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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