½cupdried cherriestart or sweet cherries; look for no sugar added varieties
Preheat the oven to 350 degrees F. Grease an 8x8" baking pan and set aside.
Add 1.5 cups of the old fashioned oats to a blender or food processor and blend/pulse until you get a fine powder that resembles flour. In a bowl, combine the oat flour with the pumpkin pie spice, baking powder, baking soda, and sea salt.
In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract. Add the dry ingredients to the wet ones and stir to combine. Pour in the remaining 1 cup of old fashioned oats, chocolate chips, and dried cherries. Stir.
Use a rubber spatula to spread the batter onto the greased baking pan. Bake for 22-27 minutes, or until the edges are brown and a toothpick inserted in the center comes out clean. Let the bars cool in the pan for a few minutes before slicing.
Store in an airtight container at room temp for 3-5 days.
These taste great heated up and served with a square of butter.To make vegan: use chia eggs in place of eggs (1 chia egg = 1 tablespoon chia seeds combined with 3 tablespoon water)Substitutions: dried cranberries in place of cherries; can also add pecans or walnuts