These bars are perfect for an on-the-go midafternoon snack. They're packed with protein, not sugar.
Learn how to make this vegan treat after the break!
Ingredients 1 1/2 cups oat flour Directions Preheat the oven to 350°F.
Vegan Pumpkin Protein Bars
1/2 cup old-fashioned oats
1 cup vanilla protein powder (I use brown rice protein powder, but others would work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup blackstrap molasses
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1/2 cup unsweetened vanilla almond milk (or other nondairy milk)
1 teaspoon vanilla
10 drops of liquid stevia
Spray a nine-by-13-inch glass Pyrex dish with nonstick spray.
Stir together the dry ingredients including flour, oats, protein powder, baking powder, baking soda, and pumpkin pie spice.
In a separate bowl, combine the wet ingredients including the molasses, pumpkin, applesauce, almond milk, vanilla, and stevia.
Gently stir the dry mixture into the wet ingredients and stir until well combined. The batter tends to be kind of thick by the end, so stir hard. (If it’s too thick, you can add a splash more of the almond milk, but I didn’t need to.)
Spread batter evenly into the nine-by-13-inch dish and bake for about 20 minutes.
1 1/2 cups oat flour
Preheat the oven to 350°F.
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