Maple Chocolate Chip Protein Pumpkin Bars. Make Your Diet Food Selection Even Easier. In a medium-sized bowl, use an electric mixer to combine pumpkin puree, almond butter, protein powder, maple syrup, and vanilla. This delicious Oatmeal Chocolate Chip Pumpkin Bar recipe is perfect for breakfast, a snack or even dessert.
Mix oats through salt in a large bowl together and stir until well combined. Plus, you can easily make them vegan and gluten-free, if you so desire, by swapping in non-dairy milk and gluten-free oats. Chocolicious Banana & Butterscotch Breakfast Bars! You can cook Maple Chocolate Chip Protein Pumpkin Bars using 9 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Maple Chocolate Chip Protein Pumpkin Bars
- You need 1/2 cup of semi-sweet chocolate chips.
- It's 1/2 cup of raisin bran cereal.
- Prepare 1 cup of whole wheat flour.
- It's 1/4 tsp of salt.
- You need 1 1/2 cup of oats (quick, rolled, or old fashioned).
- It's 1/2 cup of pureed pumpkin.
- You need 1/2 cup of maple syrup.
- Prepare 1 tsp of pumpkin pie spice (apple pie spice or cinnamon will work also).
- You need 1 of (15 ounce) can great northern beans (low sodium preferably), drained and rinsed.
And even better, they're vegan, gluten-free and dairy-free. They have just the right amount of pumpkin flavoring. They're like a cross between chocolate chip cookies and homemade pumpkin pie. I wasn't sure if September was too early for pumpkin recipes, but when I asked on Instagram, everyone's response was a resounding Please start posting pumpkin recipes, like, RIGHT NOW!!!.
Maple Chocolate Chip Protein Pumpkin Bars step by step
- Preheat oven to 350°F..
- In a blender or food processor, combine the beans, syrup, salt, pumpkin pie spice, and pumpkin and blend until very smooth..
- Add the flour and pulse to combine..
- Add the oats and pulse to combine..
- Transfer to a large bowl..
- Add the cereal and chocolate chips and stir well..
- This mixture should be spreadable. If it's too dry, add 1/4 cup of water. If it's too runny, add another 1/4 cup flour..
- Grease a 9 X 13 inch pan..
- Spread the mixture in the pan..
- Bake for 15 to 18 minutes..
- Let cool before cutting into squares..
- You can remove these from the pan, wrap them in plastic cling wrap, and keep them in the refrigerator..
I took that as a good sign for getting this recipe up as soon as possible. Maple is a flavor that can go far beyond pancakes, as these nutty, chocolaty, frosted bars prove. They're made with a shortcut start from Betty Crocker™ chocolate chip cookie mix, and get finished with a scratch maple buttercream that's well worth a little bit of extra effort. To make it easy (read: no mixing of special grain-free flours), we used King Arthur Paleo Baking Flour and couldn't have been happier with the results. These Chocolate Chip Vegan Pumpkin Blondies are the perfect fall snack that appeal to kids and adults alike.