Thursday, October 23, 2014

Pumpkin Spice Protein Bars

GUESS WHAT!? It's finally beginning to feel like Fall in Orlando… FINALLY.
Not only has this shift in weather inspired a change in my workouts, it's also inspired a change in my food! Especially when it comes to my 
protein bars. Normally I go for store bought bars because they're quick and easy, but there's something about fall that makes me want to 
get all Suzy homemaker and what not. Which led me to make these amaze Pumpkin Spice Protein Bars! My favorite part about these bars 
are their portability. They're so easy to grab n' go! Absolutely perfect for a healthy girl with a busy schedule. Not to mention they're 
pumpkiny, cinnamony, chewy bars of awesomeness. So delicious!! A Bonus? These bars have high protein, looooww sugar, zero preservatives 
AND the ingredients are super easy to swap out.

Recipe below! Xx

10 bars (can vary depending on how thick you cut them)

2 cups Rolled Oats (Old Fashioned)
104 grams (about 7 scoops) True Athlete Natural Whey Protein in Vanilla
(This brand eliminates all impurities, banned substances, artificial sweeteners, etc. Love them!)
1/2 cup Chopped Pecans
1/4 cup Pumpkin Seeds
1/4 cup Raisins (I used golden and red)
1/4 cup Rich Dark Chocolate
1 cup Spelt Flour (I got mine at WholeFoods)
1 tbsp. Cinnamon
1 tbsp. Pumpkin Spice
3/4 tsp. Baking Soda
3/4 tsp. Baking powder


1 1/2 Bananas (mashed)
1 cup Pure Pumpkin Puree
3/4 cup Egg Whites
1 tsp. Pure Vanilla Extract
1 1/2 tsp. All Natural Peanut Butter
1 1/2 tsp. Honey


1. Preheat oven to 375F
2. Mix all dry ingredients together until combined.
3. In a medium bowl, mash bananas until frothy. Add remaining wet ingredients and mix until incorporated.
4. Pour the wet ingredients into the dry and mix together (Don't be afraid to use your hands here!)
5. Line baking dish with wax paper. Pour mixture into the dish and spread out evenly.
6. Bake 17-19 minutes.
7. Once cooled, cut recipe into bars and Enjoy!
Make sure to store bars in the refrigerator in an air tight container for up to a week. 

This recipe was adapted from

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