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  • Writer's pictureJenn Clayton

Pumpkin Protein Bars

Vegan, gluten-free & oil free!! Plus VERY low point & delicious!

The PERFECT pre or post workout snack or healthy, protein packed snack or dessert!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!


Use the code- jennswwjourney

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 Tablespoon pumpkin pie spice

  • ¼ cup Lakanto SF maple syrup (to order:

15% off with the code- JENNSWWJOURNEY

  • 1 cup canned pumpkin or homemade pumpkin puree

  • ½ cup almond milk or other non-dairy milk

  • 120 Lily's chocolate chips

  • Preheat oven to 350°F. Spray a 8x8 baking dish with non-stick spray or line with parchment paper.

  • Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice.

  • In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.

  • Gently add the dry mixture into the wet ingredients and mix until well combined.

  • Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean. Let bars cool, cut into 16 bars and enjoy.

  • Store bars in the refrigerator for up to one week or freezer for up to three months.

8 Bars:

81 Calories

Recipe inspiration from

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