Super Easy Fall Breakfast/Dessert

These chocolate pumpkin oat bars make the perfect breakfast, snack, or dessert. They are packed with protein from the oats and protein powder so they will help keep you full. I love adding some nut butter on top to get in healthy fats.

These bars are flourless and made with simple ingredients. There are so many different variations you could do with these. You could switch up the protein powder, add in different spices, add raisins, add nuts, the list goes on.

I’ve been prepping a big batch of these in the beginning of the week to have on hand for the rest of the week. They are the perfect on-the-go snack that will actually keep you full.

These bars would taste super delicious with a cream cheese frosting on top or really any frosting. I have some frosting recipes on my blog or there are countless vegan ones online.

Pumpkin puree: make sure to use the puree and not pumpkin pie filling. You could also use mashed sweet potato or banana.

Sugar: I used coconut sugar to keep the recipe refined-sugar-free. Any GRANULTATED sugar will work.

Oil: I used coconut oil. Any oil will work. You could also use vegan butter.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk works as well.

Protein powder: I used vanilla plant-based protein powder. Any flavor will work. I’d recommend a plainer flavor like vanilla or even unflavored. If you don’t want to use protein powder, you can add more oats or replace it with almond flour.

Chocolate chips: any chocolate will work. You could also chop a chocolate bar.

Ingredients:

• Pumpkin puree

• Sugar

• Oil

• Nondairy milk

• Cinnamon

• Baking powder

• Oats

• Protein powder

• Chocolate chips

Recipe:

• 1 cup pumpkin puree

• 2/3 cup sugar

• 6 tablespoons LIQUID oil

• ¼ cup nondairy milk

• 1 teaspoon cinnamon

• 2 teaspoons baking powder

• 1 cup oats

• 1/3 cup protein powder

• 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    If the oil isn’t melted already, melt the oil.

4.    Transfer to a larger bowl and add in the pumpkin puree, sugar, and nondairy milk. Stir well.

5.    Add in the cinnamon, baking powder, oats, and protein powder. Stir well. Fold in the chocolate chips.

6.    Transfer to the baking pan and bake for 35-40 minutes.

Be sure to store these bars in the refrigerator or freezer. The bars should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!