I'm always on the hunt for the next healthy dessert recipe to satisfy my sweet tooth. These Pumpkin Oat Protein Bars definitely made it into my book of healthy dessert recipes! They have the perfect amount of sweetness and are super healthy and packed with goodness like Ontario Grade A Maple Syrup, Oats, Pumpkin, and Eggs! And they are just so yummy.
I honestly think that I have chocolate once a day, whether it's a piece of dark chocolate from ChocoSol or Ambrosia , one of my Banana Chocolate Chip Cookies or a piece of my Almond Banana Bread with Whipped Honey Frosting. I need chocolate in my life. I like to think everything in moderation is okay, including indulging daily in a piece of something that sweetens your soul. And these bars are now part of my rotation of sweets during the week.
Super easy recipe to whip up too! Nothing scary or overly complicated and you will love and enjoy every last bit of the end result.
Another reason I love making healthy desserts is because they can be really delicious and you don't have to feel guilty about it!
Plus, if you deprive yourself of sweets (and you love sweets), you are just going to end up binge eating and that's even worse. It's better to just have a healthy but sweet little something.
Now this recipe is special because my friend and workout partner Seanna gave it to me! These bars are absolutely amazing and packed with protein and good carbs and of course some chocolate. Oh and they are super easy to make! Plus it allows you to use the almond meal leftover when making your almond milk.
You can absolutely just do this recipe without the almond meal crust (that's how my friend Seanna's original recipe was). I just like the added little crunch to it ;)
Almond Meal Graham Crust:
Almond pulp from 1 cup of almonds (Almond Milk recipe here) *About ¾ cups*
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup almond butter
¼ cup peanut butter
¼ cup ground flaxseed
½ cup ground oats
¼ -½ cup honey *the mixture should be coarse but compact or else the crust will fall apart*
Place all ingredients in a food processor and blend. Cover an 8x8 inch pan with parchment paper and spread the almond meal mixture until the bottom of the pan is covered. Set aside and make the pumpkin filling.
1 - 1 ¼ cup Pumpkin Puree
2 cups of oats
2 cup egg whites
½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp Pure Vanilla Extract
⅓ cup honey or maple syrup
1 scoop protein powder
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