Happy (almost) Halloween!
These pumpkin protein bars are the perfect treat for if you’re trying to avoid eating mounds of Halloween candy this weekend—or, they’ll also work as a snack while you’re running around trick-or-treating 🙂
The honey in them will give you an instant burst of energy, while the good carbs and protein will help keep you full and satisfied. Plus, pumpkins are filled with all kinds of good stuff, including loads of Vitamin A (promotes healthy vision and immune health), Vitamin C (cardiovascular and immune health), Vitamin E (healthy skin), and fiber (helps fill you up, among other things), so even though they taste pretty decadent, they’re actually really good for you.
Here’s the pumpkin spice protein bar recipe:
1 cup oats
3/4 cup vanilla whey protein powder
3 Tbsp unsweetened almond milk
3 Tbsp honey
3 Tbsp coconut flour
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
About 1/3 bar dark chocolate (I used 85% cacao, my favorite)
Total prep time: 15 minutes
Total waiting/chill time: 75 minutes
Blend all of the ingredients together (except for the chocolate) in a medium sized bowl. You should end up with a kind of doughy mixture that’s sticky, but still moldable.
If the mixture seems a little too gooey, just add a little bit more coconut flour. If it seems overly dry, add a tiny bit more almond milk (but not too much, or you won’t be able to mold the bars!). Stick the dough into the fridge for about 30 minutes (optional but makes the dough easier to work with).
Once chilled, form the dough into four rectangular shaped bars and place on parchment paper (lightly oil it first if you don’t want them to stick). Since they do get pretty sticky, it really helps to slightly wet your hands before molding them, although plan on washing your hands a bunch afterwards anyway. You probably won’t end up with perfect rectangles – that’s OK, just try to get them into a shape that’s appetizing to eat.
When the bars are formed, melt your chocolate on the stovetop or in the microwave and either dip your bars into the chocolate (can be a bit messy), or brush the chocolate on. Then stick them back into the fridge for about 30 minutes (or the freezer for about 15).
Macros (per 1/4 recipe)
5 thoughts on “Pumpkin Spice Protein Bar Recipe”
This looks amazing, but could you please be more specific about the chocolate bar, like size or weight in ounces? Thank you!
I used 1/3 of a Green & Black 85% cacao chocolate bar – so that’s about 33g. You really can adjust the amount of chocolate to your taste buds though 🙂
Hi Krista – I don’t see any actual pumpkin in the recipe… Is that a mistake or is it just the pumpkin pie spice?
It needs pumpkin to make it work. I used 3/4 cup of pumpkin puree, same as the muffin mix, however I needed to add more flour to make it stiffer.
Hi there, how much pumpkin did you add?
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