Line the bottom and sides of a 9-inch square baking pan with parchment paper for easy removal.

In a large saucepan, bring maple syrup, salt, and pepper to a boil over medium-high heat. Stir occasionally and allow the mixture to thicken to the consistency of honey (about 2 minutes).

Reduce the heat to low, stir in your almond or peanut butter, and cook until smooth, with tiny bubbles just beginning to pop (about 1 additional minute).

Turn off the heat and add oats, nuts, and pepitas to the saucepan. Stir thoroughly, ensuring every piece is coated evenly in the mixture. It will be quite stiff, so use the back of a spoon to press everything together if necessary.

Transfer the mixture into the prepared baking pan and press firmly into an even layer using wax paper or the back of a spatula.

Chill the pan in the refrigerator for at least 1 hour, or until the mixture has set and hardened.

Once chilled, use the parchment liner to lift the entire block out of the pan. Place it on a cutting board and slice into 12 bars with a sharp knife.

Wrap individual bars in parchment or plastic wrap if desired. Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.