Ooey-Gooey High Protein Pumpkin Oatmeal Bars

Okay, to say that I’m OBSESSED with these is an UNDERSTATEMENT. I’m all about making desserts healthier, and this one checks all of the boxes. With only half of a cup of honey for 12 bars, this pumpkin cookie oatmeal bar is packed with Truvani Protein, my absolute favorite, fiber from the Sprouted Oats and Flaxseed meal, and moist from the small amount of olive oil and the canned organic pumpkin. It’s indulgent for sure, but in the best way because you’re getting a dessert packed with nutrients and all the pumpkin-fall flavor. Please enjoy. 🤎

Ingredients:

• 1 cup Sprouted Rolled Oats (One Degree Organics is my favorite)

• 1/2 cup gluten free flour (Bob’s Red Mill is the best)

• 2 tablespoons ground flaxseed

• 1 tablespoon organic ground cinnamon

• 1 tablespoon organic pumpkin  pie spice

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 large, organic pasture-raised eggs (I think Good quality eggs make a huge difference, but use what you have/can!)

• 1 cup organic pumpkin puree

• 1/2 cup local honey

• 3 tablespoons melted olive oil (coconut oil melted and cooled is a great alternative

• 1 teaspoon organic vanilla extract

• 1 chocolate bar of choice, finely chopped. I used Lily’s Organic, but I also love Hu, Theo, and Endangered Species for clean, fair trade chocoalte.

• 3 scoops Truvani Vanilla Protein - Note, you can use whatever protein you like, but I do believe the less fillers, gums, and added ingredients the better.

• Optional: melted chocolate on top for coating. (I used 1/2 a chocolate bar with a splash of almond milk and covered the top).

Recipe:

• Preheat the oven to 350* F and line an 8 x 8” pan with parchment paper or non-toxic cooking spray.

• Add all dry ingredients to a medium bowl and stir together to combine. In a separate bowl, combine the wet ingredients.

• Slowly add dry to wet ingredients, stirring to combine as poured. Chop your chocolate bar and add into the mixture.

• Evenly spread and press (using wet hands if needed) batter evently into the pan lined with parchment paper. If using, melt chocolate and spread with a spoon on top.

• Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

• Remove from oven and allow the cake to cool completely before slicing into bars.

• Serve warm, at room temp, or chilled. These were SUCH a hit with my work and my boyfriend, so I consider this a win for the masses.

Happy fall. 🍁🍁🍁🍁