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 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!