Gluten-Free Pumpkin Oat Bake

Yield: 16 Squares

Estimated Time: 45 mins

Ingredients:

2 cups oat

2tsp pumpkin spice

1tsp baking soda

1/4tsp salt

1 can pumpkin puree

1 1/4 milk of choice (I use almond milke)

2 eggs

1/3 cup maple syrup

Optional: 1/2 cup chocolate chips (I use Enjoy Life brand)

Optional: 1/2 cup chopped pecans

Optional: 1 zucchini, shredded

Optional: 1 TBSP Brewer’s Yeast (helpful if breastfeeding)

Optional: 1 scoop collagen (extra protein)

Instructions:

• Preheat oven 375℉ (190℃)

• Mix dry ingredients together in a mixing bowl, including Brewer’s Yeast and/or collagen if using.

• Add wet ingredients, including shredded zucchini if using.

• If including chocolate chips and pecans, fold those in.

• Pour oat mixture into a 8”x8” oven safe pan.

• Bake in the oven for 35 minutes.

• Let cool before enjoying.