The following bar is a modified version of my Chocolate-Banana Protein Muffins. I decided that I wanted to try to make a sweet potato or pumpkin pie version of this recipe to change things up a bit. I did not have an extra sweet potato laying around, so I decided to use pumpkin instead. These are very sweet and pack a protein punch - they taste like you are cheating, when you're not! I decided against making another batch of muffins and opted to make traditional looking "bars" instead.
Pumpkin Pie Protein Bars
2/3 cup rolled oats, divided
2 tbsp ground flaxseed
4 scoops vanilla protein powder
3 tbsp organic zero
1 tbsp cinnamon
1 tsp pumpkin pie seasoning
¾ cup canned pumpkin
¼ cup organic unsweetened apple butter (just apples)
¼ cup unsweetened vanilla almond milk
3 tbsp dried cranberries, unsweetened
Preheat oven to 350˚ F. Mist a 9 x 9 baking pan with olive oil.
Place 1/3 cup rolled oats in a food processor or magic bullet and pulse to create oat flour.
In a large bowl, combine dry ingredients – oat flour, remaining 1/3 c rolled oats, flaxseed, protein powder, organic zero, cinnamon, and pumpkin pie spice. Set aside.
In a medium bowl, combine wet ingredients – pumpkin, apple butter, and almond milk.
Add wet ingredients to dry ingredient and mix until combined. Gently stir in the cranberries.
Place batter into prepared dish and bake for 15 minutes. Do not over bake. Makes 4 protein bars.
Mixture will set up as it cools. Store in an airtight container in the fridge.
Nutrition Information for ¼ of recipe: Calories 282; Fat 5; Carbohydrate 41, Fiber 6, Sugar 12; Protein 26.
For Cooler 2, each bar is 1 Complex Carb and 1 Protein.