Vegan Pumpkin Protein Bars
Published Sep 10, 2021, Updated Sep 15, 2023
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These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!
I have another pumpkin recipe for ya (shocker, I know!). Today we’re making pumpkin protein bars!
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 some 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 them as much as I do. Seriously, they are so good!
PUMPKIN PROTEIN BARS VIDEO
Here’s What You Need
- 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! I like to use Bob’s Red Mill Gluten Free Whole Grain Rolled Oats.
- 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. My go-to brand is Nuzest (use the code eatingbirdfood for 15% off your order). If you’re not a protein powder fan, I recommend making these healthy pumpkin bars instead.
- baking powder + baking soda – to help these bars rise.
- salt – to bring all of the flavors together!
- pumpkin pie spice – use store-bought or make homemade pumpkin pie spice.
- maple syrup – for just a touch of sweetness! 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. Pumpkin pie mix has added sugar!
- unsweetened vanilla almond milk – I like to use unsweetened almond milk 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.
- chocolate chips – I like dark chocolate chips, but any type of chocolate chip works. For a low-sugar version, use Lily’s stevia-sweetened chocolate chips (semi-sweet or dark chocolate). For a vegan version, use Enjoy Life’s dairy-free chocolate chips.
How to Make Vegan Pumpkin Protein Bars
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 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 them 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!
More Pumpkin Recipes
- Pumpkin Baked Oatmeal
- Baked Pumpkin Oatmeal Cups
- Pumpkin Brownies
- No Bake Pumpkin Pie Bars
- Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Cookies
- Pumpkin Coffee Cake
- Pumpkin Oatmeal Bars
Popular Protein-Packed Recipes
- Protein Balls
- Protein Cookie Dough
- Protein Oatmeal
- Double Chocolate Protein Muffins
- Oatmeal Raisin Protein Cookies
Pumpkin Protein Bars (Vegan + Gluten Free)
- 1 cup old fashioned rolled oats, or quick oats
- 1 cup vanilla protein powder, vegan if needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- ¼ cup maple syrup
- 1 cup canned pumpkin or homemade pumpkin puree
- ½ cup almond milk, or other non-dairy milk
- 1-2 Tablespoons dairy-free chocolate chips
- Preheat oven to 350°F. Spray a 8×8 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 add the dry mixture into the wet ingredients and mix 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. Let bars cool, cut into 16 bars and enjoy.
- Store bars in the refrigerator for up to one week or freezer for up to three months.
- Maple syrup: Feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
Nutrition information is automatically calculated, so should only be used as an approximation.