I was looking for ways to use my last pumpkin from last summer (I live in New Zealand) and these bars caught my eye. I had just two cups of oats in the house so food.com worked out 40% of the recipe for me. By making a small batch I was able to bake them in my bench top oven.<br/>I used more pumpkin and no applesauce, used oat bran instead of wheat germ, and the mix seemed a little dry so I beat up an egg and added that, kneading it all together with clean hands. I compressed it in the baking pan with the back of a wooden spoon. When done, I let it cool for a little while then put it in the fridge overnight. I've found it's easier to cut this sort of bar when completely cool. I use a very thin Japanese cleaver which makes a good job of cutting the bars. I cut them into 20 pieces, ate a few and put the rest in the freezer.<br/>These bars were very easy to make and substitutions could be made without affecting the outcome. I'll make them regularly, thanks for posting.