Serves 12

Crust
1/4 c. olive oil
1/4 c. honey
1/4 c. unsweetened vanilla almond milk
1/2 c. rolled oats
1/4 c. ground flaxseeds
1 c. whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice

Filling
1 1/2 c. canned pumpkin
1/4 c. honey
1 tsp. pumpkin pie spice
1/4 c. chocolate chips

For the crust:

Heat oven to 350 degrees. In a small bowl, mix oil, honey, and almond milk. In another bowl, mix oats, flaxseeds, flour, baking soda, salt, and pumpkin pie spice. Thoroughly combine wet ingredients with the dry ones.

Coat an 8 by 8 baking dish with cooking spray. Press 2/3 of the oatmeal crust mixture into bottom of dish.

For the filling:

Mix pumpkin, honey, and spice; spread filling mixture evenly on top of crust. Sprinkle on the remaining oatmeal crust mixture and chocolate chips. Bake for 25-30 minutes, until golden. Let set for 10 minutes and serve warm or at room temperature.

Source: Dawn Jackson Blatner, RD