This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Vegan oat pumpkin protein bars are equal parts delicious and nutritious! Each bar has 12 grams of protein & 97 calories. The recipe is gluten-free, oil-free, nut-free & made in little time (with ease)!
Baked Pumpkin Protein Bars
Blondies? Pumpkin? Spices? And packed with protein? Check, check, check, and check!
I am all for oat-y and dried fruit-y power and energy bars, but the taste and texture of these pumpkin bars–mildly sweet, moist, and tender–is a welcome departure.
I love that these bars offer some vegetables via a post-workout snack or breakfast on the run. And oh what a vegetable: there’s strong evidence that beta carotene — of which pumpkin has an abundance — helps protect against a variety of health conditions, including several strains of cancer and heart disease.
Recipe Benefits
These delectable bars are:
- Vegan (egg-free, dairy-free)
- High in protein (12 grams each)
- Good source of fiber (3 grams of fiber per bar)
- only 97 calories per bar
- Oil-free (not butter, no vegan margarine, no oils)
- Gluten-free
- Nut-free
- Easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats (certified GF, as needed)
- Vegan vanilla protein powder (use the plant based option you prefer).
- Pumpkin pie spice (or a mix of your favorite spices)
- Baking powder
- Salt (always optional / adjustable according to your preferences and needs)
- Canned unsweetened pumpkin purée (not sweetned pumpkin pie filling)
- Plain nondairy Greek-style yogurt
- Flaxseed meal
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 350F (180C). Line an 8-inch (20 cm) square baking pan with foil or parchment; lightly spray with nonstick cooking spray.
- In a blender or food processor, process all of the ingredients (oats, vegan protein powder, pumpkin pie spice, baking powder, salt, pumpkin puree, nondairy Greek style yogurt, and flaxseed meal) until blended into a completely smooth batter.
- Spread the batter into the prepared pan, smoothing the top. If desired, sprinkle the top with optional sugar.
- Bake in the 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.
FAQ
- How should I store the vegan oat pumpkin protein bars? The 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 in a hard-sided container for lunches, or in a gym bag.
- Can I make my own pumpkin pie spice? Yes! If you do not have pumpkin pie spice, you can make your own. 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. You can also use your own favorite combination of spices, or just cinnamon.
- I do not follow a vegan diet. Can I make these bars with non-vegan ingredients? Yes! 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.
Add-In Suggestions
Add any number of extras to your oat pumpkin protein bars. Consider one, or a combination of several, of the following options to customize your bars to your tastes.
- Spices: Replace the pumpkin pie spice with your own unique blend of spices, such as cinnamon, nutmeg, cardamom, allspice, ginger, or cloves (No more than 1 tablespoon total).
- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
- Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
- Extracts or Zests: Add 1/4 to 1/2 teaspoon of almond extract or orange extract. Or add one to two teaspoons of finely lemon or orange zest.
- Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.
You can add these high-protein pumpkin blondie bars to the list of reasons for throwing a can or two of pumpkin into the shopping cart. Think of the recipe as your new favorite pumpkin bread with a turbo protein boost. Happy baking!
Related Recipes
Oat Pumpkin Protein Bars (Vegan, GF, Oil-Free)
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
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.
These are awesome! I used Truvani vanilla protein powder and Forager plain plant based yogurt. I already had a ground flax/chia mixture, so I used that instead of plain flax, which upped the calories slightly. I used Lily’s semi-sweet sugar free chocolate chips and just mixed them in the batter per the variation option. I upped the baking powder to 2 tsp, which I would do again. I did not add the tsp of stevia as my protein powder is sweet enough. I baked them in muffin cups for about 25 min. Based on the brands I used, I yielded 11 muffins at 108 calories and 9.2 grams of protein each. Perfecto!
Amazing, Melanie! That sounds sooooo good. Thank you so much for sharing your modifications 😊
I was afraid that these were going to be too soft after I first took them from the oven. But they firmed up nicely after a while, and then I chilled them. They’re just right, but they hold up walk or hikes too.
Hi I want to try this soon but I’d like to clarify that for the pumpkin puree, you meant 1&1/4 cups, right? Thanks!
Correct Michelle 🙂
I was so excited to try this but for some reason the middle will not set. I followed the recipe exactly, but cooking it on 350 for an hour and the inside is still spongy. What is the texture supposed to be like?
Hi Winnie! I am so sorry that happened! Do you mind letting me know what kind of protein powder you used? That might help explain it.
We love these. My wife likes them without the chocolate to reduce the calorie count. I use dark cocoa chips instead of semi-sweet on my half (I think it’s worth the few extra calories!) I’m having trouble getting the center to set. The middle is mushy while the outside is perfect. I’m cooking at 6850 feet elevation. Based on my high altitude cooking research, next time I’ll try reducing the baking soda and cooking longer. However, I’m not convinced that will be enough. Any other ideas for high altitude adjustments? Perhaps more oat flour or less pumpkin? I’m using Citomax whey protein because that is what I have. Thanks!
Hi! I have been making your pumpkin power bars for close to a year now, and LOVE THEM!!! I used the molasses sub. for the chocolate, add a 1Tbs of cinnamon(also), and use Body Fortress brand whey powder ( vanilla cream flavor, $19/2lb.s). I also ad about 2/3 cup finely chopped apples, and do not ad any extra sweeteners. Best yet, I cook them 6 at a time, in the MICROWAVE! I use a silicon muffin pan, and cook the 6 for 3min.s only. WOW! My family has THRIVED on these! I have never used any other protein powder. Now I can not purchase the product I have been using, and NEED good advice on choosing another. I’m all about getting my 87 yr. old mom into eating enuf daily protein. I don’t know the pros and cons on non-whey protein powders. WHICH SOURCE DO YOU PREFER! AND WHAT BRANDS DO YOU LIKE.
I tried these last week with pumpkin and no chocolate and they were great. I used North Coast Naturals Vege Pro 7 Vanilla protein. This week I replaced the pumpkin with pureed fresh strawberries and added 1/ 3 cup of blueberries. Delicious!! Thanks for the recipe it’s so simple, love it!
ooh, that sounds amazing, Katie–I am going to try your variation!
I just tried baking this recepie, haven’t tried eating it yet but it do looks really good 🙂 Amazing how a post from 2013 is still helpfull ! 🙂
So glad you found it and liked it, Julia! 🙂
Awesome recipe! I found it through Pinterest while looking for a way to use up all the leftover pumpkin I had. I was a bit wary as I’ve never baked with protein powder before, but these were amazing. I’ll definitely make these again! Thanks for the tasty idea 🙂
Fantastic, Samantha! So glad you took the plunge (cooking with protein powder) 🙂
I’m lactose intolerant. Will this work with almond or coconut based yogurts?
Hi Melissa! Yes, they should still work just fine! 🙂
Here’s how I make these uperb! I ad1/2 chopped Apple, 1/4 c applesauce, eliminate all chocolate, up the various spices.( eg: 1tsp cinnamon,) grate just skinn of one orange, and microwave in 1/4 c silicon pand, for three minutes. I then store them, air tight, in a container with some orange peels.
I use one cup” Super Advanced Whey Isolate- vanilla creme”, no trivia, and n24 packets of Splenda ( individual serving size). I also ad not just vanilla, but also maple flavoring. My math has these coming out at about 72 cal, 9.87gr. Protein, her cake.
These have been such a hit at my gym that I’ve copy written the recipe. However, fell free to make afew yourselves. Just don’t start with the mass production!,;) Renie
Wow, that sounds amazing, Renie!!! Thanks so much for a great variation!
These are great! Thank you so much for the easy recipe without a TON of ingredients. I substituted almond flour for the oat flour to reduce the carbs/increase the protein a bit. Super yummy and great for my daughter’s breakfasts!
Trying this today – Just curious what the yogurt was used as a replacement for? I assume butter/oil?
Hi Dave! Not so much a replacement, just part of my general bar construction–bumps up the protein while adding moisture and flavor 🙂
Thanks so much! I will give it a try:)
I do not have protein powder, is there anything else I could use to substitute? Thanks so much!
This one is really dependent on the protein powder 🙁 You could try using an equal amount of nonfat milk powder , but you would need to add some vanilla and some granulated sweetener of choice.
I tried these and they did not turn out at all. Not sure what I did wrong, followed the recipe to a T.
These are absolutely AMAZING!! I made a double batch I loved them so much! Thank you for sharing!
Wow, I am so thrilled that you love them as much as I do, Tiffaney!!! And thank you so much for letting me know–you made my day!
these look soooo good, but is there a paleo friendly version?
Hi Janet! I think I could come up with a new bar that is Paleo friendly, but I think I’ll have to make some major changes with proportions since so many elements will need to be changed (yogurt, oats, protein powder, chocolate). But I will get to it, I am working on another paleo bar that I will be sharing soon, too!
Love this recipe idea. Going to try it with Growing Naturals protein powder. (www.growingnaturals.com) Which do you think would taste better, rice or pea?
Hi Xochitl,
I think the vanilla pea powder would be best–but I am going to retest with each! 🙂
My protein powder usually calls for one scoop/serving, and a scoop is about 30 grams (one big tablespoon). Does this call for one cup of all protein powders? I cannot imagine putting a cup of that protein powder stuff in these. 🙂
Hi Kristin! Glad you asked. Yes, it is definitely a cup, but that should be about 4 scoops of protein powder. A 30 g scoop of lightly packed protein powder will measure just a little over 1/4 cup. There will be some variation by powder brand, but the 30-33 g is pretty standard for a scoop, so you can use 4 scoops of your favorite powder 🙂 Hope you give them a try!
I am right with you, Joyce!
Go Kate! Yes, I am sure you do need more protein! It took me a long time to come around to protein powders, but once I found the all-natural ones, I was sold! Miss you!
I really need to make some of your protein bars. I’ve been going to boot camp Monday-Thursday at 5:15 am, and I am exhausted in the afternoons! Probably not getting enough protein.
Pumpkin and chocolate…droooool…