Mix the dry ingredients. Combine the oats, nuts, hemp hearts, chia seeds, pumpkin seeds, sunflower seeds, coconut, and pumpkin pie spice. Reserve the dates and raisins until after baking to keep them chewy.

Mix the wet ingredients. Whisk the almond butter, maple syrup, date syrup, olive oil, and vanilla until smooth. Warm gently if needed.

Combine. Pour the wet mixture over the dry ingredients and stir until thoroughly coated.

Press firmly. Divide between the baking sheets and press into compact, even layers about ¼–½ inch thick. Sprinkle with Maldon flakes.

Bake for 30–40 minutes. Rotate the pans and switch racks halfway through. Begin checking at 25 minutes; remove when golden and fragrant. Avoid stirring to preserve large clusters.

Cool completely. Leave undisturbed for 45–60 minutes, or until completely cool. Break into chunks, then gently mix in the chopped dates and raisins.

Store. Transfer to an airtight container. Keep at room temperature for up to 2 weeks or freeze for up to 3 months.

Combine dry ingredients. In a large mixing bowl, stir together the rolled oats, pumpkin seeds, ground flaxseed, almonds, walnuts, chopped dates, cinnamon, chia seeds, and salt.

Mix wet ingredients. In a separate bowl, combine the mashed banana, peanut butter, and honey until smooth.

Combine. Add the wet mixture to the dry ingredients and stir thoroughly until everything is evenly coated.

Shape the cookies. Divide the mixture into 15 portions. Roll each portion into a ball, place on the baking sheet, and gently flatten into a round cookie approximately ½ inch thick. Press firmly to help the cookies hold together.

Bake. Bake for approximately 15 minutes, until the edges are lightly golden.

Cool completely. Allow the cookies to cool on the baking sheet before transferring. They’ll become firmer as they cool.

Prepare the pumpkin mixture. In a large mixing bowl, whisk together the pumpkin purée, Greek yogurt, oat milk, maple syrup, and pumpkin pie spice until smooth and creamy.

Add the oats and chia seeds. Stir in the rolled oats and chia seeds, making sure everything is evenly incorporated.

Refrigerate overnight. Cover the bowl or divide the mixture into individual airtight containers. Refrigerate for at least 4–6 hours, preferably overnight, allowing the oats and chia seeds to absorb the liquid and develop a creamy consistency.

Prepare the apple topping. Dice the apples into small, bite-sized pieces, keeping the skin on for additional fiber and polyphenols. For the freshest texture, prepare the apples just before serving.

Assemble and serve. Divide the overnight oats into five portions. Top each with diced apples and approximately 1½ tablespoons of pepitas. Sprinkle with additional cinnamon if desired.

Enjoy! Serve chilled or gently warm the oats before adding the apple and pepita toppings.

Make the drizzle: Whisk together tahini, olive oil, and lemon juice. Gradually add water until pourable. Taste before adding salt.

Add avocado: Lightly mash the avocado and spread over the toast.

Layer the toppings: Add smoked salmon, pickled red onions, and arugula.

Finish: Drizzle with the tahini sauce and sprinkle with everything bagel seasoning. Serve immediately.

Shred the zucchini and measure 1 cup- squeeze well to remove excess moisture.

Add the zucchini to a large bowl. Add the maple syrup, eggs, olive oil, coconut cashew milk and vanilla. Stir until well combined.

Add the oat + almond flours, baking soda, cinnamon and salt to the wet ingredients. Mix just until combined.

Fold in the walnuts and chocolate chips.

Divide batter evenly within the mini loaf pan. Sprinkle some chopped walnuts over the tops.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.