These pumpkin protein bars are vegan, gluten-free and oil-free. They’re perfect for munching on before or after your workout or as a grab-and-go breakfast. Each bar has less than 60 calories, 5 grams of protein and only 4 grams of sugar!
I have another pumpkin recipe for ya (shocker, I know!). With oats and protein powder as the base, these bars are gluten-free and vegan as long as you use vegan protein powder. They’re also oil-free and low in sugar! The entire batch is sweetened with just 1/4 cup of maple syrup and a few dairy-free dark chocolate chips on top, because chocolate makes everything better, am I right?!
These bars have the perfect amount of pumpkin pie flavor and a good protein to carb ratio — perfect for munching on before or after your workout or as a grab-and-go breakfast bar. I hope you love these bars as much as I do. Seriously, they are so good!
PUMPKIN PROTEIN BARS VIDEO:
Ingredients + Substitutions:
rolled or quick oats – oats are naturally gluten-free but are often cross-contaminated during processing. If you need these bars to be gluten-free, make sure you look for oats that say “gluten-free” on the package!
vanilla protein powder – You can use your favorite protein powder, but if you want to keep these bars vegan, make sure you use vegan protein powder. If you’re not a protein powder fan, I recommend making these healthy pumpkin bars instead.
baking powder + baking soda
pumpkin pie spice – use store-bought pumpkin pie spice or make your own.
maple syrup – feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
pumpkin puree – either canned pumpkin or homemade pumpkin puree works. If you’re using store-bought, make sure you pick up canned pumpkin and not pumpkin pie filling.
unsweetened vanillaalmond milk – I like to use unsweetened so I can control the amount of sweetness I add to the recipe. If you don’t have almond milk, feel free to use your favorite milk instead.
Start by mixing together your dry ingredients: oats, protein powder, pumpkin pie spice, baking soda, baking powder and salt.
In a separate large bowl, mix together your wet ingredients: maple syrup, pumpkin puree, and unsweetened almond milk.
Stir the dry ingredients into the wet until just combined.
Pour the batter evenly into a prepared dish with parchment paper or oil and sprinkle a few dark chocolate chips on top. Bake in a preheated oven and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely before attempting to remove from the dish. Once cooled, cut and enjoy!
Storing Pumpkin Protein Bars
After letting your bars cool completely, store in an airtight container in the refrigerator for up to one week. They can be stored at room temp for up to three days, but they do keep best if stored in the fridge. You can also store them in the freezer for up to three months!
If you make these pumpkin protein bars be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!
Pumpkin Protein Bars (Vegan + Gluten Free)
4 from 14 votes
These pumpkin protein bars are vegan, gluten-free and oil-free. They're perfect for munching on before or after your workout or as a grab-and-go breakfast. Each bar has less than 60 calories, 5 grams of protein and only 4 grams of sugar!
½cupunsweetened vanilla almond milk, or other non-dairy milk
1-2Tablespoonsdairy-free chocolate chips
Preheat oven to 350°F. Spray a 8x8 baking dish with non-stick spray or line with parchment paper.
Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
Gently stir the dry mixture into the wet ingredients and stir until well combined.
Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean.