Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla whey or plant-based protein powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides. This makes it much easier to lift the bars out once they are finished cooling. Lightly spray the parchment with non-stick cooking spray for extra security.
- In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Use a whisk or a hand mixer to blend everything until the mixture is smooth and completely combined. Ensure there are no large clumps of nut butter remaining.
- In a separate medium bowl, whisk together the oat flour, protein powder, pumpkin pie spice, baking powder, and salt. Gradually add the dry ingredients into the wet mixture. Use a spatula to fold the batter together until just combined. Be careful not to overmix, as this can make the bars tough. If you are using chocolate chips, fold them in now.
- Pour the batter into your prepared baking pan and spread it evenly with a spatula. Smooth out the top so the bars bake at a uniform thickness. Place the pan in the center rack of the oven and bake for 22 to 25 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part, but cooling is essential for the bars to set properly. Once cool, use the parchment paper handles to lift the block out of the pan. Slice into 12 even bars using a sharp knife. Store them in an airtight container in the refrigerator.
- Cook Time: 35 minutes