17 comments already!

Easy Pumpkin Protein Bars Recipe with oats, plant based protein powder, eggs, applesauce, pumpkin puree and oats. Healthy clean breakfast on the go. | ifoodreal.com

These pumpkin protein bars are so scrumptious and guilt-free!!! You would never guess they are healthy, they just don’t taste that. So moist, rich and all things pumpkin. I haven’t used a drop of oil because I thought applesauce + pumpkin puree should do the trick, and I was right.

They are also gluten free which apparently is a big thing right now. I’m not following a gluten free diet but I believe in moderation. Sometimes, I bake with whole wheat flour and sometimes with oats, almond meal and coconut flours. I even bought my first gluten free bread. It’s not bad at all.

These pumpkin protein bars would make a great breakfast on-the-go or an afternoon snack. They taste like the most decadent cake or a muffin. Delicious!

Easy Pumpkin Protein Bars Recipe with oats, plant based protein powder, eggs, applesauce, pumpkin puree and oats. Healthy clean breakfast on the go. | ifoodreal.com

Even my kids said “wow” and they are usually hard to impress with any baked goods. Even if it’s the sweetest Starbucks muffin, they do not love baked goods. Period. It makes it hard for me because the stuff I bake would be a great after school snack.

I often get asked if protein powder can be substituted in my recipes. Sometimes it can be and sometimes not. I think, although I haven’t tried (I should), you can use almond or any other nut flour instead of protein powder in this recipe. But I haven’t tried. When baking, most of the time I end up baking with protein powder because I can enjoy more of a good food.:)

Easy Pumpkin Protein Bars Recipe with oats, plant based protein powder, eggs, applesauce, pumpkin puree and oats. Healthy clean breakfast on the go. | ifoodreal.com

Pumpkin Protein Oat Bars

Pumpkin Protein Oat Bars

Ingredients

Directions

  1. Preheat oven to 375 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray. Set aside.
  2. In a medium mixing bowl, whisk together pumpkin puree, applesauce, egg whites, maple syrup, vanilla extract, pumpkin pie spice, baking powder, baking soda and protein powder. Add oats and walnuts, stir well. Pour mixture in prepared baking dish, level with spatula and bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool for another 30 minutes. Cut with a serrated knife into 8 or 10 bars***. Serve warm or cold.
  3. Storage Instructions: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Notes

*Bars made with eggs will come out more moist and rich, but for a leaner version use egg whites - they still are super moist. **Substitute protein powder with almond or any nut flour. I haven't tried that though. ***For smaller portions cut into 10 bars.

http://ifoodreal.com/pumpkin-protein-oat-bars/

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 bar:
Calories: 214.1
Total Fat: 6.5 g
Cholesterol: 0.0 mg
Sodium: 299.7 mg
Total Carbs: 26.7 g
Sugars: 11 g
Dietary Fiber: 3.2 g
Protein: 15.4 g
WW Points+: 6

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17 Comments

  1. Michelle @ Vitamin Sunshine

    Yum! Bring on the pumpkin recipes. My favorite season– for the weather and the flavors! I need to use protein powder in my recipes more. I should try some of yours first. The ones I’ve made have never made it to the blog…

    Reply
    • Olena

      I find baking with plant based protein powder is easy. Once you get a hang of how it reacts and works after a few experiments, you will be fine. Just know that whey and plant based protein powders differ when baking!!! Like you can’t substitute one for another in most recipes.

      Reply
  2. Susie

    Is there another healthy substitute for applesauce if I don’t have that on hand? Greek yogurt maybe? Thanks!

    Reply
  3. natasha

    is it possible to substitute the plant based protein powder with egg white protein powder? will it affect the texture or the taste? thanks!

    Reply
    • Olena

      I have never tried egg white protein powder, sorry. I know whey and plant based don’t go 1:1. You can experiment and add it last to bring to muffin batter consistency and adjust to taste.

      Reply
  4. Susan

    Can’t have applesauce, hubby is deathly allergic and don’t have any yogurt. Have suggestion for substitute? Thanks

    Reply
  5. Amanda

    These look amazing and just what I need for a protein bar! Unfortunately, my boyfriend doesn’t care for pumpkin. Is there another substitute you recommend? Would bananas or even just another cup of applesauce work?

    Reply
    • Olena

      Hi Amanda. Hm, I honestly haven’t tried. Maybe bananas would work. It should. Applesauce maybe too. I suggest you cut recipe in half and experiment with both replacing pumpkin puree 1:1.:)

      Reply
  6. Melissia

    Just made these using the 2 eggs. Also added 2T each ground flax and ground chia. They came out amazing, and more like dense cake meets baked oatmeal. Will definitely make again. Cut them into smaller 16 square servings. So good warm with a little butter and piping coffee!

    Reply

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