1 Cup pumpkin puree
2 Cups rolled oats
1/2 Cup brown sugar, packed
1/2 Cup NoNuts Golden Peabutter
1 Cup brown sugar
1/2 Cup white sugar
1 Tbsp pumpkin pie spice
1 tsp cinnamon
1 Tbsp vanilla
*Remember you can substitute any flavour of NoNuts Peabutter in all our recipes.
Preheat oven to 350ºF
1. Combine all ingredients in a mixing bowl and stir by hand.
2. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8×8 or 9×9 pan.
3. Bake at 350ºF for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool VERY well before slicing.
Keep in an airtight container on the counter or in the fridge for 1 week – or wrap tightly and freeze for longer storage.