Process the oats with the pumpkin seeds and spices in a food processor or high powered blender until it's partially flour and there are still a few oats visible. Add to a medium bowl.

Add mango to the food processor or blender and run until it's mostly pureed with a few small chunks left. Add to the bowl with the oat mixture.

Process the lentils until they're chopped up or mash with a fork and add to bowl with the oats and mango.

Thoroughly mix all the ingredients. Cover and refrigerate at least 15 minutes. Longer is fine if the mixture is in a well sealed container.

Preheat oven to 375ºF. Cover a baking sheet with parchment. Form the mixture into 6 patties and place on the parchment. Bake for 10 minutes, flip the patties, and then bake for another 8 minutes until each side is lightly browned. Eat immediately or refrigerate or freeze to enjoy later. Bonus: cut the parchment you used for baking into squares to place between the patties so they don't stick together when they're stored.