Extra Light High-Protein Pumpkin Pie Breakfast Bars

Hand holding one extra-light high-protein pumpkin pie breakfast bar.

4.58 from 7 votes

Extra Light High-Protein Pumpkin Pie Breakfast Bars

These High-Protein Pumpkin Pie Breakfast Bars are light in calories but high in protein. They're full of the fall flavors you love: pumpkin, chocolate, cinnamon, nutmeg, almond butter, and even squash.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert/Snack, Healthy Treat

Cuisine: American, baked treat, comfort food

Keyword: baked goods, baking, breakfast, dairy-free, gluten free, healthy treat, macro-friendly

Servings: servings

Calories: 164kcal

Author: Lillie

Ingredients

4 eggs
15 ounces pumpkin puree
1/4 cup almond butter 60g
2 small zucchini or yellow squash 400g, pureed
1 Tbsp. almond extract 15g, or vanilla
4 servings vanilla protein powder 120g
2 cups oat flour 215g
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3 Tbsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg
2-3 tsp. liquid stevia or favorite sweetener 10-15g
6 Tbsp. chocolate chips 90g
Optional flake salt for sprinkling on top

Instructions

Whisk your eggs in a large mixing bowl.
Add the pumpkin purée, almond butter, puréed zucchini or yellow squash, and almond extract. Mix well.
Add all dry ingredients listed above, beginning with the protein powder and stopping with nutmeg. Mix until combined.
Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t use dry stevia. It can leave a weird, bitter aftertaste. If you like your breakfast bars on the sweeter side, add up to ¼ cup of maple syrup or sugar.
Stir in the chocolate chips and pour your mix into a parchment-lined 9x13 pan.
Bake at 350℉ for about 40 minutes.
Let them cool for a bit before cutting. Sprinkle them with flake salt and serve them warm or cold.

Notes

MFP search: Lillie Eats and Tells Extra Light High-Protein Pumpkin Pie Breakfast Bars

Nutrition