Ingredients
Wet
- ▢2 large eggs
- ▢3/4 cup unsweetened pumpkin puree
- ▢1 teaspoon vanilla extract
- ▢3 tablespoons maple syrup
- ▢1/2 cup unsweetened, plain almond milk
Dry
- ▢1.5 cups rolled oats
- ▢1/2 cup white whole wheat flour, OR all-purpose gluten free flour
- ▢1 teaspoon pumpkin pie spice
- ▢1 teaspoon baking powder
- ▢pinch salt
- ▢1/2 cup mini chocolate chips, optional
Instructions
- First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
- Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
- Transfer batter into baking dish and use a spatula to evenly spread it out.
- Sprinkle on more chocolate chips, if desired.
- Then, bake at 350ºF for around 25 minutes.
- Let cool for at least 10 minutes before slicing and serving.
Tips & Notes
- Nutrition information does not include mini chocolate chips or toppings.
Nutrition
Calories: 162 kcal, Carbohydrates: 26 g, Protein: 6 g, Fiber: 4 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.