Pumpkin Spice Protein Power Bars!

It's that time of year!!! When it's 47 degrees in the morning in NH, there's no way around it. WELCOME, GREAT PUMPKIN! I have vowed off PSL's and drive through coffee until Oct. 1 to save money and unneeded sugar. But now that I'm teaching again, I need QUICK breakfasts out the door that will fuel my long days. Cue this delicious creation. Dense and moist, it will fill you up AND satisfy those fall flavor cravings. My boys loved it and with a dollop of whipped cream, you could serve this to friends and family as a great party dessert!

A Starbucks pumpkin spice latte with whole milk and whipped cream packs 50 grams of sugar and 420 calories. Let that sink in. Our culture is obsessed with liquid heart attacks waiting to happen. There are wayyyyy healthier ways to get your basic chick on!!

Check out the ingredients:

(Thanks Nicole for the beautiful fresh eggs! There is truly nothing better.)

I made a pumpkin souffle a few years ago with pumpkin, egg, coconut milk, and added Quest protein for texture. That's what inspired today's bake and I'm surprised with how well the vegan protein baked up!

Ingredients:

4 eggs
1 cup Califia Farms coconut milk/coconut water blend
1 scoop Vegan Chocolate Recover Protein (Feel free to sub your favorite protein powder!)
pinch salt
sprinkle of Cinnamon
1/2 cup pure canned pumpkin
1/2 cup old fashioned oats
1 cup Kodiak Cakes Power Cakes Protein packed whole grain buttermilk pancake/waffle mix

Directions:

Preheat oven to 350.
Spray 8X8 dish with nonstick spray.
Mix all ingredients with electric mixer until smooth.
Add to pan and bake for 30 minutes until golden brown and no longer jiggly in the middle!
Cut into 6 equal pieces.

WW Smartpoints: 3 per slice
Macros:  175 Calories // 18 g Carbs // 5 g Fat // 13 g Protein // 5 g Sugar