It’s PUMPKIN season, y’all! Living in Korea can suck sometimes when it comes to getting things at the commissary. I swear people hoard when they find things in stock and then you never know when it will be back again. Thankfully I have a person on the inside that let me know when the canned pumpkin was coming back. Timmy and I headed out and stocked up on a few cans (and coconut oil while it was there again!) Don’t worry, I didn’t go nuts and clear the shelves. Isn’t that rule #1 of extreme couponing? Dont be a shelf clearer? Not that I have any coupons for pumpkin but you know what I mean.
Anyway, back to the title. I have plans for some overnight crock pot pumpkin oatmeal but wanted to make something now! I went for the Jamie Eason protein bars. Seemed like a better snacky option than a lot of other recipes I found on Pinterest.
She has a lot of recipes posted up on BodyBuilding.com but here is the pumpkin protein bar…
Pumpkin Protein BarsIngredients:½ C Xylitol Brown Sugar Blend (Ideal)1- 4 oz. jar baby food applesauce2 tsp. ground cinnamon1 ½ tsp. ground ginger½ tsp. ground clove1 tsp. baking powder1 tsp. baking soda½ tsp. salt2 tsp. vanilla extract4 large egg whites1- 15 oz. can of raw pumpkin2 C oat flour2 scoops vanilla whey protein½ cup almond milk½ C chopped walnuts (optional)Directions:Preheat the oven to 350.Spray a 9 X 13 Pyrex dish with non-stick spray.Combine first 11 ingredients and mix well.Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.Spread batter into the Pyrex dish and back for 30 min.