Pumpkin Protein Bars

Soft, spiced pumpkin protein bars are an straightforward kitchen-made snack with a tender, blondie-like texture. Made with oat flour, pumpkin, and vanilla plant protein, they are vegan, gluten-free with certified gluten-free ingredients, and straightforward to keep on hand for busy days.

Introduction

Blondies, pumpkin, and warm spices in a protein bar? Count me in. I love a toothsome oat and dried-fruit granola bar, or nougat-y energy bar, but sometimes I want a snack with a softer bite. My pumpkin protein bars are exactly that: mildly sweet, moist, and tender, with the cozy flavor of pumpkin bread.

Everything is blended with one large bowl and a spoon, so forget about juggling multiple bowls, mixers, food processors and blenders. Bonus: only one bowl and spoon to clean after prepping. Pumpkin and nondairy yogurt add moisture, and vanilla plant protein makes the bars satisfying and high in protein without complication or fuss.

Bake a pan of the bars, let it cool completely, and cut it into nine pieces (bars, squares, whatever you prefer). With a batch tucked into the refrigerator or freezer, breakfast on the run, post-workout snacking, or an afternoon treat (with benefits) is a little easier to manage.

If chocolate is part of your daily management plan, strongly consider adding a handful of mini chocolate chips before baking, or a drizzle of melted chocolate on top after baking.

Why You’ll Love This Recipe

• Soft and tender:A moist, blondie-like bar with warm pumpkin spice and gentle sweetness.
• Vegan:Made without eggs or dairy.
• Gluten-free:Use certified gluten-free oat flour and gluten-free protein powder and baking powder.
• High protein:Plant protein help boost the protein in these bars to 15 grams per serving! The amount per bar will vary slightly depending on the brand and type of protein powder and yogurt used.
• No oil in the batter:Pumpkin and yogurt supply moisture without butter or added oil. The pan preparation calls for a light coating of cooking spray.
• Nut-free option:Choose nut-free nondairy yogurt and protein powder, and skip nut add-ins.
• Straightforward to make ahead:Blend the batter, bake one pan, and refrigerate or freeze individual portions.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Oat flour:Use ready-to-use oat flour or use a high speed blended to grind rolled oats into a fine flour.Choose certified gluten-free oat flour or oats if you need the bars to be gluten-free.
• Vanilla plant-based protein powder:Provides protein and vanilla flavor. Powder brands differ in sweetness, texture, and absorbency, so choose one whose flavor you enjoy. Check for gluten and nuts as needed.
• Flaxseed meal:Use ground flaxseed rather than whole seeds so it blends into the batter.
• Pumpkin pie spice:Adds the familiar cinnamon-and-spice flavor. You can also use cinnamon or your own spice combination.
• Baking powder:Helps lighten the bars. Use a gluten-free product as needed.
• Salt:Balances the flavors; adjust or omit according to your preferences.
• Unsweetened pumpkin purée:Be sure to use plain pumpkin puree, not sweetened pumpkin pie filling.
• Plain nondairy Greek-style yogurt:Adds moisture and flavor. Choose a nut-free variety if needed.
• Optional natural cane sugar:A small sprinkle over the batter before baking. It is a topping, rather than an ingredient to blend into the batter.

Tip: How to Grind Your Own Oat Flour

If you have a blender, you can grind your own oat flour from rolled oats (any variety of rolled oats; if you have a high-speed blender, you can also process steel cut oats or whole oat groats into flour). Place the rolled oats in the blender container. Blend on high until ground into a very fine flour.

Note: food processors will not work for grinding oats into fine flour. The results will be closer to a rough meal.

How to Make Pumpkin Protein Bars

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Heat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper or foil, and lightly spray the liner with nonstick cooking spray.

1. Combine the batter.In a large mixing bowl, stir together the oat flour, vanilla plant protein powder, flaxseed meal, pumpkin pie spice, baking powder, salt, pumpkin purée, and yogurt until completely smooth.

1. Fill the pan.Spread the batter mixture evenly in the prepared pan and smooth the top.

1. Bake until set.Bake for 25 to 28 minutes, until the center is just set.

1. Cool and slice.Set the pan on a cooling rack and let the bars cool completely in the pan. Lift out with the liner, transfer to a cutting board, and cut into 9 bars.

Taste and Texture

Expect a soft, moist bar with mild sweetness, vanilla, and plenty of warm spice. The texture is tender, like a blondie or cake bar, rather than chewy like a dried-fruit energy bar. Let the pan cool completely before slicing. Even better, refrigerate the bars for 2-3 hours until cold to cut into neat bars.

Storage

• Room Temperature:Pack a bar in a hard-sided container for a lunch or an on-the-go snack. Refrigerate the batch for longer storage.
• Refrigerator:Store in an airtight container in the fridge for up to 1 week.
• Freezer:Store leftovers in an airtight container for up to 3 months. Defrost at room temperature before serving.

Serving Suggestions

Enjoy a bar with coffee or tea, pack one for a snack, or serve it alongside fruit and nondairy yogurt for an straightforward breakfast. A hard-sided container helps protect the tender bars when you take them along.

If you are looking for a no-bake pumpkin protein bar option, be sure to look at my4-Ingredient No-Bake Pumpkin Protein Bars.They ar made without oats.

Flavor Variations

Stir in up to 1/2 cup miniature chocolate chips into the blended batter. If you have regular-size chips, chop them for smaller bits of chocolate throughout the bars. I am also a fan of drizzle some melted chocolate over the top (then refrigerate until set). Choose dairy-free chips to keep the bars vegan.

Fold in up to 1/2 cup chopped dried fruit, such as raisins, apricots, cherries, blueberries, or figs.

Fold in up to 1/2 cup chopped walnuts, pecans, peanuts, pepitas (green pumpkin seeds) or sunflower seeds, or sprinkle a few over the top before baking. For nut-free bars, choose seeds suitable for your needs.

Add 1 to 2 teaspoons finely grated orange or lemon zest, or 1/4 to 1/2 teaspoon orange or almond extract. Another option is up to 1/2 cup unsweetened shredded or flaked coconut, folded into the batter or sprinkled on top before baking.

Tips for Success

• Measure the protein powder by volume.Use a full cup. Scoop sizes vary between brands, so a scoop is not a reliable substitute for the cup measurement.
• Blend until smooth.The oats go into the processor whole; keep processing until the batter is completely blended.
• Fold in extras afterward.Stir chocolate chips, dried fruit, nuts, or seeds into the smooth batter rather than processing them.
• Watch the center.The bars are ready when the center is just set, at about 25 to 28 minutes.
• Give them time to cool.Cool completely in the pan before lifting and slicing.
• Use the correct size baking pan.A pan that is too big (9-inch square) or too small (loaf pan) will alter the density of the bars. The bars my overtake (if too thin) or not set properly (if too thick).

Ingredient Substitutions

• Nondairy yogurt:I suggest plain nondairy Greek-style yogurt. Almond- or coconut-based yogurt can also work. Keep in mind that almond milk-based yogurt makes the bars unsuitable for a nut-free diet.
• Nut butter or seed butter:Consider swapping out 1/2 cup of the yogurt with 1/2 cup of your go-to nut butter or seed butter. This adds more protein and fiber, but it also gives the bars a richer, more fudgy, dense texture (akin to a fudge brownie). Use almond butter, peanut butter, or cashew butter, or opt for a seed butter such as pumpkin seed butter, sunflower seed butter or roasted flaxseed butter.
• Pumpkin pie spice:Use your own combination of cinnamon, ginger, nutmeg, allspice, cardamom, or cloves, keeping the total at no more than 1 tablespoon. Cinnamon alone, or ground ginger alone, are both excellent options if that is what you have on hand.
• Protein powder:I do not suggest leaving it out or replacing it with flour. It is central to this recipe, and different powders can affect the result.
• Non-vegan option:Replace the plant protein powder with 1 cup vanilla whey protein powder and the nondairy yogurt with 1/2 cup plain dairy Greek yogurt. Omit both the flaxseed meal and baking powder, and add 1 large egg.

Frequently Asked Questions

They are mildly sweet. Your vanilla protein powder contributes to the flavor and sweetness, so the result will vary by brand. The optional cane sugar is sprinkled on top before baking.

I recommend keeping the protein powder. The recipe depends on it, and I do not have a tested vegan replacement to suggest.

They are gluten-free when made with certified gluten-free oats and gluten-free protein powder and baking powder. They are not grain-free because they contain oats.

Yes. Store the cooled bars in an airtight container in the freezer for up to 3 months, and let them defrost at room temperature before eating.