pumpkin protein bars

Easy homemade Pumpkin Protein Bars made with just 4 simple ingredients and packed with 15 grams of plant-based protein. And they taste like just a pumpkin perfect bar! Vegan, gluten-free, and dairy-free.

Pumpkin Protein Bars

pumpkin puree ((180 grams))

natural almond butter ((192 grams))

vanilla protein powder ((150 grams) (see notes))

pumpkin spice spice

salt

Line a bread loaf pan* with parchment paper and set aside.

In a medium-sized mixing bowl, add your pumpkin puree and almond butter and mix well until combined and smooth. Add your protein powder, pumpkin spice, and salt and mix well to combine. It will get crumbly at first but then will come together in a large dough ball. The consistency should almost be a little thicker and dryer than cookie dough and hold together well. If needed, add a little more protein to absorb any extra liquid.

Press the mixture into the bottom of the pan. If desired, place in the fridge for 15 minutes to firm up some (I like doing this). Cut into 6 equal-sized bars and enjoy!* Store in the fridge for up to a week in a tightly sealed container.

These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!

Pumpkin Protein Bars (Vegan + Gluten Free)

old fashioned rolled oats (or quick oats)

vanilla protein powder (vegan if needed)

baking powder

baking soda

pumpkin pie spice

maple syrup

pumpkin pumpkin puree

almond milk (or other non-dairy milk)

dairy-free chocolate chips

Preheat

Preheat oven to 350°F. Spray a 8x8 baking dish with non-stick spray or line with parchment paper.

Stir

Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice.

Combine

In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.

Gently add the dry mixture into the wet ingredients and mix until well combined.

Bake

Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean. Let bars cool, cut into 16 bars and enjoy.

Store

Store bars in the refrigerator for up to one week or freezer for up to three months.

https://content.jwplatform.com/videos/2O1XRBFC.mp4

These pumpkin protein bars are packed with protein and perfect for munching on before or after your workout or as a grab-and-go breakfast.

These Pumpkin protein bars are healthy homemade protein bars flavored with pumpkin puree and pumpkin pie spices. Plus, these Fall protein bars are also vegan, dairy-free, and gluten-free, packed with 12 grams of plant-based protein.

Pumpkin Puree

Maple Syrup ((note 2))

Vanilla Extract

Vanilla Protein Powder ((note 3))

Homemade Oat Flour ((note 4))

Pumpkin Pie Spices ((note 5))

Vegan White Chocolate Chips (adjust to taste)

Coconut Oil

Line a 9x5-inch loaf pan with parchment paper lightly oiled with cooking oil spray. Set aside.

In a mixing bowl, pour the peanut butter, pumpkin puree, maple syrup, and vanilla. Stir with a rubber spatula until smooth and consistent.

Fold in all the dry ingredients: protein powder, oat flour, and pumpkin pie spices.

Stir the dry ingredients into the wet ingredients, form a firm dough, I like to squeeze the dough by hands and see if it stick well together. If too crumble, I squeeze in 1-2 teaspoon of water. If too sticky or wet, add a few teaspoons of oat flour, stir and wait a few minutes before adding more, as it takes time for the oat flour fiber to bind with the liquid.

When the dough, is soft and easy to handle - not too sticky- press the dough into the loaf pan and smoothen the top with a spatula.

In a small bowl, microwave white chocolate chips and coconut oil, by 30 second burst at 600W.  Stir between each burst, and stop when fully melted and shiny. Pour over the bar and tilt the pan to evenly spread the melted white chocolate.

Freeze the loaf pan for 8-12 minutes or until the white chocolate is half-set. It makes it easier to cut into bars and prevents the chocolate layer from cracking.

Cut into 8 bars. freeze again a few mintues to fully harden the white chocolate layer

Can I just melt dark chocolate with out the coconut oil? I just want a drizzle. They are very soft any ideas  how to firm them up. Followed your recipe exactly minus the white chocolate

This was protein bar was a hit! I used vegan chocolate chips instead because I could not find any vegan white chocolate and I used liquid allulose to lower the sugar content. The substitutes worked out well. Thanks for this recipe!

Soooo delicious and easy to make! Thank you!

Top 3 pumpkin protein bars recipes from across the web

The most viewed pumpkin protein bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Protein Bars

Pumpkin Protein Bars (Vegan + Glute...

Pumpkin Protein Bars

Top 3 pumpkin protein bars recipes from across the web

The most viewed pumpkin protein bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Protein Bars

Pumpkin Protein Bars (Vegan + Glute...

Pumpkin Protein Bars

The most viewed pumpkin protein bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine