Hearty Pumpkin-Oat Morning Treats

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper and set aside.

In a large bowl, whisk to combine the 2 cups quick cooking oats, 2 cups old fashioned oats, 1/2 cup ground flaxseed, 1 Tbsp pumpkin pie spice, 2 tsp baking powder, and 1/2 tsp salt; set aside.

In a medium bowl, gently whisk the 4 eggs. Add the 1 cup pumpkin puree, 1/2 cup honey, and 1/2 cup melted and cooled coconut oil; whisk until combined.

Pour the wet ingredients into the dry and mix until combined; fold in the 1/3 cup pumpkin seeds, 1 cup dried cranberries, and 1/2 cup chopped walnuts.

Using 1/3 cup scoops, place the mixture in small heaps and flatten with the palm of your hand, leaving 2 inches between cookies. Bake for 18-20 minutes or until just golden. Allow to cool slightly before serving or transferring to a wire cooling rack.