Pumpkin Oat Breakfast Squares

What you need

• 1 ½ cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ½ cup maple syrup
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

The easy way

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter will be thick.
5. Spread the batter evenly into the prepared baking pan.
6. Bake for 30-35 minutes until the edges are golden and a toothpick inserted into the center comes out clean. Cool completely in the pan before lifting out using the parchment overhang and cutting into 12 squares. Store leftovers in an airtight container in the refrigerator for up to five days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.