup | Pumpkin, canned (Can sub for squash puree) |
| 1 tbsp | Miso paste |
| 1/4 cup | Maple syrup, pure |
| 1/4 cup | Dark chocolate chips (optional topping) |
| 1/4 cup | Hazelnuts (chopped, optional topping) |
Preheat oven to 325F
In a small bowl, mix 3 TBSP of water with 1 TBSP of ground flax seeds. Let sit for 5 minutes
Meanwhile, mix the rolled oats, oat flour, and pumpkin pie spice into a medium sized bowl
In a separate bowl, mix the coconut oil, canned pumpkin, miso paste, and maple syrup until well combined. Add the flax and water mixture to this bowl.
Slowly add the contents from the bowl of wet ingredients into the dry mixture and mix evenly. Add in any chopped nuts, dark chocolate or other toppings if desired now.
Scoop onto a baking tray and bake for 12-15 minutes or until golden brown
| Grain | 0.6 |
| Meat Alternative | 0.1 |
| Vegetables | 0.2 |
