160
Calories
2g
FAT
22g
carbs
13g
protein
Ingredients
1 cup rolled or quick oats (certified gluten-free if needed)
1 cup pumpkin spice protein powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon pumpkin pie spice
1/4 cup maple syrup
1 cup canned pumpkin
½ cup unsweetened vanilla almond milk (or other non-dairy milk)
Directions
Serving Size: 6
Preheat oven to 350°F. Spray a 8X8 glass Pyrex 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 stir the dry mixture into the wet ingredients and stir until well combined.
Spread batter evenly into the prepared dish and bake for about 20 minutes or until a toothpick come out clean.
Bars keep best if stored in the refrigerator.
From the kitchen of: Melanie Coutsouvelis
I made these today, really good and super easy, my husband said the best protein dessert I’ve made him yet. I had to bake it a touch longer at around 30 minutes, and topped with cream cheese frosting, YUM!