1 cup old fashioned rolled oats, or quick oats
1 cup vanilla protein powder, vegan if needed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon pumpkin pie spice
¼ cup maple syrup
1 cup canned pumpkin or homemade pumpkin puree
½ cup almond milk, or other non-dairy milk
1-2 Tablespoons dairy-free chocolate chips
Preheat oven to 350°F. Spray a 8×8 baking dish with non-stick spray or line with parchment paper.
Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
Gently add the dry mixture into the wet ingredients and mix until well combined.
Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean. Let bars cool, cut into 16 bars and enjoy.
Store bars in the refrigerator for up to one week or freezer for up to three months. Makes 16