Prepare the pan – Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

Combine the dry ingredients – In a large bowl, combine oats, flaxseed, pumpkin seeds, shredded coconut, sea salt, nutmeg, clove, cinnamon, and protein powder. Stir until well blended.

Add the wet ingredients – Add in the almond butter, honey, pumpkin puree, and vanilla and stir well until everything is evenly coated. The mixture should be sticky and hold together when pressed.

Press into pan – Transfer the mixture into the prepared baking dish. Use a spatula or the back of a spoon to firmly press it down into an even layer.

Chill & set – Refrigerate for at least 2 hours until firm.

Cut & enjoy – Lift the bars out using the parchment, then slice into 10-12 bars. Store in the fridge for up to a week or freeze for longer storage.