TEXTURE AND TASTE:
INGREDIENTS:
- Gluten Free rolled or quick Oats
- Protein Powder plant-based Plain or Vanilla – I used a pea protein. Or Hemp seeds.
- Coconut Palm Sugar and Maple Syrup
- Pumpkin Pie Spice and Cinnamon
- Plant-Based unsweetened Milk – I used Oat Milk
- Pumpkin Puree canned
- Fresh or jarred pureed Ginger
- Optional Almonds, or nuts/seeds of choice
- Optional Chocolate Chips Dairy Free & Gluten Free – I used Enjoy Life Dark
DIET:
If you are on my Weight Management Program the portion to enjoy is 1 bar for a 250 calorie protein, carbohydrate and fat filled snack.
THIS RECIPE IS FRIENDLY FOR:
NUTRIMENT HEALTH AND FITNESS WEBSITE WAS CREATED TO:
- Book online Virtual Nutrition Appointments. In office only Appointments for Live Blood Cell Analysis.
- Recipes are created daily, helping meal planning for current clients. For new individuals looking to support their health and digestion.
- The Recipes avoid most allergies, Plant-Based, Gluten and Dairy Free.
Pumpkin Spice Protein Bar – Plant-Based GF
Welcoming the first day of Fall. All of the Pumpkins are starting to come out. Cinnamon and Pumpkin Pie Spices inspired me to create this protein filled meal bar. Beautifully paired with my hot cup of tea!
Easy to grab and go snack idea. Created to avoid the expensive protein bars, that are filled with a long list of unpronounceable ingredients.
Takes only 30 minutes to make. Super easy! This recipe makes 8 large protein bars.
Texture is soft bite into the bar, bits of crunchy almonds, and chocolate chips. The Cinnamon and Pumpkin Spices give this bar a taste of those Thanksgiving pumpkin pie thoughts.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, celiac friendly and weight management friendly.
- Blender or Food Processor
- 8 x 8 baking pan – lightly oil up the bottom and sides. I used olive oil.
- Large Mixing Bowl
- Small Mixing bowl
- Spatula, Whisk
- cup, 1/4 cup, 1/2 cup, 1/2 tsp, tsp, tbsp
Dry Ingredients
- 1 1/2 cups Gluten free oats
- 1/2 cup Protein powder Plant-based plain or vanilla. Optional is to use hemp heart seeds (I used a pea protein powder plain)
- 1 1/2 tsp Baking Powder – aluminum free
- 1/2 tsp Himalayan or Sea Salt ground
- 1/2 tsp Cinnamon
Wet Ingredients
- 1 tsp Pumpkin Pie Spice
- 1/4 cup Coconut Palm Sugar
- 1/4 cup Maple Syrup
- 1 tsp Ginger fresh or jarred puree
- 1/2 cup Plant-Based milk unsweetened. I used Oat milk
- 1/2 cup Pumpkin puree canned
- 1 tsp Vanilla extract
Fold in before baking
- 1/4 cup Almonds or nuts/seeds of choice
- 1/4 cup Dairy free Chocolate Chips. I used Enjoy Life Dark
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Blend or food process the oat flakes by pulsing a few times to break them up.
-
Preheat the oven 350°F
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In the large bowl add all the dry ingredients, whisk well to combine.
In the small bowl add in all the wet ingredients, whisk well to combine.
Add the Wet ingredients to the dry ingredients and stir until well blended. No need to over stir.
Fold in the nuts/seeds and chocolate chips.
Pour into greased square baking pan. Smooth out the top.
Bake for 25 minutes.
-
Allow to cool in the pan for 5 minutes.
Run a knife around the edges of the pan. Gently turn the pan over, and pop out the pumpkin spice protein bars onto a flat surface. Allow to cool for 30 minutes.
Once cooled cut into 8 equal pieces.
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Store on the counter in individual zip lock bags over night, or in the fridge. Can be frozen for up to 2 months