Need an autumnal treat that makes a perfect grab-and-go breakfast or tasty snack? Full of aromatic warmth, these Homemade Pumpkin Protein Bars will be a guaranteed hit.
As much as I love those long, carefree days of summer, the thought of autumn with its cozy sweaters, warm apple pie, and landscapes dressed in red and gold foliage fills me with joy. That, and the return of everything and anything infused with pumpkin pie spice. Candles, soaps, lotions, lattes—you name it, and I’m a sucker for it. Just recently, I spotted pumpkin pie spice-flavored oat milk at my local supermarket and immediately bought four packs. When it comes to those fragrant spices, my greed knows no limits. Nor does my culinary creativity.
Take these pumpkin protein bars, for example. A staple at my house, they often come to my rescue when I’m late for work and don’t have time to sit down to breakfast. They also make an excellent post-workout or evening snack. Made with protein powder and oats, these wholesome bars are an ode to autumn with their delectable aroma of pumpkin pie spice. The addition of pecans gives them a delightful textural touch, and because they’re sweetened with just a hint of maple syrup and Truvia, they won’t leave you with a dreaded sugar rush. I’ve made two batches this past week alone, and once you try them, you’ll understand why.
Change up your pumpkin protein bars
While there are plenty of good, ready-made protein bars out there, nothing beats making a batch yourself. Especially because you get to experiment with flavors and ingredients you love. If pecans aren’t your thing, for example, walnuts, almonds, hazelnuts, or macadamia nuts will work just fine. Have a nut allergy? Try pepitas or sunflower seeds instead.
One of my favorite additions is dark chocolate. You can add in a handful or two of chocolate chips or simply chop up a bar of chocolate yourself. To make these bars even more irresistible, try drizzling them with melted dark chocolate. Personally, I think they’re great with tart dried fruit such as cranberries or goji berries.
How do I store leftovers?
Store your pumpkin protein bars in an airtight container in the fridge for up to 1 week. You can also wrap them in plastic, transfer them to a freezer-safe container, and store them in the freezer for up to 3 months. You can thaw them overnight in the fridge, but they also thaw quickly at room temperature.
Serving suggestions
On busy mornings, I’ll often pair my protein bar with a piece of fruit or a healthy smoothie. This Banana-Cashew-Flaxseed Smoothie is chock-full of fiber and omega-3 fatty acids, but if you need something a little stronger, sip on a frothy Coffee Smoothie instead. If you’re enjoying these bars as an afternoon or evening snack, up the cozy vibes and make yourself a classic Pumpkin Spice Latte or an aromatic Chai Latte.
Ingredients
- 1 1/2 cups pumpkin purée not pumpkin pie filling
- 3/4 cup egg whites about 6 egg whites
- 3 tablespoons pure maple syrup plus more, for drizzling
- 1 teaspoon pure vanilla extract
- 1/4 cup vanilla protein powder
- 1/2 cup Truvia
- 1 tablespoon + 2 teaspoons pumpkin pie spice
- 1 cup quick-cooking oats
- 1/3 cup pecans chopped
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, stir together the pumpkin purée, egg whites, maple syrup, and vanilla extract
- In a medium bowl, stir together the protein powder, Truvia, and pumpkin pie spice.
- Add this to the pumpkin mixture along with the quick-cooking oats. Stir until well combined.
- Pour the batter into the prepared pan and smooth the top out evenly. Sprinkle with chopped pecans and drizzle with maple syrup.
- Bake until the center feels set and pulls away from the sides, about 35-40 minutes.
- Let cool completely at room temperature, slice into bars, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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