Go Back
- 1 cup rolled oats - 1/2 cup pumpkin puree - 1/4 cup almond butter (or any nut butter of your choice) - 1/3 cup pure maple syrup - 1/2 cup protein powder (vanilla-flavored or unflavored work well) - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon sea salt - 1/2 cup chopped walnuts (or preferred nuts) - 1/4 cup mini vegan chocolate chips (optional) Each ingredient in these bars plays a key role in making them delicious and healthy. - Rolled oats provide fiber and help with digestion. They keep you full longer. - Pumpkin puree is rich in vitamins A and C. It gives the bars a lovely flavor and texture. - Almond butter offers healthy fats and protein. It also adds creaminess to the mix. - Maple syrup is a natural sweetener that gives energy without refined sugars. - Protein powder boosts the protein content, great for muscle recovery and fullness. - Ground cinnamon adds flavor and may help regulate blood sugar levels. - Ground nutmeg brings a warm, cozy taste and is full of antioxidants. - Sea salt enhances the sweetness of the other flavors. - Chopped walnuts add crunch and are a source of omega-3 fatty acids. - Vegan chocolate chips (optional) make the bars even more enjoyable with a sweet touch. Feel free to modify these ingredients to fit your needs and preferences. - Nut allergies: Use sunflower seed butter or tahini instead of almond butter. - Gluten-free: Choose certified gluten-free oats for those who have gluten sensitivity. - Sweetener alternatives: Agave syrup or brown rice syrup can replace maple syrup. - Protein powder: If you prefer a plant-based option, look for pea or hemp protein. These substitutions ensure everyone can enjoy these tasty bars! {{ingredient_image_2}} To make your No Bake Vegan Pumpkin Protein Bars, it takes just a few steps. You will need simple ingredients and bowls for mixing. The whole process is easy, so you can enjoy these bars in no time. 1. Mix Dry Ingredients: Start by taking a large bowl. Add 1 cup rolled oats, 1/2 cup protein powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon sea salt. Stir well until everything is combined. 2. Mix Wet Ingredients: In another bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup almond butter, and 1/3 cup pure maple syrup. Make sure it is smooth and creamy. This mixture adds flavor and moisture. 3. Combine Mixtures: Pour the wet mixture into the dry mixture. Use a spatula to fold both mixtures together. Keep mixing until there are no dry spots left. 4. Add Nuts and Chocolate: If you want, you can add 1/2 cup chopped walnuts and 1/4 cup mini vegan chocolate chips. Gently fold them in so they are spread evenly throughout the mixture. 1. Prepare Baking Dish: Take an 8x8 inch baking dish. Line it with parchment paper. Leave some paper hanging over the sides. This helps you take the bars out later. 2. Press Mixture: Transfer the mixture into the lined dish. Use the back of a spatula or your hands to press it down firmly. Make sure it is even and compact. 3. Chill the Bars: Cover the dish with plastic wrap or aluminum foil. Place it in the fridge for at least 2 hours. This step helps the bars set and become firm. 4. Slice the Bars: Once chilled, lift the bars out using the parchment paper. Place them on a cutting board. Cut them into bars of any size you like. They are perfect for snacking! To get the right texture, focus on your mixing. Use a large bowl for your dry ingredients first. Make sure the oats, protein powder, and spices are mixed well. This helps the flavors blend. When you add the wet mix, stir gently but thoroughly. This ensures even moisture. Press the mixture firmly into the baking dish. A compact layer helps the bars hold together well. You can adjust the sweetness of your bars easily. If you like them sweeter, add more maple syrup. Start with one extra tablespoon and taste. You can also swap maple syrup with agave nectar. For less sweetness, reduce the syrup by a tablespoon. Remember, the chocolate chips are sweet too. Balance is key for your taste buds! Serving can elevate your treats. Cut your bars into fun shapes or sizes. Use a rustic wooden board to display them. For a finishing touch, drizzle almond butter on top. A sprinkle of cinnamon adds warmth and color. You can even use a few extra walnuts for garnish. These small touches make your no bake vegan pumpkin protein bars look amazing! Pro Tips Chill for Best Texture: Be sure to refrigerate the bars for at least 2 hours. This allows them to firm up, making them easier to cut and enhancing their texture. Customize Your Nuts: Feel free to swap out walnuts for your favorite nuts or seeds. Almonds, pecans, or pumpkin seeds would all add a delightful crunch! Protein Powder Choices: Use flavored or unflavored protein powder depending on your preference. Vanilla is a great choice as it complements the pumpkin flavor beautifully. Store Properly: These bars can be stored in an airtight container in the fridge for up to a week, or in the freezer for longer-lasting freshness. {{image_4}} You can spice up your bars with a few simple tweaks. Consider adding ginger or allspice for extra warmth. A splash of vanilla extract can elevate the taste, too. These small changes can make your bars unique and exciting. If you need gluten-free bars, switch to certified gluten-free oats. For a nut-free version, use sunflower seed butter instead of almond butter. These swaps keep the bars safe for those with allergies while retaining their delicious flavor. Feel free to mix and match your nuts and chocolate. Try pecans or almonds instead of walnuts. You might even add dried fruit for a chewy texture. Using dark chocolate chips or carob chips can give a different taste. Each option allows you to customize your bars to your liking. Store your no bake vegan pumpkin protein bars in an airtight container. This keeps them fresh and tasty. You can layer them with parchment paper to avoid sticking. This method works well for both fridge and counter storage. These bars stay fresh for up to one week in the fridge. If you store them at room temperature, aim to eat them within three days. The bars may lose some texture if stored too long. To freeze your bars, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. This method keeps them good for up to three months. When ready to eat, thaw them in the fridge overnight for the best taste and texture. To make these bars healthier, you can swap some ingredients. Try using less maple syrup. You can also add more oats to boost fiber. Another option is to use unsweetened almond milk instead of syrup. This adds moisture without extra sugar. You can also add seeds, like chia or flaxseed, for extra nutrients. These small changes keep the bars tasty and nutritious. Yes, you can use other nut butters. Almond butter works great, but peanut butter is good too. Cashew butter adds a nice creaminess. Sunflower seed butter is a great nut-free option. Each nut butter gives a different flavor. Choose one that you like best. Just make sure it is smooth for easy mixing. You know the bars are ready when they are firm. After chilling for two hours, they should hold their shape. If they feel soft, let them chill longer. When you cut them, they should hold together well. Once they are set, slice them into bars. Enjoy them right away or store them for later! This blog post covered the key ingredients for no-bake vegan pumpkin protein bars and their benefits. I provided step-by-step instructions to make them easy. You learned about tips to get perfect texture and ways to change flavors. Storage tips help keep your bars fresh. In short, these bars are simple, healthy, and fun to make. You can adapt them to fit your taste and needs. Enjoy making and sharing your tasty creations!

No Bake Vegan Pumpkin Protein Bars

Delicious and nutritious no-bake bars packed with pumpkin and protein, perfect for a healthy snack.
Print Recipe Pin Recipe
Course Snack
Cuisine Vegan
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 1 cup pure maple syrup
  • 1 cup protein powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 1 cup chopped walnuts
  • 1 cup mini vegan chocolate chips

Instructions
 

  • In a spacious mixing bowl, combine the rolled oats, protein powder, ground cinnamon, ground nutmeg, and sea salt. Stir thoroughly to ensure the dry ingredients are well mixed and evenly distributed.
  • In a separate bowl, whisk together the pumpkin puree, almond butter, and pure maple syrup until the mixture is smooth and creamy, ensuring all ingredients are fully blended.
  • Gradually pour the wet mixture into the bowl containing the dry ingredients. Use a spatula to fold the mixture together until completely combined.
  • Gently fold in the chopped walnuts and mini vegan chocolate chips (if using), ensuring they are evenly scattered throughout the mixture.
  • Prepare an 8x8 inch baking dish by lining it with parchment paper, allowing some paper to overhang the sides for easy removal later.
  • Transfer the combined mixture into the prepared baking dish. Use the back of a spatula or your hands to press it down firmly, creating an even and compact layer.
  • Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, allowing the bars to set and firm up properly.
  • Once chilled and set, use the parchment paper overhang to lift the slab out of the dish. Slice into bars of your desired size, making them perfect for snacking.

Notes

Serve the bars on a rustic wooden cutting board. For an extra touch, drizzle a thin line of almond butter over the top or sprinkle with a dash of cinnamon before serving!
Keyword no-bake, protein bars, pumpkin, vegan