Healthy Pumpkin Protein Bars (No-Bake)
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These protein pumpkin bars combine two of my favorite flavors: pumpkin and chocolate. The perfect snack option for Fall! Packed with nutritious ingredients like oatmeal, flaxseed, and protein powder, this protein bar recipe is sure to become a staple in your seasonal snack rotation.
Move over pumpkin pie…because there’s a new autumn treat in town!
Bars like these are my answer to those busy days when I need a quick snack. They’re easy to whip up and even easier to grab and go. With the added protein punch and a good dose of fiber, they’re sure to keep you satiated and energized throughout your day.
The fusion of pumpkin and chocolate, along with the nutrient rich profile of the other ingredients, makes these pumpkin pie protein bars a win-win. So, if you’re like me and just can’t get enough of pumpkin treats when fall rolls around, then these are a must-try.
The macro breakdown of these bars is 12 grams of protein, 21 grams of fat, and 28 grams of carbs.
Looking for another yummy pumpkin recipe? Try these healthy pumpkin bars next
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Pumpkin Spice Protein Bars:
Ingredient Notes
Pumpkin Puree: Be sure to choose pure pumpkin puree and not pumpkin pie filling which has added sugars and spices.
Peanut Butter: I recommend using all-natural peanut butter (my favorite is Jiff Natural) but any peanut butter will work. You can can also replace with any nut butter such as cashew butter or almond butter.
Avocado Oil: It may sound odd to be using avocado oil in this recipe – but I promise you can’t even taste it! If you prefer, melted coconut oil or melted butter can be used in its place.
Maple Syrup: Opt for pure maple syrup instead of maple-flavored syrups. You can also substitute with honey, agave nectar, or even a sugar-free sweetener such as Lakanto.
Oats: Either old0-fashioned oats or quick oats will work. Avoid steel cut oats.
Pro Tip: To make oat flour, simply add the 1/2 cup of oatmeal to a food processor and pulse until it reaches a fine, flour-like consistency. Use this freshly made oat flour in place of the oatmeal for a smoother texture in your protein pumpkin bars.
Pumpkin Pie Spice: Pumpkin Pie Spice and pumpkin spice can be used interchangeably so either one is fine.
Related: Pumpkin Spice vs. Pumpkin Pie Spice
Chocolate Chips: The melted chocolate chip topping is optional but so oh so yummy! I love using dark chocolate chips. You can also use white chocolate chips (yum) or Lily’s Chocolate Chips for a sugar free version.
Vanilla Protein Powder: My favorite protein powder is Clean Simple Eats or Kos for a plant-based protein.
How to make Protein Pumpkin Bars: Step by Step
Step 1: Combine the pumpkin puree, nut butter, avocado oil, pumpkin pie spice, cinnamon, salt, vanilla, maple syrup, oatmeal, ground flaxseed, and protein powder in a large mixing bowl and stir until combined.
Step 2: Line a loaf pan with parchment paper and spread the pumpkin base into the pan. Press the contents down evenly into the pan. Place into the fridge to chill while you prepare the chocolate topping.
Step 3: Add the chocolate chips to a small bowl and microwave in 30 second increments, stirring in between, until chocolate is melted. Once melted, pour over the pumpkin base and spread evenly.
Step 4: Place into the freezer to set, about 15 minutes. Remove from the freezer and remove protein bars from the pan by lifting the parchment paper. Cut into about 7 bars and enjoy!
Recipe Tips and Tricks
When cutting the chilled bars, using a knife that has been warmed with boiling water and dried off, can help in getting smoother, cleaner slices.
When pressing the mixture into the loaf pan, use a piece of parchment or wax paper to press down. This ensures an even layer without the mixture sticking to your fingers
When melting chocolate in the microwave, be sure to give it a good stir every 30 seconds. Even though chocolate might look like it’s holding its shape, it could be melted—so mixing helps it melt evenly without burning or getting clumpy.
How To Store
Store your pumpkin bars in an airtight container, separating layers with parchment paper, and refrigerate for about 4-5 days.
If you want longer storage, individually wrap them and freeze, where they’ll last up to 3 months.
Thaw in the fridge or at room temperature before enjoying.
Avoid storing in direct sunlight or heat to prevent the chocolate from melting.
Recipe Variations
Chocolate Swirl Pumpkin Bars: Instead of a solid chocolate layer on top, swirl the melted chocolate into the pumpkin mixture for a marbled effect.
Nut-Free Bars: Replace the nut butter with sunflower seed butter or tahini for those with nut allergies.
High-Fiber Boost: Incorporate chia seeds or additional flaxseed into the mixture for an extra fiber kick.
Fruit-Infused Bars: Add dried fruits like cranberries, raisins, or chopped dates for a touch of natural sweetness and texture.
Vegan Pumpkin Protein Bars: Ensure the protein powder and chocolate chips are vegan-friendly. You could also substitute maple syrup with agave nectar.
Frequently Asked Question’s
Yes, you can! Just roast, steam, or boil your pumpkin until it’s soft, then blend it into a homemade pumpkin puree. Ensure it’s well-drained to avoid adding extra moisture.
Absolutely! The bars will still be delicious without it. Consider adding some chocolate chips or cacao nibs into the mixture for a touch of chocolate flavor.
Different protein powders and pumpkin purees can vary in moisture content. If the mixture is too wet, consider adding a bit more oatmeal or protein powder until you achieve the desired consistency.
Yes, ensure that your chocolate chips and protein powder are vegan.
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Protein Pumpkin Bars
Ingredients
- 1/4 cup pumpkin puree
- 1/2 cup peanut butter
- 1 tbsp avocado oil
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1/2 cup oats
- 1/4 cup ground flaxseed
- 1/2 cup vanilla protein powder
- 3/4 cup chocolate chips
Instructions
- Combine the pumpkin puree, nut butter, avocado oil, pumpkin pie spice, cinnamon, salt, vanilla, maple syrup, oats, ground flaxseed, and protein powder in a large bowl and stir until combined.
- Line a loaf pan with parchment paper and spread the pumpkin base into the pan. Press the contents down evenly into the pan. Place into the fridge to chill while you prepare the chocolate topping.
- Add the chocolate chips to a small bowl and microwave in 30 second increments, stirring in between, until chocolate is melted. Once melted, pour over the pumpkin base and spread evenly.
- Place into the freezer to set, about 15 minutes. Remove from the freezer and remove protein bars from the pan by lifting the parchment paper. Cut into about 7 bars and enjoy!
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data