1-Preparation and Baking: First, preheat your oven to 350°F (177°C). While the oven heats up, lightly grease an 8×8 inch baking dish or line it with parchment paper. This step prevents the bars from sticking and makes cleanup a breeze.

2-Preparation and Baking: In a large bowl, mix all of your dry ingredients. Add the rolled oats, vanilla protein powder, baking powder, baking soda, salt, and pumpkin pie spice. Whisk them together to ensure the baking powder and soda are evenly distributed throughout the oats and protein powder. This helps the bars rise evenly.

3-Preparation and Baking: In a separate bowl, combine the wet ingredients. Mix the maple syrup, pumpkin puree, and your choice of unsweetened dairy-free milk until smooth. Once the wet mixture is well combined, pour it into the bowl with the dry ingredients.

4-Preparation and Baking: Stir the wet and dry ingredients together until fully combined. The batter should be thick but spreadable. If you find the mixture is too thick, which can happen depending on the brand of protein powder or type of oats you use, add 1 to 2 more tablespoons of milk to adjust the texture.

5-Preparation and Baking: Spread the batter evenly in the prepared baking dish. Use a spatula to smooth the top so the bars bake uniformly. Sprinkle the dairy-free chocolate chips on top of the batter, pressing them down slightly so they stick.

6-Preparation and Baking: Bake for approximately 20 minutes. You will know they are done when a toothpick inserted in the center comes out clean. Allow the bars to cool fully in the dish before slicing. This is a crucial step; cutting them while they are warm can cause them to crumble. Once cool, slice into 16 bars. The total preparation and baking time is about 30 minutes.