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1 cup old fashioned rolled oats, or quick oats
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1 cup vanilla protein powder, vegan if needed
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 tablespoon pumpkin pie spice
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¼ cup maple syrup
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1 cup canned pumpkin or homemade pumpkin puree
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½ cup almond milk, or other non-dairy milk
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1-2 tablespoons dairy-free chocolate chips
Directions:
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Preheat oven to 350°F. Spray a 8×8 baking dish with non-stick spray or line with parchment paper.
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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.
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Gently add the dry mixture into the wet ingredients and mix until well combined.
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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.
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Store bars in the refrigerator for up to one week or freezer for up to three months.
Makes 16
