Easy Pumpkin Almond High Protein Bars
This recipe is packed with protein, fiber, and fall flavors, making it a great snack, breakfast, or post-workout fuel.
Ingredients
- 1 cup almond butter unsalted crunch
- 1/2 cup pumpkin puree
- 2/3 cup monk fruit
- 1 cup kodiak protein oats (ground into oat flour)
- 2 tbsp coconut oil melted
- 1 large egg
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon sugar
- 1 tsp maple extract or vanilla
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
- 2 tbsp dark chocolate chips for toppings
optional: flaky salt for toppings
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or grease it lightly with non-stick spray.
- In a blender or food processor, grind 1 cup of Kodiak Protein Oats into a fine oat flour.
- Combine almond butter, pumpkin puree, melted coconut oil, egg, and maple extract in a large mixing bowl. Whisk until smooth and creamy.
- Add the oat flour, monk fruit sweetener, pumpkin pie spice, cinnamon, and salt to the wet mixture. Mix until thoroughly combined and a thick batter forms.
- Gently fold in the dark chocolate chips (leave some for toppings), distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan and smooth out the top with a spatula. Add the rest of the chocolate chips on top. Bake for 25-30 minutes until the bars are golden, and a toothpick inserted into the center comes out clean.
- Let the bars cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into 12-16 bars.
- Store the bars in an airtight container in the fridge for up to 1 week or freeze them for up to 3 months.
Notes
Macros (2 bars per Serving - Makes 16 Bars)
- Calories: ~230
- Protein: ~14g
- Carbohydrates: ~24g
- Fat: ~12g
- Fiber: ~5g
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