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Ingredients
1/2 cup pumpkin purée
1 1/2 cups oats
2 Tbsp milled flax seed
4 scoops protein powder
1/2 cup Peanut Butter
1/4 cup chopped almond
1/4 cup coconut oil
1/4 cup water
1 tsp cinnamon
1 tsp vanilla
1/4 sugar, honey, or Splenda (optional) this is if you like a sweeter bar
Topping
1/4 cup sliced almonds (optional)
1/2 cup dark chocolate chips
Directions
Mix all ingredients but toppings together well (I used my KitchenAid, but you can also mix with a food processor or by hand). Lightly spray an 8×8-inch pan with canola oil or line it with parchment paper and spread the mixture evenly in the pan. Melt chocolate on the stove or in the microwave. Spread over the mixture in the pan. Sprinkle sliced almonds on top of chocolate before it cools.
Place the pan in the freezer for at least 2 hours. Cut into 12 bars and wrap in plastic wrap and/or foil and store in the freezer.
Thaw slightly before serving.
*Nutritional Facts are based on 12 servings. The protein powder I used is Chocolate Soy Protein)
1/2 cup pumpkin purée
1 1/2 cups oats
2 Tbsp milled flax seed
4 scoops protein powder
1/2 cup Peanut Butter
1/4 cup chopped almond
1/4 cup coconut oil
1/4 cup water
1 tsp cinnamon
1 tsp vanilla
1/4 sugar, honey, or Splenda (optional) this is if you like a sweeter bar
Topping
1/4 cup sliced almonds (optional)
1/2 cup dark chocolate chips
Directions
Mix all ingredients but toppings together well (I used my KitchenAid, but you can also mix with a food processor or by hand). Lightly spray an 8×8-inch pan with canola oil or line it with parchment paper and spread the mixture evenly in the pan. Melt chocolate on the stove or in the microwave. Spread over the mixture in the pan. Sprinkle sliced almonds on top of chocolate before it cools.
Place the pan in the freezer for at least 2 hours. Cut into 12 bars and wrap in plastic wrap and/or foil and store in the freezer.
Thaw slightly before serving.
*Nutritional Facts are based on 12 servings. The protein powder I used is Chocolate Soy Protein)
