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Pumpkin Pie Protein Bars

It can’t be November and we’re in full-on pumpkin mode already?! Yaaaas!

And who said you ‘can’t have dessert’? NOT ME! I’m all about healthier versions of our traditional treats – I promise that THIS is going to help you stay on track with your goals over the Thanksgiving holidays.

With oats, zucchini and protein powder as the base, these bars are gluten-free and vegan as long as you use vegan protein powder. They’re also loaded with hormone-balancing ingredients and nutrients plus they’re oil-free and sugar-free – the entire batch is sweetened with just a dash or stevia or monk fruit! You’re going to LOVE how moist and nourishing they are. They make a great snack, pre or post-workout snack, healthy dessert or even breakfast on the go.

Let’s do it!

Pumpkin Pie Protein Bars (6 servings)

220 cals, 2f fat, 17g carbs (3 g fibre), 12g pro

*boost protein by adding my protein whip cream below


  • 2 yellow summer squash or zucchini finely grated or riced (500 g)
  • ⅔ cup organic pumpkin puree 150 g
  • 1 cup liquid egg whites
  • 1 ⅓ cup gluten free oats
  • ¼ cup Califia Farms pumpkin almond milk creamer  (or just sub your favorite dairy-free milk)
  • 2 scoops vanilla protein powder (I use whey as I prefer the consistency but vegan can work too!)
  • 1 Tbsp liquid stevia or monkfruit (optional to taste)
  • 2 tsp vanilla
  • 2 tsp aluminum free baking powder
  • 2 tsp cinnamon
  • 1 tsp maca
  • 1 tbsp ground flax seed
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cloves

1 Minute Protein Whip Cream Topping (1 serving)

55 cals, 2g fat, 2g carbs 12g protein 


  • 2 tbsp 0% plain greek yogurt 
  • 1 tsp coconut flour
  • 1 tsp flavored protein powder (any flavor you chose is the flavor it will take)
  • Dash of stevia or monk fruit sweetener

Whip together with a fork and enjoy!


  • Pre-heat oven to 350 degrees.
  • Wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.
  • In a large bowl, combine your riced squash (no need to drain), pumpkin, liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, protein powder, maca and spices. Mix well and pour into a parchment-lined 9×9 pan. Bake for 45 minutes or until set. The bottom might remain a little wet because of the veggies. That’s normal as they’re going to be a yummy, soft consistency.
  • For a boost of protein and flavor top it with my protein whip cream and a sprinkle of cinnamon or pumpkin pie spice. YUM 🙂
  • Let them cool before cutting into 6 pieces.
  • Keep refrigerated (they’ll last about a week), and Enjoy! Happy Thanksgiving xo


Stay tuned for my new book ‘How To Eat’ featuring over 100 of more recipes like this – coming soon! 

Looking for an easy-to-follow Nutrition Plan with simple recipes to help you drop some fat and feel better before the holidays? Check out my 8 week Healthy Body Meal Plan HERE

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