Pumpkin Pie Baked Protein Oat Bars

Deliciously simple Pumpkin Pie Baked Protein Oat Bars that are full of all the flavors of fall you're craving, and easy on your macros.

Prep Time5

Cook Time45

Course: Dessert/Snack

Cuisine: Healthy, Holiday

Keyword: better oats, pumpkin, pumpkin spice, squash, zucchini

Servings:

Calories: 166kcal

Ingredients

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

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 9x9 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

*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.

**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!

Macros listed are for the bars with no frosting. Here are the macros for the frosting alone.

Yogurt Cream Cheese Frosting Serves 6

33 g each, 28 cal, 1.2c, 1.2f, 3p, 0 fiber (MFP Lillie Eats and Tells Yogurt Cream Cheese Frosting)

And for the bars w/o frosting: MFP: Lillie Eats and Tells Pumpkin Pie Baked Protein Oats

Nutrition