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Protein Pumpkin Breakfast Bars
Protein pumpkin oatmeal breakfast bars are the perfect healthy breakfast or afternoon snack! These soft baked breakfast bars are gluten free, vegan, dairy free and so easy to make! Great for grab and go breakfast on the run!
In a large bowl add the ground flax seeds and dairy free milk.
Add the pumpkin puree and maple syrup and stir.
Add the protein powder, rolled oats, pumpkin pie spice, ground cinnamon, ground ginger and baking powder to the wet ingredients.
Add the dried cranberries and chopped pecans and stir well to combine thoroughly.
Using an 10X10 pan, line with parchment paper and lightly mist with non-stick spray.
Add the batter to the pan and press down until you have one even layer of batter.
Optional: Add additional dried cranberries and pecans to the top
Place in the oven and bake for 35 minutes
Take out and allow to cool completely. Cut into 8 slices
This recipe can be made in an 8X8 pan if you do not have a 10X10, no changes are required for cooking time. Be sure to allow the bars to cool completely (at least 1-2 hours), overnight is best, before cutting. They will be incredibly soft and feel almost underdone right after baking. Store these pumpkin oatmeal bars in the fridge for up to 5 days or in the freezer for up to 3 months. This recipe uses a vegan protein powder, if you do not have vegan protein powder, use 2/3 cup oat flour and 2 tablespoons maple syrup in place of the protein powder.