In a large bowl combine all dry ingredients except chocolate chips, set aside.
Microwave maple syrup on high until boiling. Stir in oil to melt and microwave an additional 30-1 minute of boiling. Add pumpkin seed butter and mix until smooth.
Carefully pour the bowl over the dry ingredients and mix until all incorporated. The mixture will become thick. Allow to cool for 2 minutes before adding chocolate chips
Drop oats in a lined 8X8 pan and evenly press into the pan.
Chill in refrigerator for 2-3 hours or 30 minutes in the freezer.
Cut and store any leftovers in plastic and keep in refrigerator for up to 1 week or freeze to keep longer.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/chewy-peanut-butter-free-granola-bars-gluten-free-vegan-nutfree/