These deliciously simple Pumpkin Pie Baked Protein Oat Bars are full of all the flavors of fall you’re craving, while still being easy on your macros.
About This Recipe
This is the time of year that all of my social media feeds are FILLED with pumpkin pie spiced goodies. Truth is, I’m not AS die hard as some. There I said it! But that doesn’t mean I won’t make my way through a few cans of pumpkin this season. And these Pumpkin Pie Baked Protein Oat Bars will be in our rotation!
I always put a disclaimer when I post about these “protein oat bars” that I love so much. They are not a “baked good.” This isn’t cake or quick bread. With all of the moisture from the zucchini, it’s more similar to bread pudding, maybe? But I still LOVE them! Especially once they’re all decked out. And with that signature autumn reminiscent cinnamon-y pumpkin spice, they can really hit the spot when I’m craving. And stuffed full of veggies and protein. The macros are KILLER.
I love to keep mine chilled in the fridge, then served in a bowl with yogurt and almond milk Reddi Whip! They’re sweet enough to be a post-dinner treat, but nutrient-packed enough to be breakfast! Win-win.
For more delicious oat bar recipes, try my Snickerdoodle Zucchini Baked Oats or Brownie Baked Squash Oats.
And if it’s Fall time, and you’re craving all things pumpkin, try my Healthy Chocolate Pumpkin Snack Cake, Protein Pumpkin Chocolate Chip Bars, or Overnight Pumpkin Protein Chia Pudding.
Ingredients and Substitutions
- Squash: You can use zucchini or yellow summer squash. It really doesn’t make a difference!
- Pumpkin: Make sure to use 100% pure pumpkin puree, and not pumpkin pie mix.
- Liquid egg whites: The liquid egg whites help bind our ingredients together while also adding protein!
- Oats: I prefer to use rolled oats for a heartier texture. You can also use quick oats, which will give you a little lighter, cakier texture. I don’t recommend using steel-cut oats for this recipe.
- Creamer: I love to add a little bit of Califia Farms almond milk creamer. However, if you can’t find it, you can just substitute your favorite milk.
- Protein powder: I used and loved the Clean Simple Eats Pumpkin protein powder, but I’m sure it would still be delicious with your favorite vanilla protein powder. I might double the spices in that case. You could also swap in extra pumpkin in equal parts to some of the zucchini for a few more carbs.
- Liquid sweetener: I use a stevia/monk fruit combo. Use your favorite sweetener, and just enough that the batter tastes good to you! Your favorite sugar-free syrup works too. Or of course sugar, honey, or maple syrup if you don’t mind the extra carbs. Too much plain stevia can leave a weird, bitter aftertaste, so be aware of that!
- Additional ingredients: Vanilla extract, baking powder (make sure it is fresh, less than 3 months old), cinnamon, pumpkin pie spice and ground cloves.
- Optional frosting: Two Good pumpkin yogurt (or vanilla), Greek cream cheese (or reduced-fat cream cheese and a little sweetener of choice.
How To Make
- Start by preheating your oven to 350°F. After you wash and dry your squash, grate them finely. If you have a food processor or salsa maker, this works great to “rice” them if you don’t like the strands.
- In a large bowl, combine your riced squash (no need to drain), pumpkin, liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, and spices. Mix it up and pour into a parchment-lined 9×9 pan.
- Bake for about 40-45 minutes or until set. Just note that the bottom might remain a little wet because of the veggies, but that’s normal!
- Let them cool. Once cool, add the frosting if desired and cut into 6 pieces. Letting the bars cool before cutting will help them keep their shape much nicer!
- Store in the refrigerator and enjoy!
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Pumpkin Pie Baked Protein Oat Bars
Ingredients
- 2 yellow summer squash or zucchini 500g, finely grated or riced
- ⅔ cup pumpkin puree 150g
- 1 cup liquid egg whites 240g
- 1⅓ cup oats 120g
- ¼ cup Califia Farms almond milk creamer 60g (or just sub your favorite milk)
- 2 scoops pumpkin protein powder* 64g – I used Clean Simple Eats
- 1 Tbsp liquid vanilla stevia or monkfruit 15g**, optional to taste
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp ground cloves
For the Optional Frosting:
- 1 container Two Good pumpkin yogurt 150g
- 1/4 cup Greek cream cheese 44g, or sub reduced fat cream cheese
- 1-2 tsp sugar free maple syrup or sweetener of choice 5g
- 1 pinch flake salt + cinnamon
Instructions
- Pre-heat oven to 350℉ degrees.
- Wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.
- In a large bowl, combine your riced squash (no need to drain), pumpkin, liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, and spices. Mix well and pour into a parchment-lined 9×9 pan. Bake for 40-45 minutes or until set. The bottom might remain a little wet because of the veggies. That’s normal.
- If you want to make the optional "frosting", just combine yogurt, cream cheese, salt and cinnamon. Spread on top of the whole recipe.
- Let them cool before cutting into 6 pieces. I love mine chilled in the fridge, then served in a bowl with additional yogurt and almond milk reddi whip.
- Keep refrigerated, and enjoy!
Notes
Nutrition
Tried this recipe?
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I CANNOT stop eating this! Warmed in a bowl with Greek yogurt and some walnuts! Super filling and delicious!
Hi! Can I used riced cauliflower instead of zuchinni?
Have some canned pumpkin I need to use up but can’t finish all on my own before it goes bad. Do you think it will freeze/reheat okay? Thank you!!!
Hi! I can’t seem to find the frosting in MFP…just wanted to confirm the name above is correct/loaded in to MFP? Thank you!!
So sorry! It’s there now!
Thanks! I can’t wait to try these tonight!
The serving size at the top says 6 but in the directions it states to cut into 8 pieces. Just need clarification. Thanks
Thank you for catching! Fixed! Def 6 pieces.