Chewy Pumpkin Protein Bars
We’re breakfast fiends here at IQS, so any new recipe addition to our morning cook up repertoire (especially if it contains peanut butter) is a good thing indeed.
Today we’ve mingled two of our favourite whole food ingredients: pumpkin and peanut butter, and blended with oats for a breakfast-y flair. We’ve also added our go-to protein powder by Bare Blends. We used their unsweetened Bare Whey Protein Isolate for a much-needed early morning protein boost, which will help curb sugar cravings until lunch time. The result? A delectable, chewy and utterly satisfying snack bar to munch on the go or at your desk.
Yield:
16 servings
Active Time:
5 minutes
Total Time:
20 minutes
Ingredients
- 1 cup rolled oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla powder
- 2 tablespoons Bare Blends Bare Whey Protein Isolate or Vanilla & Coconut Plant Protein
- Pinch of sea salt
- 1/2 cup Pumpkin Puree
- 1/2 cup natural, unsalted smooth peanut butter
- 2 teaspoons rice malt syrup (optional)
Directions
- Line a small dish with baking paper. Add all ingredients together in a mixing bowl. Dump mixture into the lined baking tray and smooth out with the back of a spoon.
- Place in the freezer for 15 minutes until set.
- Once set, slice into 12 squares and store in a container in the fridge to have on the go for breakfast or a snack.
- Enjoy!
Note: Feel free to use any Bare Blends protein powder in this recipe. We think their Organic Vanilla Bean Native WPI would also taste great.
To make Pumpkin Puree: Roughly chop 400g any Kent or Jap pumpkin. Place pumpkin pieces into a pot with 1 inch of boiling water, reduce to a simmer. Cover and allow to cook for 10 minutes until soft. Drain pumpkin and then mash. Reserve ½ cup to make the Chewy Protein Bars and freeze the rest for future use.
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