These delicious treats were a fabulous find from the rare skim of a magazine page I found. I altered them from the original recipe to make them not gluten-free. I think the original version also called for less pumpkin but my version turned out delicious and chewy and moist! A definite treat for dessert and shall I say healthy enough for breakfast? Ingredients: Coconut oil spray 3 cups of Oats 2 tsp baking powder 1/2 tsp baking soda dash of salt 1 1/4 tsp cinnamon 1/8 tsp nutmeg 1 can canned pumpkin 2 tsp pure vanilla extract 1/2 cup brown sugar 1/2 cup unsweetened apple sauce 1/2 cup chocolate chips (or whatever your heart desires) Directions: 1. Preheat oven to 350 2. Spray baking dish with coconut oil spray 3. Place oats in food processor or blender until the consistency resemble flour 4. Add baking powder, baking soda, slat, cinnamon and nutmeg, pulse to combine 5. In a separate bowl, whisk/mix together the pumpkin, brown sugar, vanilla and applesauce until smooth and cream. 6. Add in the flour mixture and fold in chocolate chips 7. Pour the batter into pan and sprinkle remaining chips on top 8. Bake for 15 to 20 minutes until toothpick comes out clean, let it cool for 10 minutes.