# Ingredient List:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup pumpkin puree (not pumpkin pie filling)
10 - 2 large eggs
11 - 2/3 cup packed light brown sugar
12 - 1/4 cup maple syrup
13 - 1/4 cup unsalted butter, melted
14 - 1 teaspoon vanilla extract
→ Add-ins
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup mini chocolate chips or raisins (optional)
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine rolled oats, whole wheat flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. Stir thoroughly.
03 - Whisk together pumpkin puree, eggs, brown sugar, maple syrup, melted butter, and vanilla extract in a separate bowl until smooth.
04 - Pour wet mixture into dry ingredients and stir until just combined. Fold in optional nuts or chocolate chips/raisins if desired.
05 - Spread the batter evenly in the prepared pan and smooth the surface with a spatula.
06 - Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow bars to cool completely in the pan before lifting out with the parchment overhang and slicing into 12 bars.
