Pumpkin Chocolate Chip Oatmeal Bars

Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out. Set aside.

Pulse the oats in a food processor or blender until they’re slightly broken up. For whole oats, about 10 pulses. For quick oats, about 5-6 pulses. Pour into a large bowl and add the remaining ingredients. Stir together until combined. The mixture will be very heavy and thick.

Spoon mixture into the prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Dot a few chocolate chips into the top, if desired.

Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking, which dries the bars out.

Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1-2 hours until chilled.

Remove bars from the pan using the overhang on the sides then cut into squares.

Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.