# Components:
→ 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 needed)
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
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy lifting.
02 - In a large bowl, whisk pumpkin purée, eggs, maple syrup, almond milk, coconut oil, and vanilla extract until thoroughly combined.
03 - In a separate bowl, mix together oats, protein powder, almond flour, sugar, spices, baking powder, baking soda, and salt.
04 - Add dry ingredients to the wet component and stir until just incorporated. Gently fold in optional nuts and chocolate chips.
05 - Spread batter evenly into prepared pan. Bake for 22–26 minutes until a toothpick inserted into the center emerges clean or with few moist crumbs.
06 - Allow bars to cool fully in the pan on a wire rack. Lift out using parchment paper and slice into 12 uniform pieces.
