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Best Easy Gluten-Free Pumpkin Protein Bars Recipe

February 24, 2018 //  by Rebecca Baron 37 Comments

Desserts
DS
Gluten-Free Recipes
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Jump to Recipe·Print Recipe

This is the best easy gluten-free pumpkin protein bars recipe I’ve ever tried. The drizzled white chocolate on top of these bars is the perfect added touch.

Pumpkin Protein Bars Recipe

You may think it’s hard to find a healthy 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 in 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 pumpkin 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:
 
“My no guilt & actually really good for me” treat!

Pumpkin Protein Bars

These DO need to be refrigerated to stay fresh! You can eat them cold or warm them up for 15-20 seconds too!
ANOTHER TIP
Whenever I first TRY a new recipe, I always have a hard time purchasing all those new spices! Let’s 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 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!!

You may also like these recipes:

Best Gluten-Free Desserts Index

Gluten-Free Chocolate Peanut Butter Brownies with Marshmallow Topping

Almond Flour Pumpkin Cookies with Chocolate Chips Recipe

Print

Easy, Gluten-Free Pumpkin Protein Bars Recipe

Pumpkin Protein Bars

★★★★★

4.9 from 7 reviews

These bars are almost like a cross between a pumpkin cake and pumpkin pie. They are so moist and flavorful….lots of spice! I added a drizzle of melted white chocolate atop the bars for a little sweetness…they’re really not overly sweet bars at all. That could be totally optional, though. I just knew it would make them pop in the pictures and the flavors go well together. Melted dark chocolate * would work well too.

  • Author: Rebecca Baron
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: Gluten-Free
Scale

Ingredients

  • 1 Cup Oat Flour *
  • 1 ½ scoops Vanilla Protein Powder
  • ½ tsp Baking Powder
  • ½ tsp Real Salt *
  • 2 tsp Cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Ground Ginger
  • 1/3 Cup Brown Sugar (packed)
  • 3 Eggs
  • 1 Cup Pumpkin Puree (Fresh or Canned)
  • ½ Tbl Vanilla
  • ½ Cup Pecans or Walnuts (chopped, optional)
  • ½ Cup White or Dark Chocolate Chips * (melted, optional)

Instructions

  1. Grease an 8×8 glass baking dish. Preheat the oven to 350 degrees.
  2. In a mixing bowl, whisk together the oat flour, protein powder, baking powder, salt, cinnamon, allspice, ginger and brown sugar.
  3. In another mixing bowl, whisk together the eggs, pumpkin puree and vanilla until smooth and well combined.
  4. Add the wet ingredients to the bowl of dry ingredients and whisk until just combined.
  5. Pour the batter into the prepared baking dish and smooth.
  6. Sprinkle the chopped nuts over the top of the batter evenly.
  7. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the dish for at least 20 minutes before slicing into squares.
  9. Drizzle melted white chocolate over the bars, if desired.
  10. Store in the refrigerator.

Keywords: best, easy, frosted

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Reader Interactions

Comments

  1. Denise

    September 18, 2019 at 5:11 pm

    So easy to make and delicious. I used walnuts and dark chocolate.

    ★★★★★

    Reply
  2. Heather Voultos

    September 3, 2019 at 11:10 am

    easy and yummy

    ★★★★★

    Reply
  3. Megan H

    June 18, 2019 at 5:12 pm

    We used white flour instead of oat flour, and it still tasted great. If you’re looking for more flavor, try adding extra cinnamon. So so so good!

    ★★★★★

    Reply
  4. jill

    January 5, 2018 at 6:19 pm

    I am allergic to oats so will coconut flour work?

    Reply
    • Rebecca

      January 6, 2018 at 3:24 am

      Unfortunately, coconut flour is so different from oat flour, I really don’t think it would work. What flours can you eat and what kind of recipes are you looking for? Maybe I can suggest something you would be able to eat.

      Reply
  5. Angela

    April 21, 2016 at 9:09 am

    Could u use garbanzo bean flour in this?

    Reply
    • Rebecca

      May 12, 2016 at 12:17 pm

      I haven’t tried, but it may turn out ok since the pumpkin and spices will overpower any strong taste from the garbanzo bean flour. Please let me know if you try it, because I’m sure others would like to know.

      Reply
  6. Haley

    March 27, 2016 at 9:50 pm

    Could I substitute the oat flour for coconut flour?

    Reply
    • Rebecca

      April 11, 2016 at 2:55 pm

      No. I wouldn’t try. Those are very different flours.

      Reply
  7. Amy@Europe's Calling

    February 2, 2016 at 3:57 pm

    I was pleasantly surprised with how good these taste. I worried they might not taste very good because of the healthy part, but they are delicious!! This is a keeper recipe!

    Reply
  8. Juvita DaRosa

    January 28, 2016 at 5:45 pm

    What is the nutritional information for these bars? Fat calories, how many grams of sugar, and how many grams of protein per serving. Thank you!

    Reply
  9. Jen

    October 7, 2015 at 5:38 pm

    Fantastic and easy! I doubled the recipe and baked in 9×13. Drizzled maple syrup on top instead of chocolate. Making it again right now!

    Reply
  10. Ari

    September 29, 2015 at 10:04 am

    Would subbing in egg whites for eggs work?

    Reply
    • Rebecca

      October 17, 2015 at 4:52 pm

      I don’t think it would work for this recipe. Sorry but you are welcome to try it.

      Reply
  11. Cynthia

    August 15, 2015 at 4:18 pm

    I made these today but instead of the eggs I substituted unsweetened apple sauce to cut down on the fats. I also added a small handful of dried cranberries and it turned out delicious! One egg can be substituted with 1/4 cup of applesauce. Make sure you add additional baking powder since this is being made by scratch. One tsp of baking powder per 1/4 C of applesauce. Gluten-free, low-fat and high protein bars! Can’t go wrong there!

    Reply
    • Rebecca

      August 19, 2015 at 5:59 pm

      Thank you for your suggestions and adaptions. We are glad you enjoyed the recipe.

      Reply
  12. Jen Bo-Pete

    November 20, 2014 at 2:29 am

    MMmmmmm looks d’lish!

    Reply
  13. Elise

    October 15, 2013 at 9:49 am

    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!

    Reply
    • Rebecca

      October 15, 2013 at 10:09 am

      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 . . .

      Reply
  14. Bragan

    September 30, 2013 at 3:41 pm

    These look so delicious!

    Reply
  15. Linda Hall

    August 10, 2013 at 10:53 pm

    My favorite things to make are with pumpkin. Have to try this.

    Reply
  16. Faye

    July 26, 2013 at 9:16 am

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

    Reply
  17. cheryla lister

    July 11, 2013 at 7:05 am

    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?

    Reply
    • Rebecca

      July 15, 2013 at 11:39 am

      I just did a quick Google search and found several articles saying that you can replace wheat flour with oat flour with a 1:1 ratio but you may not want to do it for everything. Here is an article with more details: http://selfreliantsisters.blogspot.com/2010/02/baking-with-oat-flour.html

      Reply
      • Stacie

        October 27, 2016 at 1:32 am

        Hi, I’m just starting this GF thing for my husband. I have GF flour so it’s NOT oat flour. With this flour work? Thanks!

        Reply
        • Rebecca

          November 8, 2016 at 3:53 am

          gluten-free flour and oat flour are quite different, but oat flour is easy to make by blending oats in your blender.

          Reply
  18. Courtney Tucker

    May 16, 2013 at 11:07 pm

    This sounds wonderful, will try it, thank you.

    Reply
  19. Paula V

    May 13, 2013 at 12:32 pm

    yummy – pumpkin – there is no such thing as too much pumpkin!

    Reply
  20. Helga

    May 12, 2013 at 6:53 pm

    That IS easy – and so spicy, i would love this.

    Reply
  21. Lindsey m

    May 2, 2013 at 10:58 am

    Love pumpkin recipes. Would love to try these!

    Reply
  22. terri tillman

    April 23, 2013 at 1:22 pm

    being a vegetarian i am all for a snack that provides a decent amount of protein.

    Reply
  23. md kennedy

    April 18, 2013 at 7:43 am

    How yummy – and you’re not kidding about healthy! Can’t wait to make these.

    ★★★★

    Reply
  24. One Southern Girl

    April 15, 2013 at 4:04 pm

    That looks yummy. Would it be possible to swap Nunaturals Stevia for the Xylitol Brown Sugar Blend or regular brown sugar?

    Reply
    • Rebecca

      April 16, 2013 at 8:56 am

      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.

      Reply
      • Andrea

        October 5, 2016 at 3:33 pm

        Have to put the protein vanilla in there oat flour I have all purpose flour

        ★★★★★

        Reply
  25. Cali W.

    April 15, 2013 at 6:05 pm

    Thanks for sharing and i like that it is gluten free.

    ★★★★★

    Reply
  26. RANDY FULGHAM

    April 12, 2013 at 9:50 pm

    THESE BARS SOUND LIKE SOMETHING I WOULD DIFFENTLY TRY…!!!

    ★★★★★

    Reply

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Welcome!

Rebecca Baron of My Natural FamilyHi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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