- Ready in 1 hour
- Serves 4 People
- Snack/ Breakfast- Gluten Free, Dairy Free, Vegan
Ingredients:
- 3 cups rolled oats (I used gluten free from Trader Joes)
- 1 TSP cinnamon
- 1 TSP sea salt
- 1 TSP pumpkin pie spice
- 1 TBSP of chia, flax, and hemp seeds
- Handful of pumpkin seeds and goji berries
- ⅓ cup pumpkin puree
- ½ cup maple syrup
- 2 TSP vanilla extract
Preparation:
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
2. Add the first dry 6 ingredients into 1 large bowl and mix together.
3. In a second bowl, whisk the remainder of the wet ingredients together.
4. Combine wet ingredients into the dry ingredients. Mix.
5. Bake for 20-25 minutes. Toss around at 10 minute mark.
Store in an airtight container. Should stay fresh for at least 2 weeks
