HEALTHY PUMPKIN PROTEIN BAR RECIPE

It’s fall! It’s finally
fall! I grew up in the Midwest, so fall to me, means pumpkin everything. I love
to decorate with pumpkins and I love to cook with pumpkins. Using seasonal
ingredients, like pumpkin are a great way to keep your meals feeling fresh and
new as well as keeping them budget-friendly!

I don’t know about you, but
I have a difficult time finding a protein bar that serves as a complete meal
replacement. My ideal protein bar would not only have protein, but also a
source of fat and carbohydrates to complete the meal and to fit the Eat Your
Way Lean guidelines.

Well, when you can’t find
it….create it 🙂

These Healthy Pumpkin
Protein Bars are going to be my go-to all fall long for meals that I eat
outside of my home or when I’m short on time…I hope you love them just as much
as I do!

Ingredients:

1 cup canned pumpkin puree

2 teaspoons olive oil

1 teaspoon salt, divided

2 large organic eggs

1 ½ cups gluten-free oats

½ cup raisins, roughly
chopped

½ cup vanilla protein powder

¼ cup pecans, roughly
chopped

¼ cup organic maple syrup

1 ½ teaspoons pumpkin spice

1 teaspoon baking powder

*Recipe makes 9 bars (1
serving = 1 bar)

Eat Your Way Lean Food Plate
Sections Fulfilled: protein, fat, carbohydrate, extra

Instructions:

Preheat the oven to 350
degrees.

Whisk the eggs in a medium
bowl. Then, combine the eggs with the pumpkin, and add the rest of the
ingredients. Stir very well to mix.

Place a piece of parchment
in a 9×9 baking dish. Spoon the pumpkin mixture into the dish, and level with a
spatula.

Bake for 20-30 minutes, or
until a toothpick inserted into the middle comes out clean.

Let the pan cool on a drying
rack.

After 20 minutes remove the
parchment from the baking dish and let the bar mixture cool completely before
cutting. Cut into 9 bars.

These bars last for about 1
week if stored in a plastic container in the refrigerator!

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