Ingredients 

    Yields 8 portions

• 2 cups regular rolled oats

• 2 cups boiling water

• 1/2 cup canned pumpkin (or applesauce or banana)

• 1 flax egg

• 1/4 cup syrup

• 1/4 cup vegan protein powder

• 1/4 cup hemp seeds

• 1 cup grated carrots

• 1/2 cup chopped pecans

• 1/4 cup shredded coconut

• 1/4 cup chopped Medjool dates

• 2 teaspoons cinnamon

• 1 cup almond milk

Instructions

1. Add the oats and boiling water into a mixing bowl. Allow to sit for 10 - 15 minutes.

2. Meanwhile, stir together the pumpkin, flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.

3. Add the remaining ingredients into the bowl and stir again to combine.

4. Pour the oat mixture into a 20 x30cm baking pan. Top with additional carrots and pecans if desired.

5. Bake at 190ºC for 50 - 60 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.