Pumpkin Chocolate Chip Oat Bars

washingtonpost.com

Winn Pauley

measuring cup Servings: 16

Nonstick cooking spray

1 cup (90 grams) rolled oats

¾ cup (100 grams) whole-wheat pastry flour

1 ½ teaspoons ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon fine salt

½ cup (110 grams) pumpkin puree

⅓ cup (90 grams) maple syrup

¼ cup (60 milliliters) neutral oil, such as avocado or canola, plus more for brushing the pan

1 large egg, lightly beaten

1 teaspoon vanilla extract

½ cup (120 grams) mini chocolate chips

½ cup (60 grams) finely chopped walnuts (optional)

Directions at washingtonpost.com

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