Pumpkin seeds are high in fibre, rich in anti-oxidants and help improve your vascular tissue and provide your body with protein, Omega 3 and 6 fats and iron, zinc and copper.
2 cups Pureed Pumpkin
1/2 cup Maple Syrup
1 tbsp Pumpkin Pie Spice
1 tsp Vanilla Extract
3/4 tsp Baking Powder 1/2 tsp Sea Salt
1 cup Unsweetened Almond Milk
2 1/2 cups rolled Oats
1/4 cup Ground Flax Seed
1/2 cup Pumpkin Seeds
Preheat oven to 375oF (191oC). Grease a baking dish with a little coconut oil. (Use a 9 x 13-inch dish for 6 servings.) In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, salt and milk until smooth. Stir the oats and ground flax into the pumpkin mixture. Pour into the baking dish and sprinkle pumpkin seeds over top. Bake in the preheated oven for 40 minutes or until the centre feels set and the edges are slightly golden.
Notes : Replace the eggs with flax eggs. For every egg, mix together 1 tbsp of ground flax seed with 3 tbsp of water.
Store covered in the fridge up to 4 - 5 days, or freeze in individual portions for easy grab-and- go breakfasts down the road.