Save Moist, warmly spiced pumpkin bars packed with protein, making them a perfect choice for a healthy breakfast or a post workout snack.
I experimented with these bars during a busy work week. They satisfied my pumpkin craving and gave me an energy boost after workouts.
Ingredients
- Wet Ingredients: 1 cup (240 g) canned pumpkin purée, 2 large eggs, 1/3 cup (80 ml) maple syrup (or honey), 1/4 cup (60 ml) unsweetened almond milk, 1/4 cup (60 ml) melted coconut oil (or light olive oil), 1 tsp vanilla extract
- Dry Ingredients: 1 1/2 cups (150 g) rolled oats (certified gluten-free if needed), 1 cup (120 g) vanilla protein powder, 1/2 cup (60 g) almond flour, 1/3 cup (40 g) brown sugar or coconut sugar, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp fine sea salt
- Optional Add-Ins: 1/3 cup (50 g) chopped walnuts or pecans, 1/3 cup (60 g) mini chocolate chips
Instructions
- Prepare the pan:
- Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix wet ingredients:
- In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, almond milk, coconut oil, and vanilla extract until smooth.
- Combine dry ingredients:
- In a separate bowl, combine the oats, protein powder, almond flour, sugar, spices, baking powder, baking soda, and salt. Mix well.
- Combine and fold in extras:
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts and/or chocolate chips if using.
- Spread and bake:
- Spread the batter evenly in the prepared pan. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and slice:
- Cool completely in the pan on a wire rack. Lift out using the parchment and cut into 12 bars.
Pin it My kids love helping to mix the batter and sprinkle chocolate chips on top, making this recipe a family favorite.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 8x8 inch baking pan, parchment paper, spatula, wire rack
Allergen Information
Contains eggs and tree nuts, and may contain milk or soy depending on protein powder and chocolate chips. Use allergen free options as needed.
Nutritional Information
Each serving has 155 calories, 7 g fat, 14 g carbohydrates, and 9 g protein.
Pin it Enjoy these protein packed pumpkin bars as a quick breakfast or a tasty snack all week long.
Frequently Asked Questions
- → Can I substitute the protein powder?
Yes, you can replace protein powder with more almond flour or oats, but the bars will have less protein and a slightly different texture.
- → What sweeteners can I use?
Maple syrup and honey both work well. Coconut sugar or brown sugar is used for depth of flavor, but lighter sweeteners may also be substituted according to taste.
- → Are these bars gluten-free?
Yes, if you use certified gluten-free oats and ensure all ingredients are gluten-free, these bars are suitable for gluten-free diets.
- → How should the bars be stored?
Store in an airtight container in the fridge for up to 5 days or freeze for longer shelf life. They stay moist and fresh.
- → What variations can I try?
Add chopped nuts or mini chocolate chips for extra flavor and texture. You can also use flax eggs for a vegan alternative.
- → Can I use fresh pumpkin instead?
Yes, use an equal amount of homemade pumpkin purée. Drain well for best texture in the bars.