Preheat the oven to 350 °F and line a baking sheet with parchment paper.
Choose a square baking dish for thicker bars or a larger rectangular dish for thinner bars. Line the dish with parchment paper for easy removal, or grease the dish to prevent sticking.
Mix all the ingredients together well in a mixing bowl with a spatula and spread evenly in the parchment lined baking dish.
To make them extra pretty, press a pecan into each bar, or sprinkle with cacao nibs, chocolate chips, cranberries, or chopped nuts.
Bake for 40 - 50 minutes and let cool completely before slicing. The baking time will vary depending on the size of the pan. You can cut into them or insert a toothpick to see how they are doing and put them back in the oven for however long is needed.
I actually like them a little bit soft, because during the week I pop them in a toaster oven to reheat and the edges crisp up when I do that. But they shouldn't be gooey.
These can be made ahead and store well in the refrigerator or freezer.
To make your own pumpkin pie spice, combine the following:
1 Tbsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground allspice
For a light breakfast, eat one bar. For a more filling breakfast, eat two. Or eat however much your wise body tells you to eat!