Pumpkin Protein Bars
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Published Sep 10, 2021, Updated Aug 20, 2024
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These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!
I have another pumpkin recipe for ya (shocker, I know!). Today we’re making pumpkin protein bars!
With oats and protein powder as the base, these bars are gluten-free and vegan as long as you use vegan protein powder. They’re also oil-free and low in sugar! The entire batch is sweetened with just 1/4 cup of maple syrup and some dairy-free dark chocolate chips on top because chocolate makes everything better, am I right?!
These bars have the perfect amount of pumpkin pie flavor and a good protein to carb ratio — perfect for munching on before or after your workout or as a grab-and-go breakfast bar. I hope you love them as much as I do. Seriously, they are so good!
PUMPKIN PROTEIN BARS VIDEO
Here’s What You Need
- rolled or quick oats – oats are naturally gluten-free but are often cross-contaminated during processing. If you need these bars to be gluten-free, make sure you look for oats that say “gluten-free” on the package! I like to use Bob’s Red Mill Gluten Free Whole Grain Rolled Oats.
- vanilla protein powder – You can use your favorite protein powder, but if you want to keep these bars vegan, make sure you use vegan protein powder. My go-to brand is Nuzest (use the code eatingbirdfood for 15% off your order). If you’re not a protein powder fan, I recommend making these healthy pumpkin bars instead.
- baking powder + baking soda – to help these bars rise.
- salt – to bring all of the flavors together!
- pumpkin pie spice – use store-bought or make homemade pumpkin pie spice.
- maple syrup – for just a touch of sweetness! Feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
- pumpkin puree – either canned pumpkin or homemade pumpkin puree works. If you’re using store-bought, make sure you pick up canned pumpkin and not pumpkin pie filling. Pumpkin pie mix has added sugar!
- unsweetened dairy-free milk – I like to use unsweetened oat milk, so I can control the amount of sweetness I add to the recipe. If you don’t have oat milk, feel free to use almond milk or your favorite milk instead.
- chocolate chips – I like dark chocolate chips, but any type of chocolate chip works. For a low-sugar version, use Lily’s stevia-sweetened chocolate chips (semi-sweet or dark chocolate). For a vegan version, use Enjoy Life’s dairy-free chocolate chips.
How to Make Pumpkin Protein Bars
Start by mixing together your dry ingredients: oats, protein powder, pumpkin pie spice, baking soda, baking powder and salt.
In a separate large bowl, mix together your wet ingredients: maple syrup, pumpkin puree and oat milk.
Stir the dry ingredients into the wet until just combined.
Pour the batter evenly into a prepared dish with parchment paper or oil and sprinkle a few dark chocolate chips on top. Bake in a preheated oven and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely before attempting to remove from the dish. Once cooled, cut and enjoy!
Storing Pumpkin Protein Bars
After letting your bars cool completely, store them in an airtight container in the refrigerator for up to one week. They can be stored at room temp for up to three days, but they do keep best if stored in the fridge. You can also store them in the freezer for up to three months!
More Pumpkin Recipes
- Pumpkin Baked Oatmeal
- Baked Pumpkin Oatmeal Cups
- Pumpkin Brownies
- No Bake Pumpkin Pie Bars
- Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Cookies
- Pumpkin Coffee Cake
- Pumpkin Oatmeal Bars
Popular Protein-Packed Recipes
- Protein Balls
- Protein Cookie Dough
- Protein Oatmeal
- Double Chocolate Protein Muffins
- Oatmeal Raisin Protein Cookies
Be sure to check out the full collection of pumpkin recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Protein Bars (Vegan + Gluten Free)
Ingredients
- 1 cup old fashioned rolled oats, or quick oats
- 1 cup vanilla protein powder, vegan if needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- ¼ cup maple syrup
- 1 cup canned pumpkin or homemade pumpkin puree
- ½ cup oat milk, or other non-dairy milk
- 1-2 Tablespoons dairy-free chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 8×8 baking dish with non-stick spray or line with parchment paper.
- Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice.
- In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and oat milk.
- Gently add the dry mixture into the wet ingredients and mix until well combined.
- Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean. Let bars cool, cut into 16 bars and enjoy.
- Store bars in the refrigerator for up to one week or freezer for up to three months.
Video
Notes
- Maple syrup: Feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
it looks like I made a rookie mistake and just like some of the other people on here put the whole can of pumpkin instead of one cup. mine also turned out mushy but it’s delicious nonetheless. just like a tasty oatmeal 😁
Oh no! Sorry that happened. I’m sure they turned out mushier because of the added pumpkin. I’m glad they were still tasty!
I replaced half the protein powder with almond flour. It took away that distinct protein powder taste and density, and made it nice and fluffy!
Oh awesome! Good to know. I’m sure that’ll be helpful for other readers. Thanks for sharing and coming back to leave a review. I so appreciate it!
I made these using chocolate protein powder and they came out really good! They also paired well with pomegranate seeds 🙂
Sounds delicious! So glad you loved this recipe, Allison. Thanks for making it and for coming back to leave a star rating. I so appreciate it!
I just made this and love them! The protein powder I use is pretty absorbent so I added about a quarter cup more milk to make them more moist. I also used unsweetened soy milk (it’s what I had) and Lily’s white chocolate chips as the topping. I also added a couple tablespoons of chopped pecans for crunch and they turned out wonderful! A great guilt free, hi
This is so great to hear, Stephanie. I am so glad you were able to give these a try and adjust the recipe as you saw fit. Thank you for taking the time to share your review & star rating, it means so much to me!