I eat a lot of protein bars. Like at least one every day. It’s a sad addiction but one that I find slightly necessary because I don’t really eat meat.
Since I eat them every day, it’s pretty easy for me to get bored with them. So every few weeks or so I like to mix things up a bit and come up with a new protein bar combination (hence why you see so much protein bar recipes on here).
Being that it’s pumpkin season (which is by far the only redeeming part of the colder, darker weather), I thought I would give my protein bars a little pumpkin twist. Everything is better with pumpkin, right?
Since pumpkins don’t have a natural sweetness, I kicked up the sweet factor of this protein bar by adding a glaze to the top. Granted it isn’t the healthiest thing ever (I did use powdered sugar) but I managed to make it slightly better with some vanilla protein powder. Have to balance the good with the bad.
This recipe also features maple syrup which pairs fabulously with pumpkin. If you don’t have any maple syrup around, feel free to sub in molasses, honey, or agave instead.
Glazed Pumpkin Protein Bars
Ingredients:
Bars:
- 1 15 ounce can of pumpkin
- 1 cup bulgur wheat
- 2 cups water
- 1 1/2 cup oats
- 1/4 cup maple syrup
- 1 cup protein powder
- 1/2 cup diced figs
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
Glaze:
- 2 tablespoons vanilla protein powder
- 1 tablespoon almond milk
- 1 tablespoon maple syrup
- 1/4 cup powdered sugar
Method:
Preheat oven to 350 degrees.
First, you want to prepare your bulgur. Bring bulgur and water to boil in a pot and then reduce to simmer for 10 minutes.
While bulgur is cooking, in a large bowl, mix your wet ingredients, maple syrup, pumpkin, and figs.
In a medium bowl, mix dry ingredients, oats, protein powder, cinnamon, pumpkin pie spice, nutmeg, and salt.
Once bulgur is cooked, drain it and then add it to the wet ingredient bowl.
Add your dry ingredients to the wet ingredients and stir until combined.
Pour mixture into a 11 X 14 pan that has been sprayed with non stick spray.
Cook in oven for 20 minutes.
Remove to cool completely.
While bars are cooling, make your glaze.
Add protein powder, almond milk, maple syrup, and powdered sugar to a small bowl and whisk until smooth.
Pour glaze over the cooled protein bars. Allow glaze to dry and then cut into 10 bars.
I think I might have found a combination that will hold me over for the rest of the season. Now that’s quite an accomplishment!
What are your favorite Fall protein bars?
