Pumpkin Protein Bars
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 188.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 50.1 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.3 g
- Protein: 16.1 g
View full nutritional breakdown of Pumpkin Protein Bars calories by ingredient
Introduction
Dense, chewy, satisfying protein bars at a fraction of the cost. Dense, chewy, satisfying protein bars at a fraction of the cost.Number of Servings: 12
Ingredients
-
3 1/2 cups quick cooking oats
1 1/2 cups instant nonfat dry milk
4 scoops vanilla protein powder, low carb
1/4 cup ground flaxseed meal
2 1/2 teaspoons pumpkin pie spice
1 tablespoon Splenda Brown Sugar Blend
2 large egg whites, beaten stiff
1/2 cup Davinci Butter Rum coffee syrup, sugar free and
1/2 cup Davinci Caramel coffee syrup, sugar free or 1 cup sugar free Cinnamon coffee syrup or 1 cup sugar free DaVinci Pumpkin Pie Spice syrup
1/2 cup canned pumpkin, not pumpkin pie mix
1 teaspoon vanilla
1/4 cup apple juice
Directions
Preheat oven to 325 degrees. Prepare a 9 x 13 baking dish by spraying with a baking-release spray such as Pam, set aside.
In a large mixing bowl combine oats, instant milk, protein powder, flaxseed meal, pumpkin pie spice and brown sugar replacement. Stir well to combine.
In a separate bowl, whip the egg whites, fold in coffee syrups, pumpkin, vanilla extract and apple juice. Add the egg white mixture to the dry ingredients and stir by hand to combine. Pour into prepared pan and smooth top to flatten. Bake 30 minutes, or until top is dry and edges are lightly golden. Remove from oven and cool in pan 10 minutes, turn out onto cookie rack and cool completely. Cut into 12 equal bars and wrap individually. Stores well in freezer.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIDREAM.
In a large mixing bowl combine oats, instant milk, protein powder, flaxseed meal, pumpkin pie spice and brown sugar replacement. Stir well to combine.
In a separate bowl, whip the egg whites, fold in coffee syrups, pumpkin, vanilla extract and apple juice. Add the egg white mixture to the dry ingredients and stir by hand to combine. Pour into prepared pan and smooth top to flatten. Bake 30 minutes, or until top is dry and edges are lightly golden. Remove from oven and cool in pan 10 minutes, turn out onto cookie rack and cool completely. Cut into 12 equal bars and wrap individually. Stores well in freezer.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIDREAM.
Member Ratings For This Recipe
-
SUEDI3399
-
HEALTHYCHIC
These are OUTSTANDING! I had to sub unsweetened applesauce for the juice and reduced the syrups in half (my own preference on sweetness level). Just when you think having something high in protein, soft and yummy wasn't possible without the calories of flour. Everyone has to make these. Thanks Gem! - 10/10/07
-
CD12068221
I would follow what the others said about changing up the syrups. I used a 1/2 cup carmel and 1/2 cup vanilla (because that's what our grocery store carried), and the splenda flavor overwhelmed all the other flavors. It's a good base and I will keep tweeking it. Thanks for posing this recipie:)
- 7/5/12
-
ELLIJOS
-
GKOBRIEN94