A QUICK NOTE
Protein powder can make baked goods dry if they stay in the oven too long. Pull these bars when the center is just set and let them cool completely before slicing for the best gooey texture.
INGREDIENTS
1 cup oats
¾ cup flour of choice (I used a paleo almond-and-coconut flour blend)
1¼ cups vanilla protein powder
1½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup pumpkin purée
⅓ cup sugar-free maple syrup
2 teaspoons vanilla extract
⅓ cup unsweetened applesauce
½ cup chocolate chips
DIRECTIONS
1. Preheat the oven to 350°F. Line a 9 × 9-inch baking dish with parchment paper.
2. In a large bowl, stir together the oats, flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin purée, maple syrup, vanilla, and applesauce.
4. Slowly add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
5. Spread the batter evenly in the prepared baking dish.
6. Bake for 10–12 minutes, watching closely. The bars are ready when the center is just set and slightly firm.
7. Let the bars cool completely before removing them from the pan and slicing.
