Pumpkin Pie Power Bars
¾ cup quick cooking or rolled oats
1 ¼ cup pumpkin puree (not pie filling)
1 cup lightly packed all-natural, sweetened vanilla whey protein powder
½ cup dark (cooking) molasses, pure maple syrup or honey
½ cup plain non-fat greek yogurt
2 large eggs
1 tbsp. pumpkin pie spice
2 tsp vanilla extract
1 tsp baking powder
¼ tsp fine sea salt
Dark chocolate bar coating or greek yogurt bar coating (optional)
- Line an 8inch square baking pan with foil or parchment paper and spray with non-stick cooking spray
- Preheat oven to 350F
- Process the oats in a food processor until they resemble fine powder
- Add all of the remaining ingredients (except bar coating) and process until completely blended
- Spread the batter evenly in the prepared pan
- Bake in the preheated oven for 25 to 28 minutes or until the edges are beginning to brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. Spread or drizzle the mixture with the bar coating, if using; refrigerate for 30 minutes
- Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 10 bars. Store in the fridge or freezer
Bar Keeping
Tightly wrap the bars individually in plastic wrap
Refrigerate 1 week
Freezer 3 months in airtight container; thaw 1 hour
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