October is here! It’s time for some new recipes! I really enjoy eating pumpkin, but it’s harder to find outside of the fall season. I purchased two cans of pumpkin last week and decided to do something with them. I made a healthier version of pumpkin bars that are easy to make and have a good amount of protein. I added chocolate chips because I just love chocolate. You could substitute the chocolate with nuts or blueberries. These are great pre or post-workout.
- 2 scoops of chocolate protein powder
- 1/4 cup of flaxseed meal
- 1/2 cup of chocolate chips
- 2 whole eggs (can substitute egg whites)
- 2 tablespoons of coconut oil melted (or leave out for less fat)
- 1 can of organic pumpkin
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- 1 and 1/2 cups of ground instant oatmeal
- Enough almond milk to wet the mixture to the consistency you desire ( you can also use water)
1. Spray a square glass baking dish and preheat oven to 375 degrees.
2. Take about 2 cups of dry instant oatmeal and grind in the blender until it is the consistency of flour. Measure out 1 and 1/2 cups of the ground oats and place in a bowl. Add the baking soda and protein powder in the bowl with the oatmeal. Add the flaxseed meal. Mix.
3. In a separate bowl, mix the canned pumpkin, vanilla extract, eggs, coconut oil, and chocolate chips. You can also add in stevia if you want more sweetness.
4. Add the wet ingredients to the dry ingredients and mix until blended well. Slowly add in the almond milk to make the mixture smoother, but it should still be a little thick.
5. Bake at 375 degrees for 30-45 minutes. Check often and make sure it doesn’t dry out too much.
6. Take out and cool.
7. Cut into 10-12 squares.