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.
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.
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.
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.
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.
How do you weigh/measure the protein powder?
Just use a standard measuring cup. You’ll need 1 cup.
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….
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.
Could you freeze these after cooking?
Yes, they freeze well. 🙂
I’m curious to know – has anyone tried this with chocolate protein powder?
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?