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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.
My running partner, Wendy, asked me the other week what kinds of recipes I make with pumpkin. We had been chatting about our Thanksgiving plans, which, of course, led to food, and recipes, and eating. It makes long, weekend runs feel so much shorter when you can talk food with a friend on the last few (hardest!) miles.
I mentioned a handful of dishes that I’ve been loving of late, but the more truthful answer is this: everything.
I was a little embarrassed to confess just how much pumpkin I eat. Year round. It’s a lot. When there was a pumpkin shortage several years ago (my version of Halloween terror), I hoarded cans whenever I came upon a supermarket stash. I stir it into yogurt, soups, smoothies, breads, cookies, stews, cakes, puddings, oatmeal…like I said, everything. It’s hard to explain when you’re feeling winded on mile 12.
I wish Wendy had posed the question this week, because I could offer a simple, yet still truthful, response.
Pumpkin Pie Protein Bars.
These are, by far, my favorite new pumpkin obsession, and with good reason: the are spicy, creamy, faintly sweet with maple syrup, packed with protein, filling, energizing, and all around perfect for satisfying your pumpkin pie longings, any time of the day or night.
Recipe Benefits
- Vegan (egg-free, dairy-free
- Gluten-free
- Oil-free (e.g., no coconut oil, avocado oil or olive oil)
- No-bake
- High protein (10.5 grams of plant-based protein per bar)
- High fiber (4.8 grams fiber per bar)
- Only 144 calories each
- Quick and 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.
Making this healthy pumpkin recipe requires no more than 10 minutes and a few simple ingredients:
- rolled oats (certified gluten-free, as needed) or pre-made oat flour (see notes)
- coconut flour
- pumpkin pie spice
- vegan (plant-based) protein powder (I use plant based vanilla protein powder)
- unsweetened canned pumpkin puree
- almond butter (or sunflower seed butter, cashew butter, peanut butter or preferred nut / seed butter)
- maple syrup (or agave nectar, molasses, or brown rice syrup)
- vanilla extract
- Optional: raw (turbinado) sugar, for sprinkling on top
The plant-baked protein powder more than pays for itself after you make two or three batches of bars (compared to the cost of ready-made vegan protein bars).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Line 5 cups of a standard size muffin tin with parchment paper liner, foil liners, or silicone liners. If you eat some oil, you can, alternatively, oil the cups or spray with nonstick cooking spray for easy removal.
- Combine the dry ingredients: In a food processor, process the oats into a fine powder. Add the protein powder, coconut flour, pumpkin spice and salt. Pulse to combine.
- Add the wet ingredients: pumpkin purée, almond butter, maple syrup and vanilla. Pulse until completely blended, stopping to scrape down sides of bowl.
- Divide the dough mixture into 5 equal portions; roll each portion into a ball. Press 1 ball into each prepared cup, tamping down with a measuring cup to flatten.
- Refrigerate the pumpkin protein bars for at least 1 hour to set. If desired, sprinkle tops with some raw sugar, if desired.
Enjoy these bars as anytime snacks, as a healthy dessert / treat, or post-workout snack.
Taste & Texture
These homemade pumpkin bars have a mellow pumpkin flavor, accented by the spices (ginger, cinnamon, cloves) of the pumpkin pie spice. The texture is firm and smooth.
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.
FAQ
- What can I use in place of maple syrup? 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.
- Can I use oat flour instead of grinding rolled oats? Yes! Use an equal weight of oat flour as rolled oat (50 grams), which is about 1/2 cup minus 1 tablespoon.
- Can I make the recipe into traditional shape bars (no muffin tin)? Yes! 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.
Happy pumpkin eating, everyone!
Related Recipes
Vegan Pumpkin Pie Protein Bars (No-Bake)
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
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
- 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.
Hi Camilla
Can I use more oat flour or organic celery powder or beetroot powder instead of a protein powder?
Hi Nicole,
I think more oat flour will be your best bet. Both beets and celery have strong flavors–unless you want celery bars or beet bars, I don’t think those would make good choices. The protein powder also has sweetener, so you can taste the batter and decide how much additiopnal sweetner you wish to add.
Thank you, and can I use oil and more oats instead of nut or seed butter?
Hi Nicole,
I think you can make that work! 🙂
Just made these this morning and had my first taste – -they are FANTASTIC and completely cure my ginger cookie craving. Thank you!!!!
How could I adjust the recipe to swap almond flour for coconut flour?
Hi Elizabeth! Alas, no easy swap–coconut flour is radically different so it would just be a matter of a lot of testing. Also, while almond flour can be used without eggs, coconut flour does not work with the usual egg substitutes (e.g., flax or chia eggs).
These were good. I don’t recommend using a Vitamix for this recipe. It’s the only thing I have! I made this with almond flour and no coconut flour because I didn’t have any and they taste just fine. I think I’ll stir with my hands next time. I like that these are made in muffin tins hence no need for cutting and they are perfectly portioned!
Wonderful, Michelle! Thanks for sharing your tip about the vitamix 🙂
These look delicious. I will give them a try.
Today I made your pumpkin bread from The Complete Coconut Cookbook and it was .moist, light and..delicious!
Thank you for sharing your wonderful recipes.
June