Ingredients
- ⅔ cups rolled oats, divided
- 1 ½ cups almond flour
- ½ cup Splenda® Granulated Sweetener
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup roasted, pureed butternut squash
- 4 large eggs, lightly beaten
- ½ cup unsweetened almond milk
- ⅔ cup chopped pecans, divided
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