Vegan Pumpkin Protein Bars
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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
Be sure to check out the full collection of pumpkin recipes and all my snack bar recipes here on EBF.
Pumpkin Protein Bars (Vegan + Gluten Free)
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Maple syrup: Feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yum! These would be a perfect midday snack!
I made these bars and cooked them for 40min. and they are still not cooked. Still very soft toothpick still comes out with soft mixture. Anyone else have this problem?
Oh no! Did you end up cooking them longer, Jeannie? Did you use canned pumpkin?
I had the exact same problem–I baked it for at least 30 min. and it never set up. It’s an awful lot of wet ingredients compared to the dry; is it missing flour to give it substance? The protein powder didn’t do it for me.
Just made these today for meal prep – they are DELICIOUS! I was far too eager and cut into them when they were still warm and soft… heavenly! Happy snacking all week now 🙂
I’m the same way when I bake something! There’s not much better than a warm baked good.
…. Loved these, even the green ones! 😉
hahahahaha. Loved that story!!
Yummm! These look so delicious, they’ll be perfect for Thanksgiving! Thanks for the recipe!
Indeed! Definitely perfect for Thanksgiving.
These look delicious and so easy!
Just made these. The flavor is good but they were dry. When I cut them, they crumbled. I will still eat them but in crumbled pieces.
Oh no! I’m sorry. I wonder why they turned out dry? My only thought it that some brands of pumpkin have more moisture than others… or maybe your oven cooks hot and they were baked too long. If you try the recipe again maybe add more almond milk or pumpkin to keep them from drying out.
Brittany, have you ever used date paste in any of your bars? I’ve been using dates as my sweetener in chia pudding, and was wondering how the texture might change if you use something a little more solid in lieu of maple syrup.
Haha I would’ve still tried them if they were green! These look Delish 🙂
Made these, love these! So easy and clean ingredients that I always have on hand. I completely omitted the maple syrup as the vanilla protein powder I use is already quite sweet- didn’t miss it at all! I cut mine into 8 big bars to share with my hubby. A perfect snack or breakfast on the go- thank you!
Hi Lynn! Awesome. I’m so glad to know that they turned out without the extra sweetener. I hope you and your hubby enjoy the bars this week. 🙂
Can’t wait to make these this weekend….stay tuned. Haha.
Yay! Let me know how they turn out Michelle!!
Hi. Is there a sub for oats??? Another flour? What about something like arrowroot? Tx so much, cannot wait to try!!
hmmm.. I haven’t tried it without oats. Maybe quinoa flakes would work?
I’m curious to know – has anyone tried this with chocolate protein powder?
Could you freeze these after cooking?
Yes, they freeze well. 🙂
I just made these and they are delicious! I have a friend that wants to try, but isn’t a fan of using protein powder. Do you like a gluten-free flour (coconut, almond, etc.) could substitute well? Thanks!
Hi Caitie. I’m so glad you like the recipe. 🙂 I haven’t tried them with any other flours, but I’m thinking that almond flour or even oat flour would work well. I’m not sure about coconut flour since they’re aren’t any eggs. Let me know if your friend does decide to test out using a flour instead of protein powder. I’d love to know how they turn out.
I made this today and have to admit, I tweaked the recipe in my endless quest to pack a little more nutrition in. I added a handful of walnuts, a handful of unsweetened coconut flakes and omitted the syrup as my protein powder is presweetened. I also used cow’s milk because I was out of almond milk but couldn’t wait to try your recipe! I loved it although I could see where some might also need the syrup. It was also a little spongey in texture, probably because of all my adjustments and honestly I didn’t mind. Maybe a quick toasting right before I hand them over to the fam….
How do you weigh/measure the protein powder?
Just use a standard measuring cup. You’ll need 1 cup.
Hi I just made them and I love them!!now I used Vega Vanilla sport protein and I got 18 bars. I followed your recipe to a T. I was wondering if the nutrition would still be the same if i used Vega protein? Which protein powder did you use?
Thank you for the amazing recipe
Hi Ariel. I’m so glad you like the Pumpkin Protein Bars. I bet the nutrition facts are pretty similar with the Vega Vanilla sport protein, but you could also put all the ingredients into the myfitnesspal nutrition calculator if you’re interested in the specific stats.
Not sure if I clicked post comment, but I was wondering how would sub the rolled oats for steel cut oats processed into flour? Would you still do 1:1?
Hi Jamie. Yeah, I think that should work although I haven’t tried the recipe with steel cut oats. Let me know how they turn out.
Wow! I am excited to try this one! Can you please tell me what plant-based protein powder you use to NOT get green results? My powder leaves me endlessly green results with recipes.
Thanks!
Any plant-based protein powder that doesn’t have sunflower seeds. I like Sunwarrior or the Tone It Up protein powder.
These are delicious! Just made them today. What kind of camera do you use to take pictures of your work? The pictures turned out beautifully!
Thanks-
Hi Sadie! Aww thank you for the sweet comment. I’m so glad that you enjoyed the bars. I use a Canon 7D for my food photography.
What size can of pumpkin do you use?
Hi Lauren. 15 oz can, but you only need 1 cup of the canned pumpkin! 🙂
I made this with orange juice instead of milk—turned out great!
Oh! I love the idea of using orange juice instead of milk! So glad you liked the bars. 🙂
Just made these and they’re soo good my fam loves them! Question: are you supposed to store them in the fridge after baking?
You don’t necessarily have to store them in the fridge but I like to and they will last longer stored in fridge. So glad you are enjoying them!
I love your website and am always looking for gluten free recipes. With this recipe, can I replace the protein powder with something else. I am not a fan of the taste of protein powder. Thanks!
I haven’t ever tested the recipe with something to replace the protein powder. I think using 1 cup of oat flour to replace the protein powder should work, but I haven’t tried it so I’m not sure they will turn out the same. One option would be to try these pumpkin bars instead. You’d need to use oat flour or gluten-free flour instead of the whole wheat pastry flour. 🙂
This may be my new favorite recipe! I just made these and I can’t wait to make it again and play with the recipe more.
I did modify it slightly. I always do. I used whey protein, a mix of fresh baked and pureed 3/4 cup pie pumpkin and 1/4 sweet dumpling squash. Molasses (equal amount) instead of syrup and a splash of maple extract.
I wanted to see how it would cook as a mug cake so i popped a little batter in a mug and microwaved it. So good, but it did flatten a bit.
I can hardly wait to try this as a waffle batter! I bet it will make some lovely crisp, fluffy waffles.
Thanks so much for taking the time to leave a comment and star rating, Megan. I so appreciate it and I love how much you experimented with the recipe. I can’t wait to hear how the batter works as waffles. You’ll have to let me know when you try that.
If you only have unflavored protein powder, do you think adding some vanilla extract would work as a substitute?
Hi Caitlin. I think adding vanilla is a great idea. You might also want to add a little more maple syrup (maybe 1-2 Tablespoons more) because most vanilla protein are sweetened.
could you make these as muffins?
I’m pretty sure that they will work as muffins, I’m just not sure how you should adjust the baking time because I haven’t tired them as muffins (yet). Let me know how they turn out if you decide to try it.
For those of us who don’t like chocolate or maple syrup, how might we use banana as a substitute?
Hi Sarah! I haven’t tried using banana to sweeten these protein bars. The chocolate can easily be left out as it’s not necessary for the recipe, just an add-in. Maybe try raisins instead. If you don’t like maple syrup you can easily sub it for another liquid sweetener like honey or agave. You could certainly try replacing the 1/4 cup of maple syrup with 1/4 cup of mashed banana, but it definitely won’t be as sweet and I’m not sure how it will affect the texture of the bars. Let me know if you decide to experiment.
Made this tonight after doing a google search for protein powder pumpkin bread. I had whey protein powder and white sugar on hand so I used those and it was still very very good. I had to bake it for closer to 40 minutes. I would describe the texture as very dense bread, and is perfect for on-the-go breakfast this week. thanks for posting your recipe, its a keeper!
I’m so glad that you found and tried this recipe. And happy to hear that it turned out well for you with the whey protein powder and white sugar. Thank you so much for coming back to leave a comment and star rating, Waverly. It means the world to me. <3
Hi! What would you recommend as a sub for oats? Sadly I need to eliminate grains from my diet and this looks amazing!
Hey Mary! I haven’t tried this recipe with anything except oats, but you could probably swap the oats out for AP or AP gluten-free flour.
Hey Mary! I haven’t tried making this recipe with anything other than oats, but it will probably work just fine to swap the oats for AP flour or AP gluten-free flour. I’m just not sure how they’ll turn out since I haven’t tried it yet. Another option would be to make these other pumpkin bars of mine. They don’t have oats in them. Definitely let me know if you end up making them with the flour instead of oats and how they turn out! 🙂
I love this recipe! I have a question about nutritional value. How many grams or ounces does one protein bar have? I want to measure it exactly so I consume exactly 56 calories and the recipe doesnt say how big one bar is.
Vegan pumpkin protein bars with pumpkin flavor, a hint of sweetness and a good protein to carb ratio — perfect for before or after a workout. Or as a grab-and-go breakfast bar.
I made this today and I think a bit more spice would be better, you could then taste more spice flavor
Thanks for the feedback, Colleen. You can definitely adjust the spices and seasonings based on your personal preference.
Great recipe! Made them for my daughter and I. I traded out some of the protein powder for a small amount of coconut flour and added a little extra almond milk. I will definitely make these again!!
So glad you enjoyed these bars, Melanie! And good to know that using some coconut flour worked as a sub for some of the protein powder.
Delicious! I made these for hubby’s food prep, but they are so good he’ll have to share. Mine were a little “wet” so I just added another scoop of protein powder and viola! Thanks for a great recipe.
Woo!! So glad these bars turned out for you. Thanks for the review, I really appreciate it. 🙂
Made these as part of my week’s meal prep. They’re super easy, tasty, and healthy. I’ve been eating them topped with strawberry chia jam and a drizzle of peanut butter. Great snack!
So pumped you loved these bars!! Thanks for the review, I so appreciate it!
Delish!!! I’ll be making these again. I haven’t had much luck with adding protein powder to bars. But these were by far the best.
Woo! So glad this protein bars were a hit, Heather! Thanks for the review 🙂
Hello! How many squares are these cut into or how much does 1 serving weigh to get the macros you’ve listed?
Thank you! I’m very excited to try these!
The nutritional info is based on 16 bars.
Really weird texture. I am very disappointed!!
Ahh bummer!! So sorry to hear that, Ashley. What was the texture like? Did you change anything about the recipe?
Hi Brittany, I have chocolate protein powder on hand- do you think the flavor will still be good if I use chocolate instead of vanilla? Thank you!
I was super excited to see this recipe pop up! I was a little nervous about using 1 cup of protein powder, so I dialed it back to 3/4 cup. The aftertaste was still a little too protein-y for me, so I am making them again with 1/2 protein powder and I added a little extra oats. Overall, great recipe! They come together super quick and they’re a great snack!
So glad you enjoyed this recipe, Jackie! And happy to hear they turned out for you. 🙂 The taste definitely depends on the type of protein powder you use.
Hi, I watched the video and completed the recipe but my batter was much drier than what appeared on the video. I added a bit more pumpkin puree and milk but it still wasn’t as close as yours was for liquid. I’m still baking and it already took 5 minutes more than usual. Are you sure the measurements are accurate?
Thanks Joy
Yes! I’ve made this recipe many many times. 🙂 Some protein soak up more liquid than others, so maybe that’s the case? What protein powder did you use? Did you change anything else about the recipe?
Loved this recipe! Someone mentioned different protein powders soak up liquid differently and boy did that make a difference in my preference! I personally love using teras whey protein powder. It makes for a very liquidy batter and bakes to be more puffy & cake like!
Hey! The nutritional info at the beginning of the recipe and at the end are different. Just curious which is correct? 60 cal, 4 sugar, 5 protein OR 77 cal, 4 sugar, 11 protein? Excited to make these this weekend!!
Sorry, Mattie!! Thanks for catching that. I updated the recipe with a different protein powder so I think that’s where the change came from. I just updated everything so it should be accurate. 🙂
I made these last week and liked them so much I decided to make them again this week. Super easy. They definitely have a protein taste but I eat protein bars/shakes regularly so this did not bother me. I used Nuzest vanilla protein. Thanks for the recipe!
Yay!! So pumped to hear these pumpkin protein bars were a hit, Katie. Thanks so much for the review. It means so much to me!
Pumpkin bar recipe calls for “1 can” or homemade pumpkin purée. Would be helpful to say 16 oz or 32 oz can.
Hey Suzanne, the recipe calls for 1 cup of pumpkin puree, not 1 can.
I used chocolate aloha protein powder and added crushed pecans. They are out of this world good. Skipped the chips.
Woo!! Happy to hear these protein bars were a hit, Sarah. Thanks for trying them out and coming back to leave a review and star rating. I really appreciate it!
I make a double batch of these bars almost every other day…so good and the Macros are perfect for a balanced snack without the guilt!! Thank you for the recipe 🙂
Yay! I’m so glad you’re loving these bars, Kristin! Thank you so much for sharing your review, it means so much to me.
Just made these and they are perfect post-workout snack!! Can I just ask how you recommend consuming once frozen? Heat up? Eat cold once thawed ? Thanks!!
Hi, Alex. Let them thaw in the fridge and eat them cold. Then you can either eat it cold or pop it in the toaster oven for a few minutes to warm it back up. You can also use a microwave or regular oven. I’m so glad you’re enjoying them!
Turned out pretty well! Mine don’t look like yours really, they sort of fell as they cooled and they have a more wet texture than expected. Maybe I didn’t bake them long enough, though I did the full time. Definitely tasted protein-y, I used Orgain vanilla protein powder. Still super yummy!!! (Next time I’m going to add nuts and more chocolate!)
I am so happy that these pumpkin bars were a hit, Ciara. It could have been the protein powder that made them a bit more when, different protein powders soak up more liquid than others so that could have been why yours turned out with a little more of a wet texture. Thank you for your review + star rating, I so appreciate you being here!
These came out great! I can see these as a grab and go breakfast, or to satisfy a sweet craving in the evening. Love this recipe. Will make again!!!
Yay! I am so happy to hear that you enjoyed this recipe, Jennifer, and that you will be making them again! Thank you for your review + star rating, I really appreciate it.
I have these in the oven right now, very excited for the end result. I think this recipe is really great and i want to try and swap out the pumpkin puree for other things so i can have seasonal protein bars all year long. What might be some good winter spring and summer swap outs that could work in this recipe??
Hi Alannah – I have several different protein bar recipes on my website.
Peanut Butter Protein Bars
Easy Protein Bars
Peanut Butter Chocolate Protein Bars
Oatmeal Raisin Protein Bars
Enjoy!
I don’t know what kind of consistency these were supposed to have but the finished product was mushy and not bar-like at all. A toothpick came out clean so I assumed they were done but these aren’t appetizing at all.
Hi Lliana – I am so sorry to hear that this recipe didn’t turn out the way you had hoped. Did you happen to change anything about the recipe?
Currently turning the Oven up to 400 in hope that I will get an edible result out this goo at some point today. I used muscle milk vanilla protein powder.
Hi Kayla – I am so sorry to hear this recipe wasn’t working out for you. Did you ever get it to bake through? Did you change anything about the recipe?
I made these today! Thank you! I had Quest protein powder on hand so that is what I used. Mine baked in a 9×9 pan in the time listed. I can’t do chocolate of any kind so I used pecans! Delicious! I have had a long struggle getting used to a gf lifestyle for medical reasons. This is the first pumpkin recipe to turn out for me. So thank you 😊
Aw yay! This means so much, Trinity. I am so glad that you are able to enjoy this recipe, I have lots of other DF recipes on my site that I hope you will be able to try and enjoy! Thank you for your review & star rating, it means so much!
What brand of vanilla protein powder did you use in your Pumpkin Protein Bars (Vegan + Gluten Free) Thanks!
Hi Sherry – I love to use Nuzest, but I have a whole post reviewing my favorite protein powers, here! Enjoy!
I’m stumped as to why these didn’t come out hard like bars. I cooked them for probably four times the length stated and still mushy.
Hi Sheena – I am so sorry these did not turn out the way you had hoped. What was the consistency of the batter before putting it into the pan? Did you change anything about the recipe? Let me know!
The first time I did it exactly the same and did have to triple the cook time. However, the next time I did a larger pan and it only took the 20 minutes.When you freeze them how does it work to thaw them? Do you freeze it as a batch or individually? Thanks!
Thanks so much for the feedback, Amy! I always recommend freezing them individually for easier thawing/consuming! Hope that helps. Enjoy!
These are insane! They are so popular in my house that I double the recipe, bake them in a 9×13 pan, and add 10 minutes to the baking time. Easy, quick, nutritious, and absolutely delicious!
YUM! These are so good, Tracy. I am so glad you gave them a try and are loving them. Thank you for sharing your review & star rating, it means so much to me!
These turned out so good! I’ve been searching for a lower calorie sweet treat recipe. I had never baked with protein powder so I wasn’t sure about that but it gave them a nice vanilla flavor. Simple, easy recipe I will definitely be making again 🤗
Amazing! I am so excited to hear that you are loving these, Molly. Thank you for your review + star rating, I really appreciate it!
I made these today with the intention of freezing and bringing them to share with family next week – I ate 3 immediately and froze the rest in sets of 2 bars for an easy grab breakfast. I will perhaps make another batch to share, but so so good! I mixed the chocolate chips in and put fall sprinkles on the top. Other than that followed instructions exactly and they came out perfect!
WOO! This makes me so happy to hear, Allyssa. I am so glad you gave these a try and they turned out amazing of you. Thank you for sharing your review + star rating, it means so much to me!
Hi I made these yesterday and the finished batter did not look like the consistency of yours in the video. Mine was much thicker and didn’t pour out like yours. I am trying again today and same consistency as yesterday. do you think i should add a little more pumpkin or milk?
The taste is delicious I’m just not getting the right consistency.
Hi Teresa – What type of milk did you use? Have you changed anything about the recipe?
LOVE these! Great fluffy texture and appreciate a protein bar recipe without the fat of nut butter.
WOO! So glad you are loving this recipe, Alina. Thank you for your review + star rating, it means so much to me!
These were interesting for me. Mine also had a really thick, dense consistence of batter. I will say, I realized that I didn’t have pumpkin puree after I had started making it, so I subbed with 1 cup of butternut squash puree. Maybe it made a difference in the consistency. They are good, but for me, they have an aftertaste because of the protein power. Again, perhaps a different brand of protein powder would make a difference.
Hi Heather – Glad these worked with butternut squash puree. I definitely could be your brand of Protein powder. I would recommend, Nuzest, it is one of my favorites and there is no aftertaste!
So delicous! We used Truvani Pumpkin Spice Protein Powder – perfect fit. Love love love!!
Oh amazing! This sounds delicious! I am so glad you are loving this recipe and it turned out great for you, Renee. Thanks for coming back and sharing your review + star rating, I really appreciate it!
Brittany,
I wonder about the post Nutritional Information. I am looking for a bar that has at least 6 grams of Protein and I was excited to find this recipe. Because I have looked at tons of Protein Protein bar recipes, your recipe caught my attention so checked out the ingredients (using: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076) and found, (according to “Very Well Fit”), the following Nutrional information which shows each bar to have only 3.7 grams of Protein, not 7 grams. Can you assure me that the Protein content of 7 grams is correct. Thank you so much! I am impressed with your website and recipes, and I will check them out.
Very Well Fit Nutritional Information:
Fat: 4.2
Carbs: 16.4 gr
Protein: 3.7 gr
Hi Althea. The about of protein will depend on the type of protein powder you use, each protein powder contains a different amount of protein. Hope that helps!
Thank you Brittany! Of course! That explains it!
I made these with half vanilla and half chocolate protein powder. I also put more dark chocolate chips on top as I was making these for an afternoon snack to satisfy both my sweet tooth and my protein craving. I love them. Pop one out of the freezer in the afternoon and it is thawed before you know it. My new favorite afternoon snack.