Preheat oven to 350F and prepare an 8x8 inch baking dish with parchment paper and set aside.
In a small bowl, stir together the flax and water and let sit for a few minutes while you prepare your other ingredients.
In a mixer, stir together the oat flour, almond flour, cocao powder, protein powder, Truvia, salt, baking soda and baking powder. Add in the pumpkin puree and mix until combined. Add in the flax mix and coconut oil and continue mixing.
Press mixture into the bottom of the prepared pan. It helps if you wet your fingers tips first to prevent sticking. Sprinkle with pomegranate seeds.
Bake for 16-18 minutes. Let cool and then chill in the fridge for 1 hour before cutting into squares and serving.