I have been making these Pumpkin Protein Bars for at least 8 years, if not more! Once I started caring about what I was putting into my body, I had started to research recipes that were not only high in protein but, that would satisfy a craving. My go-to snack is usually something with chocolate or even something that has a crunch to it but, when I saw this recipe (and I think I found it in Oxygen Magazine), I immediately wrote down all that I needed for it and they literally became a weekly staple in my meal prep.
These remind me of fall, when you go over to the coffee shop and they have Pumpkin EVERYTHING! (I saw a meme this week and it said “August: AKA Pumpkin Spice Eve” LOL) And you know how so many of us feel about Fall and pumpkins right?! I mean there is NOTHING better than a crisp Autumn morning, hot coffee in hand, big chunky sweater on and a pastry in your hand, preferably made with all of the warm spices that we find in Fall. Definitely my kind of morning!
These pumpkin bars are going to make your morning a little brighter and a little healthier!
Jaime Eason's Pumpkin Protein Bars
Ingredients
- 8 Tbsp Xylitol
- 1/2 Cup Unsweetened Apple Sauce
- 2 tsp Cinnamon
- 1 ½ tsp Ground Ginger
- ½ tsp Ground Cloves
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- 4 Egg Whites
- 2 Cups Oat Flour
- 2 Scoops Vanilla Protein Powder
- ½ Cup Almond Milk
- ½ Cup Walnuts (I have also added pecans to this recipe)
Instructions
- Preheat Oven to 350°F. Spray a 9x13 glass baking dish with non stick spray (you can also lay a piece of parchment paper on the bottom so that bars come out easier)
- Combine first 11 ingredients and mix well
- Add in the oat flour, whey protein, almond milk and walnuts and mix well until incorporated. Pour batter into baking dish and make sure that batter is spread out evenly. Bake for 30 minutes. (insert toothpick into batter to check for doneness, if it comes out clean, they are done)
- Remove from oven and let cool on a baking rack before cutting.