# What You Need:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 2 large eggs
03 - 1/3 cup maple syrup or honey
04 - 1/4 cup unsweetened almond milk
05 - 1/4 cup melted coconut oil or light olive oil
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups rolled oats (certified gluten-free if necessary)
08 - 1 cup vanilla protein powder
09 - 1/2 cup almond flour
10 - 1/3 cup brown sugar or coconut sugar
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground nutmeg
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground cloves
15 - 1 teaspoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1/4 teaspoon fine sea salt
→ Optional Add-Ins
18 - 1/3 cup chopped walnuts or pecans
19 - 1/3 cup mini chocolate chips
# How to Make:
01 - Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring excess parchment overhangs the edges for easy lifting.
02 - In a large mixing bowl, thoroughly whisk together pumpkin purée, eggs, maple syrup or honey, almond milk, melted coconut oil or olive oil, and vanilla extract until smooth.
03 - In a separate bowl, blend oats, vanilla protein powder, almond flour, sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Stir until completely combined.
04 - Add the dry mixture to the wet ingredients and mix just until incorporated. Gently fold in nuts and/or chocolate chips if desired.
05 - Spread the batter evenly in the lined baking pan. Bake for 22 to 26 minutes, or until a toothpick inserted in the center emerges clean or with only a few moist crumbs.
06 - Allow the bars to cool completely in the pan placed on a wire rack. Remove by lifting the parchment and slice into twelve even bars.
