Pumpkin Spice Protein Bars

2 C Oat Flour
2 Scoops Vanilla UMP (Ultimate Muscle Protein Powder)
2 tsp. ground Cinnamon
1 1/2 tsp ground Ginger
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp ground Cloves,
1/2 tsp Salt
1 15 ounce can Pumpkin puree
1/2 C unsweetened Applesauce
1/4 C Brown Sugar
1/4 C Splenda
2 tsp Vanilla extract
2 Eggs
1/2 C nonfat Milk

To make oat flour, whirl oatmeal in a blender on high until it turns into flour.

You can use any type of whey or casein protein powder in this, but it will alter the nutrient count slightly. I always use UMP because it has superior results in baking. The texture of anything else just isn't as good.

Any type of zero calorie sweetener, or sweetener with calories for that matter (just adjust the nutrients) will work in this. I used Splenda because it was on hand and doesn't leave a bitter after taste. With just 1/4 C for 12 bars it's a very small l amount in each one.

Heat oven to 350. Grease a 13x9-inch baking pan

Mix together in a medium bowl the oat flour, protein powder, cinnamon, ginger, baking powder, soda, cloves, and salt. Set aside.

In a large bowl, mix the pumpkin with the applesauce, brown sugar, Splenda, vanilla, and eggs until well blended.

Alternate stirring the flour mixture and the milk into the pumpkin mixture, beginning and ending with the flour mixture. (I do about 1/3 the flour mixture, mix well, then 1/4 C of milk, mix, then repeat and end with the last 1/3 of flour mixture.)

Spread the batter evenly into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Serving Size: Makes 12 2x4-inch bars