Oat Pumpkin Protein Bars (Vegan, GF, Oil-Free)

vegan pumpkin protein bars stacked in top of each other

5 from 5 votes

Oat Pumpkin Protein Bars (Vegan, GF, Oil-Free)

Vegan pumpkin protein bars that are gluten-free, oil-free, nut-free & made in little time (with ease)! 12 grams of protein per bar and only 97 calorites!

Prep Time15

Cook Time30

Total Time45

Course: Power Bars

Cuisine: American

Keyword: baked vegan pumpkin blondie protein bars, oil-free gluten-free vegan protein bars, pumpkin blondie protein bars, vegan protein bars, vegan pumpkin protein bars

Servings: bars

Author: Camilla

Equipment

1 8-inch (20 cm) square baking pan

Ingredients

1 cup rolled oats (certified GF, as needed)
1 cup plant-based vanilla protein powder (see notes for options)
2 tablespoons flaxseed meal
1 tablespoon pumpkin pie spice
1 teaspoon baking powder (certified GF, as needed)
1/4 teaspoon salt
1.25 cups unsweetened pumpkin purée
3/4 cup plain nondairy Greek-style yogurt (see notes for options)
optional: 1 tablespoon natural cane sugar

US Customary - Metric

Instructions

Preheat oven to 350°F (180C). Line an 8-inch (20 cm) square baking pan with foil or parchment; lightly spray with nonstick cooking spray.
In a food processor, process all of the ingredients until blended and smooth.
Spread the batter into the prepared pan, smoothing the top. If desired, sprinkle the top with optional sugar.
Bake in preheated oven for 25 to 28 minutes or until just set at the center.
Transfer the pan to a cooling rack and cool completely in pan.
Use the parchment paper liner to remove the bars to a cutting board. Cut into 10 bars.

Notes

Pumpkin Pie Spice: If you do not have pumpkin pie spice, use the following combination of spices: 2 and 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground allspice, 1/4 teaspoon ground cloves.

Variation: Chocolate Chip Blondies: Stir 1/4 cup miniature chocolate chips into the batter before baking (if you have regular chocolate chips, give them a chop so they will be distributed throughout the blondies).

Storage: These bars will keep in an airtight storage container for 1 week in the refrigerator or up to 3 months in the freezer (let defrost at room temperature). They keep well at room temperature when packed for lunches or in a gym bag.

Non-vegan pumpkin protein bars: Replace the plant protein with 1 cup vanilla whey protein powder. Use 1/2 cup plain dairy Greek yogurt in place of the 3/4 cup nondairy Greek yogurt. Omit the flaxseed meal and baking powder and add 1 large egg.

Nutrition