I am feeling a bit under the weather today and decided to skip my scheduled yoga session this morning in favor of additional sleep. Depending on how long I take to get this post up, I might be able to sneak in a quick 20 minute yoga stretch session before Matthew wakes from his nap. We have exciting plans to visit the library before supper time. Can’t wait!
I got the inspiration for this recipe from Tosca Reno’s blog. She posted a dessert recipe last week for Pumpkin Oatmeal Squares and I immediately knew that I could make a few swaps to turn this recipe into a gluten-free protein bar that could be enjoyed on a daily basis.
I had no idea what to expect when I put the bars in the oven.
The resulting bars are incredible!
The texture and taste are just like pumpkin pie filling.
Allan and I cannot keep our hands off of these bars… Actually it’s just me that can’t stop eating them. There may not be any left when Allan gets home tonight. You snooze, you loose.
Pumpkin Pie Protein Bars inspired by Tosca Reno
A quick grab and go gluten-free bar that tastes just like pumpkin pie filling, but with a protein punch.
Makes 18 protein bars.
2 cups unsweetened pumpkin puree
1 cup rolled oats, gluten free
1/4 cup apple juice
1 cup nut or seed butter (I used sunflower seed butter)
1 cup applesauce
1/4 cup maple syrup
2 eggs and 3 egg whites
2/3 cup protein powder
2 tbsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp sea salt
1/4 cup dark chocolate chips, optional
Preheat oven to 350º. Grease or line a 9×13 pan.
In a food processor or blender process pumpkin, apple juice, oats, and applesauce until smooth.
Add maple syrup, eggs, protein powder, vanilla, cinnamon, pumpkin pie spice and sea salt. Process until combined.
Pour batter into prepared pan. If using, sprinkle chocolate chips on top of the bars.
Bake 40-45 minutes until cooked through and set.
Store bars in the fridge.
These look so gosh darn moist and yummy. I love that all I need are ingredients I already have on hand. I’m going to get some pumpkin puree today.
oh do you think I can use flax as a binder? or tofu….
In place of the eggs? I imagine you could sub 4 flax eggs or silken tofu. I imagine it will change the texture, though. Fif that reason I would suggest using silken tofu over flax. Let me know how it turns out!
I added flax straight into the mixture. I didn’t even make a flax egg and it turned out greaaat! So yum! Perfect pumpkin pie consistency. I had to stop my son from demolishing them. Shhh. don’t tell him where I hid the last few. (Hint: between the brussel sprouts and broccoli)
How many servings does this lovely recipe make? 🙂
The recipe makes one 9×13 pan. I cut mine into 18 bars (6×3), because I was planning to have them in addition to another protein source (hardboiled egg or yogurt) as a mid-afternoon snack. Depending on how you plan to eat them, i.e. snack, breakfast, alone, with something else, etc. you will want to adjust your serving size accordingly. I hope that helps!
What type of protein powder did you use. The only gluten free protein powder I have is organic/vegan no sugar I hope it turns out awesome. My salespeople will go NUTS over these.
I use Garden of Life – Beyond Organic Raw Protein.
I substituted 1c. pumpkin and took out the applesauce as I tried the recipe first as is and there was definitely a lack of pumpkin taste. much better that way – otherwise all I tasted was the nut butter…
Thanks for stopping by to let me know about the substitution that you made. I love hearing about changes that readers make to recipes! Did you feel that the protein bars were sweet enough without the applesauce or did you add additional sweetener?
In fact I used sugar free maple syrup and about 1/8 c stevia (could have used less I think) my fellow gym rats loved them…and I think rather than chips this time (making them tomorrow) I will melt dark chocolate and drizzle it over the top after they cool. Keeps the integrity of the original but lowers sugar and calories!! Substituting the pumpkin for the applesauce also helped lower the carb to protein ratio and increased the fiber!
Thanks for sharing your changes. I thought about topping the bars with melted chocolate as frosting, but never went through with it.