Pumpkin Chocolate Chip Oatmeal Bars

Instructions

1. 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 (makes cutting easier!). Set aside.
2. 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. With a rubber spatula or large spoon, stir together until combined. Mixture/dough will be very heavy and thick.
3. Spoon mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars hold their shape. Dot a few chocolate chips into the top—this is optional and only for looks! I usually use about 1-2 Tablespoons on top.
4. 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.
5. 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.
6. Remove bars from the pan using the overhang on the sides then cut into squares.
7. Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.