Ingredients
Method
- Set to 350 °F (175 °C) and line an 8 × 8-inch pan with parchment paper for easy lifting later.
- In a large bowl, whisk together the pumpkin purée, brown sugar, egg, and vanilla until smooth and creamy.½ cup brown sugar, 15 oz pumpkin purée, 1 egg, 1 tsp vanilla extract
- In a small bowl, combine baking soda, baking powder, salt, cinnamon, nutmeg, and clove. Stir this spice mix into your wet ingredients — you’ll smell the fall magic right away!1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, ½ tsp clove
- Add your rolled oats (with ancient grains and seeds) and gently mix until everything is evenly coated.2 cups rolled oats with ancient grains and seeds
- Pour into your prepared pan, spread evenly, and bake for 15–20 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack. Once fully cooled, drizzle with your Vanilla Chai Glaze (link in notes)
Nutrition
Calories: 106kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 14mgSodium: 234mgPotassium: 142mgFiber: 3gSugar: 10gVitamin A: 5536IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Notes
- I use Trader Joe’s Organic Rolled Oats with quinoa, amaranth, chia, and flax
- The recipe for the Chai Glaze can be found here.
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
