Ingredients:
2 ½ cups Rolled Oats
19 oz can Pure Pumpkin Puree
½ cup Maple Syrup
¼ cup Roasted Pumpkin Seeds; shelled
2 tsp Ground Cinnamon
1 tbs Vanilla Extract
½ cup Flax Seeds
1 cup Dried Cranberries
2 tbs Chia Seeds
Directions:
Preheat oven to 350°F.
Process rolled oats in a food processor until it’s the consistency of flour.
In a large bowl, mix all ingredients together.
Line a cookie sheet with parchment paper or spray the cookie sheet with non-stick spray.
Roll the dough into 1” balls and place them onto a cookie sheet about an inch apart.
Bake for 15-18 minutes. Cool completely prior to storing. Store in an airtight container in the refrigerator.
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