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 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.
How to Make Pumpkin Pie Baked Protein Oat Bars
- 2-3 zucchini or yellow summer squash, finely grated or riced (500 g)
- Pumpkin puree (150 g)
- Liquid egg whites (240 g)
- Oats (120 g)
- Califia Farms almond milk creamer (60 g) (or just sub your favorite milk)
- 2 scoops pumpkin protein powder* (64 g)- I used Clean simple Eats
- Liquid vanilla stevia or monkfruit (15 g)** (optional to taste)
- Baking powder
- Pumpkin pie spice
- Ground cloves
And if you want to make the simple frosting:
- Some Two Good pumpkin yogurt (or vanilla works!)
- Greek cream cheese (or reduced fat cream cheese works!)
- A little sweetener of choice…
Start by preheating your oven to 350 degrees. 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. Pop them in the oven 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 before cutting into 6 pieces, it will help them keep their shape much nicer! And make sure to keep them refrigerated!
How to enjoy your Pumpkin pie baked oats
I love mine chilled in the fridge, then served in a bowl with yogurt and almond milk reddi whip! Sweet enough to be a post dinner treat, but nutrient packed enough to be breakfast! Win win.
For the protein powder, I used and loved the Clean Simple Eats Pumpkin protein powder, (you can use my affiliate code “Lillie” to save 10% if you’re wanting to try.) 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!
I also used a stevia/monk fruit combo to sweeten mine. 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.
I’m really on a kick with these squash based protein oat recipes! There’s always at least one made and ready to eat at my place these days. Here are a few of my other favorite ways to make a batch of baked protein oats!
This one doesn’t have squash, but it also falls in dessert/breakfast category which is alright with me! Double Chocolate Mighty Muffin Yogurt Bowl – Lillie Eats and Tells
If you make any of these, be sure to tag me on Instagram @lillieeatsandtells! I’d love to see how they turn out, and I always take notes on how you dress them up!
Pumpkin Pie Baked Protein Oat Bars
- 2 yellow summer squash or zucchini finely grated or riced (500 g)
- ⅔ cup pumpkin puree 150 g
- 1 cup liquid egg whites 240 g
- 1 ⅓ cup oats 120 g
- ¼ cup Califia Farms almond milk creamer 60 g (or just sub your favorite milk)
- 2 scoops pumpkin protein powder* 64 g- I used Clean simple Eats
- 1 Tbsp liquid vanilla stevia or monkfruit 15 g** (optional to taste)
- 2 tsp vanilla
- 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 150 g
- 1/4 cup Greek cream cheese (or sub reduced fat cream cheese) (44 g)
- 1-2 tsp sugar free maple syrup or sweetener of choice 5 g
- 1 pinch flake salt + cinnamon
- 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!