Easy, Gluten-Free Pumpkin Protein Bars Recipe

An Easy, Healthy Pumpkin Protein Bar Recipe - It's Even a Gluten-Free Recipe!

You may think it’s hard to find a healthy pumpkin protein bars recipe but I have a great one for you today.  I don’t know many people who don’t love a good treat!

A few of the most popular “temptations” are definitely bread and pastries! Which is why this “treat” (you can actually consider this one of your smaller meals or snacks, yay!) is one of the FAVORITES in my house!
I actually bag them up as pairs and keep them in my fridge all the time! I usually make a batch every single week, in fact! I send them with my husband for snacks at work and always have them for when I need a quick meal or on the go treat! My daughter even loves them!  You can freeze them too if you want to make a few batches at a time.
WARNING: You will LOVE these bars!
(and if you say you are not a fan of pumpkin, try em anyways!! OR I have also made them with mashed ripened bananas and made banana walnut bread!)
Okay, here we go, your life is about to be changed:


(Or as I call them, “My no guilt & actually really good for me” treat!) 
(I originally got this recipe from, they have lots of great recipes on there under the Jamie Eason Live Fit Plan!)

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4.5 from 2 reviews
Protein Pumpkin Bars
Recipe type: Snack
Serves: Yeilds 24 Squares
  • ½ C Xylitol Brown Sugar Blend ---(I am not a fan of Splenda or Xylitol so I replaced with ½ cup Organic Dark Brown Sugar-but regular brown sugar will do!)
  • 1 - 4 oz. jar baby food applesauce--(I use baby food applesauce OR those tiny natural individual applesauces! Just make sure its 4 oz)
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • ½ tsp. ground clove
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 4 large egg whites
  • 1 - 15 oz. can of raw pumpkin
  • 2 C oat flour---(I find it much cheaper to just make my own OAT FLOUR. You usually need almost double the oats to make same amount of flour. So for these 2 cups of oat flour, you will need almost 4 cups oats and blend REALLY WELL in blender until it is Powder!!! You want it very fine!)
  • 2 scoops vanilla whey protein
  • ½ cup almond milk--(You can use any kind of milk you want! I prefer this or skim, but I have also used whole and 1% and its worked out fine!)
  • ½ C chopped walnuts (optional)--(YES PLEASE, yummy!!! Sometimes I sprinkle on top and sometimes I mix in with the batter!)
  1. Preheat the oven to 350.
  2. Spray a 9 X 13 Pyrex dish with non-stick spray
  3. Combine first 11 ingredients and mix well.
  4. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.
  5. Spread batter into the Pyrex dish and bake for 30 min. (I usually only leave in the oven for 25, the plus is they are softer-the negative is the fall apart easier....the other plus is they fall apart easier, YUM!!!! Try both ways and see what you like!)
  7. And these DO need to be refrigerated to stay fresh! You can eat them cold or warm them up for 15-20 seconds too!

Nutrition Facts:

Nutrition (without walnuts): 1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein

Nutrition (with walnuts): 1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein

Now Enjoy

Makes 24 squares.—(If you are relying on these nutrition facts you need to be sure you are cutting the pan into 24 squares!)!

And these DO need to be refrigerated to stay fresh! You can eat them cold or warm them up for 15-20 seconds too!
Whenever I first TRY a new recipe, I always have a hard time purchasing all those new spices! Lets be honest, those babies are expensive when it comes to “trying” a new recipe! So what I always do is go to the health food store near me (SPROUTS/Sunflower Market) and they actually have a spice counter! Yes, a SPICE counter!!! So I can scoop out my own spices and then I can get as much or as little as I need or want! I never pay more than 50 cents for each spice! Check out your local health food store and see if they offer this!! And if they don’t, well, these Pumpkin Bars are worth the additions to your spice rack!!!

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  1. Elise says

    Hi there! I have celiac and just wanted to mention that oat flour is not gluten free. Most oats have been cross contaminated during the growing process. So, unless you buy truly gluten free oats to make your flour, you might have some problems if sensitive to gluten and in some cases, (like me) many people with celiac still have trouble digesting oats, GF or not. There are many other GF flours to choose from, though and I’m sure they would do fine with this recipe! It sounds great. Thanks!

    • says

      You’re right. The only place I’ve found to buy gluten-free oats is from Bob’s Red Mill. When I was allergic to wheat, I was also allergic to oats. It’s all in the grain family. Not all celiacs are allergic to oats though. It’s one of those individual things . . .

  2. Faye says

    We’re always on the lookout for gluten free recipes. This will make a nice addition to our stash. Thank you

  3. cheryla lister says

    I’ve been thinking about trying a gluten-free diet. These sound yummy, and thanks for the tip on making oat flour. Can you use oat and wheat flour interchangeably?

    • Rebecca says

      You could but you wouldn’t get that yummy brown sugar richness. Maybe you could do half and half. Or I think natural maple syrup would be yummy and I always think the more natural, the better.

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