# What You'll 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
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 It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang to facilitate easy bar removal.
02 - Whisk together pumpkin purée, eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract in a large mixing bowl until smooth.
03 - In a separate bowl, mix rolled oats, vanilla protein powder, almond flour, brown sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and fine sea salt.
04 - Add dry ingredients to the wet mixture and stir gently until just combined. Fold in chopped nuts and/or mini chocolate chips if desired.
05 - Spread batter evenly into the prepared pan using a spatula.
06 - Bake for 22 to 26 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
07 - Allow bars to cool completely in the pan on a wire rack. Lift out using the parchment, then slice into twelve uniform bars.
