Save to Pinterest Moist, warmly spiced pumpkin bars packed with protein—perfect for a healthy breakfast or post-workout snack.
I started baking these pumpkin protein bars during fall training season, and now my family requests them well into spring. They're a fun twist on classic muffins and always disappear fast when I take them to group 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, 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
- Prep Pan:
- Preheat your oven to 350°F (175°C). Line an 8x8-inch 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, mix oats, protein powder, almond flour, sugar, spices, baking powder, baking soda, and salt.
- Combine & Fold:
- Add dry ingredients to the wet mixture and stir until just combined. Fold in nuts and/or chocolate chips if desired.
- Bake:
- Spread batter evenly in the prepared pan. Bake for 22–26 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool & Slice:
- Cool completely in the pan on a wire rack. Lift out using the parchment and cut into 12 bars.
Save to Pinterest These bars quickly became my daughter's favorite after-school snack. She likes helping measure the oats and sprinkle in extra chocolate chips for a treat!
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. Check your protein powder and add-ins for milk or soy. Allergens can often be swapped for safe options in this recipe.
Nutritional Information
Each bar contains approximately 155 calories, 7 g fat, 14 g carbohydrates, and 9 g protein.
Save to Pinterest Bake a batch on the weekend and you'll have protein-packed snacks ready all week. Share them at brunch or pack them for hiking adventures!
Common Recipe Questions
- → How can I make these bars vegan?
Swap eggs for flax eggs and use plant-based protein powder to create a vegan version. Ensure chocolate chips are dairy-free if using.
- → Which protein powder works best?
Vanilla plant-based or whey protein powder both blend well with pumpkin and spices for balanced flavor and texture.
- → Can I use a different sweetener?
Try honey, agave, or coconut sugar to suit your taste preferences or dietary needs. Adjust amounts as desired.
- → How should I store these bars?
Keep bars in an airtight container in the fridge for up to 5 days, or freeze for two months to preserve freshness.
- → Do I need to use nuts or chocolate chips?
Bars taste great plain, but adding nuts gives a crunchy texture and chocolate chips offer richness. Both are optional.