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Pumpkin Protein Bars

Pumpkin protein bars – and they’re gluten free. Sweetness. These bars are a great thing to make on the weekend, like today, so you set yourself up well for the week. Healthy eating leads to feeling great. Trust me.
Okay, time to get these bars on the go.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Baking
Cuisine: American
Servings: 20 bars
Author: Ali

Ingredients

  • 1/2 a cup of wheat free oats
  • 1/2 a tablespoon of nutmeg cinnamon and all spice
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of sea salt
  • 1 cup of pure pumpkin puree
  • 1/2 a cup of plain greek yogurt
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 1/2 cup of dark chocolate chips

Instructions

  • First, get out your appliances.
  • Set the oven to 350 degrees.
  • Next up, use the food processor to turn the wheat free oats into wheat free oat flour - just keep pulsing until it's a find powder.
  • In one bowl mix all the dry (the first 7 ingredients).
  • Then, in another mix all the wet (the next 4) and set the chocolate chips aside.
  • In the mixer, blend all the wet ingredients.
  • Slowly add in the dry and mix well.
  • Then, in a parchment paper lined 8x8 pan, press in the pumpkin protein batter. Press evenly into all the corners.
  • Bake at 350 degrees for 25 minutes.
  • Once the bars are cooked, make the chocolate top In a microwaveable safe bowl - add the chocolate chips and melt them on 1/2 power in the microwave.
  • Pour over the pumpkin protein bars.
  • Let them cool in the fridge for an hour.
  • Take the bars out and cut - then eat.