Ingredients
1 1/2 cups rolled oats
1/4 cup vanilla protein powder
1/4 cup almond flour
3/4 cup unsalted butter, softened
2 large eggs
1 teaspoon maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, for crust
3/4 cup pumpkin puree
1 cup full-fat Greek yogurt
1/2 cup honey or maple syrup, adjusted to taste
1 teaspoon ground cinnamon, for filling
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
2 large eggs
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Combine oats, protein powder, almond flour, and 1/2 tsp cinnamon. Add butter, eggs, maple syrup, and vanilla extract; mix until crumbly.
Press crust mixture firmly into pan; bake 12-15 minutes until golden.
In a bowl, mix pumpkin puree, Greek yogurt, sweetener, remaining spices, eggs, and salt. Spread over baked crust.
Bake 20-25 minutes until filling is set and slightly jiggles in center. Cool completely before cutting into 12 bars.
Notes
For a gluten-free option, use certified gluten-free oats and almond flour. Store in an airtight container at room temperature up to 3 days or refrigerate for 5 days. Substitute maple syrup with mashed bananas for a sugar-free alternative.
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg