INGREDIENTS
1/4 cup
pumpkin seed butter (slightly heated (can also use almond butter or sunflower seed butter))
1/4 cup
maple syrup (or liquid honey or brown rice syrup)
1/2 cup
pure or canned pumpkin puree
1 1/2 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
1/4 tsp
salt
1 tsp
pure vanilla
2 cups
quick oats (use gluten free if necessary or quinoa flakes work as well)
1 cup
rolled oats (use gluten free if necessary - I use Bob's Red Mill)
1/4 cup
dried cranberries
1/4 cup
pumpkin seeds