In a mixing bowl, combine 1 packet of rapid rise yeast, 1 tablespoon of organic cane sugar, and 1 cup of warm water (around 110°F/43°C). Let this mixture sit for about 10 minutes until it becomes foamy, indicating that your yeast is activated.

In a large bowl, combine 2 cups of organic all-purpose flour, 1 cup of bread flour, 1 cup of organic rolled oats, 1/2 cup of organic brown sugar, 1 teaspoon of homemade pumpkin spice blend, and 1 teaspoon of sea salt. Gradually add the wet mixture into the dry ingredients, mixing until a shaggy dough forms.

Turn the shaggy dough out onto a floured surface and knead for about 5-10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour.

Once risen, punch down the dough gently. Roll it out into a rectangle about 9”x14½”. Cut out bagel shapes and place them on a parchment-lined baking sheet.

In a large pot, bring 4 cups of water and 2 tablespoons of maple syrup to a boil. Drop each bagel into the boiling water, cook for 1 minute on each side, then remove and set back on the baking sheet.

Preheat oven to 400°F (200°C). Brush bagel tops with an egg wash or almond milk, sprinkle with extra oats, and let rest for 15-20 minutes. Bake for 20 minutes or until golden brown.