Sunday, August 15, 2010

Pumpkin Pie Protein Bars

Okay, these are not completely "clean", but they make a great substitute for a "naughty" dessert. This is the recipe exactly as I made them, with the exact brands and macronutrient breakdown for those products. If you use a different protein powder or use regular milk the breakdown will likely be different. I used Almond Breeze Almond Milk instead of regular cow's milk to drop the carb count for the recipe.


1 Cup Whole Wheat Flour
1/2 Cup Old Fashioned Rolled Oats
1/2 Cup Brown Sugar
1/2 Cup Butter, chilled & cubed

Blend ingredients in food processor or by hand until clumpy. Press mixture into greased 9 x 13 pan. Bake at 350 for 12 minutes.

While crust is baking...Bring to boil the following:
2 Cups Almond Breeze Unsweetened Vanilla Almond Milk
1 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1 Tsp Cinnamon

Combine Milk mixture with:
5 Scoops Vanilla Flavored Protein Powder (I use Dymatize Elite Whey Isolate...24g/protein per scoop)
3 Eggs (beaten)
2 Cups Pumpkin Puree (I used Organic canned pumpkin...Thanks Elaine!)

Pour pumpkin mixture over hot crust and bake at 350 for 20-25 minutes. Chill for at least 2 hours. Cut into 12 bars and serve! A little fat free Cool Whip is really good on top! ;)

Calories: 235
Fat: 10g
Carbohydrate: 23g
Protein: 14g

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