| Ingredient | Amount |
|---|---|
| Pumpkin puree | 1 cup |
| Ripe banana (mashed) | 1 |
| Eggs | 2 |
| Xylitol-free peanut butter | ¼ cup |
| Whole wheat flour | 2 ½ cups |
| Rolled oats | ¼ cup |
| Directions |
Preheat oven to 350°F (175°C).
Mix pumpkin, banana, eggs, and peanut butter.
Add flour and oats to form dough.
Roll out and cut into shapes.
Bake for 20–25 minutes until golden.
Cool completely before serving.
Storage:
Room temp: 1 week
Fridge: 2 weeks
Freezer: up to 3 months
Health Benefits:
Pumpkin: aids digestion
Banana: adds potassium
Oats: boost fiber for gut health