Vegan Pumpkin Pie Protein Bars (No-Bake)

pumpkin pie protein bars on a paper background

5 from 3 votes

Vegan Pumpkin Pie Protein Bars (No-Bake)

No-bake vegan pumpkin pie protein bars, with 10.5 grams protein, 4.8 grams fiber, & 144 calories each! They are oil-free & gluten-free, too.

Prep Time15

Total Time15

Course: Protein Bars

Cuisine: American

Keyword: diy protein bars, easy no bake vegan gluten-free protein bars, easy no-bake oat protein bars, easy vegan protein bars, oil-free gluten-free vegan protein bars, pumpkin, vegan coconut flour pumpkin bars, vegan oil-free pumpkin bars

Servings: protein bars

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1/2 cup rolled oats (certified GF, as needed)
1/3 cup vanilla vegan protein powder any variety
1/4 cup coconut flour
1 teaspoon pumpkin pie spice or cinnamon
1/4 teaspoon salt
1/2 cup unsweetened pumpkin purée (I use canned purée)
2 tablespoons almond butter (or preferred nut or seed butter)
2 tablespoons pure maple syrup
Optional: a sprinkle of raw sugar

US Customary - Metric

Instructions

Line 5 cups of a standard size muffin tin with ineres (paper, foil or silicone). If you eat some oil, you can, alternatively, oil the cups or spray with nonstick cooking spray.
In a food processor, process the oats into a fine powder.
Add the protein powder, coconut flour, spice and salt; pulse to combine.
Add the pumpkin, almond butter, maple syrup and vanilla; pulse until completely blended, stopping to scrape down sides of bowl.
Divide dough into 5 equal portions; roll each into a ball. Press 1 ball into each prepared cup, tamping down with a measuring cup to flatten.
Refrigerate for at least 1 hour to set. If desired, sprinkle tops with some raw sugar.

Notes

Storage: Store the oat pumpkin protein bars in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to six months. The bars will keep outside of the fridge (e.g., at room temperature in a lunch bag or workout bag) for several hours.

Maple syrup alternatives: Use an equal amount of another liquid sweetener, such as agave nectar, brown rice syrup, date syrup or (if you do not follow a vegan diet) honey.
Oat flour in place of grinding rolled oats: Use an equal weight of oat flour as rolled oat (50 grams), which is about 1/2 cup minus 1 tablespoon.
Make traditional shape bars (no muffin tin): Divide the dough into 5 pieces, as described in the recipe, rolling each portion into a ball. Shape each portion into an oblong protein bar form. Chill for 1 hour before serving.

Nutrition