As autumn leaves fall and the air turns crisp, cravings for cozy, spiced treats emerge. Look no further than these delightful Pumpkin Protein Bars! They offer a healthy, high-protein way to enjoy the season’s best flavors.
This recipe is completely vegan, gluten-free, and oil-free, making it accessible to many dietary needs. These versatile bars are perfect as a quick grab-and-go snack, a wholesome breakfast, or a guilt-free dessert.
Table of Contents
Why You’ll Love These Pumpkin Protein Bars
- Perfect Texture: Enjoy a wonderfully chewy and soft bar every time, without being overly dense or crumbly.
- Naturally Sweet: Maple syrup provides a balanced sweetness that complements the rich pumpkin and warm spices.
- Diet-Friendly: These bars are naturally gluten-free, vegan, and oil-free, making them a fantastic option for various lifestyles.
- Sustained Energy: Packed with protein, these bars keep you feeling full and energized for longer, curbing unhealthy cravings.
- Freezer-Friendly Convenience: Make a big batch and freeze them for easy access to a wholesome snack whenever you need one.
Delicious Pumpkin Protein Bars
Equipment
- Oven
- 8×8 baking dish
- Mixing bowls
- Spoon/Spatula
- Toothpick
- Measuring cups & spoons
Ingredients
Main Ingredients
- 1 cup old fashioned rolled oats or quick oats
- 1 cup vanilla protein powder vegan if needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- ¼ cup maple syrup
- 1 cup canned pumpkin or homemade pumpkin puree
- ½ cup oat milk or other non-dairy milk
- 1-2 Tablespoons dairy-free chocolate chips
Instructions
Preparation
- Preheat oven to 350°F and prepare an 8×8 baking dish by spraying it with non-stick spray or lining it with parchment paper.
- In one bowl, stir together all the dry ingredients: oats, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, combine the wet ingredients including maple syrup, pumpkin puree, and oat milk.
- Gently incorporate the dry mixture into the wet ingredients, mixing until the batter is well combined.
- Spread the batter evenly into the prepared dish, sprinkle with chocolate chips, and bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Allow the bars to cool completely before cutting them into 16 equal pieces to enjoy.
- Store any leftover bars in the refrigerator for up to one week or in the freezer for up to three months.
Notes
Ingredients
Here is everything you need to create these healthy and delicious Pumpkin Protein Bars:
- 1 cup old fashioned rolled oats, or quick oats
- 1 cup vanilla protein powder, vegan if needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- ¼ cup maple syrup
- 1 cup canned pumpkin or homemade pumpkin puree
- ½ cup oat milk, or other non-dairy milk
- 1-2 Tablespoons dairy-free chocolate chips
Notes & Substitutions
You can use either old-fashioned rolled oats for a chewier texture or quick oats for a softer bar; ensure they are certified gluten-free if needed.
For the vanilla protein powder, any type works, but a vegan option keeps the recipe fully plant-based; unflavored protein powder also works, just add a touch more vanilla extract if using.
Feel free to swap maple syrup with agave nectar or date syrup for alternative natural sweeteners. Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
As highlighted by Martha Stewart, pure pumpkin puree is different from pumpkin pie filling because the latter often includes added spices and sweeteners. Any non-dairy milk like almond, soy, or cashew milk works great in this recipe.
For chocolate chips, choose a low-sugar or dairy-free variety to keep the bars healthier and vegan.
Equipment
Gathering your equipment beforehand makes the baking process smooth and efficient.
You will need an 8×8 inch baking dish for the perfect bar thickness.
Have a couple of large mixing bowls ready for combining ingredients.
A whisk or sturdy spoon will help incorporate everything thoroughly.
While optional, parchment paper makes lifting and cutting your bars much easier.
Instructions
Creating these delightful Pumpkin Protein Bars is incredibly simple, even for beginner bakers. Follow these steps for a perfect batch.
- Prepare Your Dish: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch baking dish with non-stick spray, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your Pumpkin Protein Bars don’t stick.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly stir together the dry ingredients. Add the rolled oats, vanilla protein powder, baking powder, baking soda, salt, and pumpkin pie spice. Whisk everything until it’s uniformly mixed, breaking up any clumps of protein powder.
- Mix Wet Ingredients: In a separate medium-sized bowl, combine all the wet ingredients. Pour in the maple syrup, canned pumpkin puree, and oat milk. Whisk these together until smooth and well-integrated.
- Combine Mixtures: Gently add the dry mixture into the bowl with the wet ingredients. Use a sturdy spoon or spatula to mix until just combined. Be careful not to overmix; a few streaks of flour are fine. The batter for your Pumpkin Protein Bars should be thick but spreadable.
- Spread and Bake: Spread the batter evenly into your prepared 8×8 inch baking dish. Use the back of the spoon to press it down into the corners. Sprinkle the dairy-free chocolate chips evenly over the top. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Cut: Once baked, remove the dish from the oven and let the bars cool completely on a wire rack. This is crucial for them to firm up properly before cutting. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the dish. Cut into 16 evenly sized Pumpkin Protein Bars and enjoy!
Pro Tips & Troubleshooting
Achieving the perfect consistency for your Pumpkin Protein Bars is key. If your batter seems too thick, add a splash more non-dairy milk, one tablespoon at a time, until it’s spreadable. Conversely, if it’s too wet, stir in an extra tablespoon of oats or protein powder.
Allowing the bars to cool completely is vital; warm bars will crumble when cut, so be patient for the best results. If you don’t have protein powder, you can substitute it with more oats or almond flour, but note that the protein content will decrease significantly.
For even baking, ensure your oven is fully preheated and that you spread the batter uniformly in the dish. High-quality ingredients, especially fresh pumpkin puree and good protein powder, always yield the best flavor and texture.
Serving, Storage, & Variations
These delightful Pumpkin Protein Bars are incredibly versatile. Enjoy them as a quick grab-and-go breakfast on busy mornings, a satisfying mid-afternoon snack, or even a healthier dessert after dinner. They pair wonderfully with a warm cup of coffee or a glass of cold non-dairy milk.
For storage, place the cooled bars in an airtight container and store them in the refrigerator for up to one week. For longer enjoyment, wrap individual bars in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to three months. Thaw frozen bars at room temperature or in the refrigerator overnight before eating.
You can easily customize these bars. For extra crunch and nutrients, try adding a quarter cup of pumpkin seeds or chopped walnuts to the batter. Experiment with different flour alternatives; using half a cup of almond flour in place of some oats can change the texture slightly. Don’t be afraid to change up the protein powder flavor – chocolate or unflavored protein powder with a touch more spice could create exciting new versions of these delicious treats.
Nutrition
Here’s an approximate nutritional breakdown for one serving (one bar) of these delicious Pumpkin Protein Bars:
| Nutrition Name | Nutrition Value |
|---|---|
| Calories | 77 kcal |
| Carbohydrates | 8 g |
| Protein | 7 g |
| Fat | 1 g |
| Sodium | 346 mg |
| Potassium | 33 mg |
| Fiber | 1 g |
| Sugar | 4 g |
Please note: Nutritional values are approximate and may vary based on specific brands and ingredient substitutions.
FAQ
Can I use a different type of protein powder in these Pumpkin Protein Bars?
Yes, any vanilla-flavored protein powder works well. If you use unflavored, you might want to add a dash more vanilla extract for flavor.
Do I need to use gluten-free oats?
If you have a gluten intolerance or celiac disease, always use certified gluten-free oats to ensure the bars meet your dietary needs. Otherwise, regular rolled oats are fine.
Are other non-dairy milks suitable?
Absolutely! Almond milk, soy milk, or cashew milk are excellent alternatives to oat milk and won’t significantly alter the taste or texture.
My bars are crumbling; what went wrong?
Most likely, your bars needed to cool completely before cutting. Patience is key to firm, sliceable Pumpkin Protein Bars.
Can I add other mix-ins like nuts?
Yes, feel free to add about ¼ cup of chopped nuts, such as walnuts or pecans, or even some dried cranberries for extra texture and flavor. The Academy of Nutrition and Dietetics provides further information on the nutritional benefits of various nuts and seeds, which can enhance the nutritional profile of your protein bars.
Conclusion
These delightful Pumpkin Protein Bars offer a fantastic way to enjoy the flavors of fall while staying true to your health goals. They are easy to make, packed with protein, and are wonderfully versatile as a vegan, gluten-free, and oil-free treat.
Whether you need a quick breakfast or a satisfying snack, these bars deliver on taste and nutrition. Give these fantastic Pumpkin Protein Bars a try today, and don’t forget to rate the recipe and leave a comment to share your experience!
Explore more of our simple, beginner-friendly fall recipes to keep your kitchen cozy all season long.
