Pumpkin Protein Squares (Gluten Free, Dairy Free)

Every once in a while a recipe comes along and it CHANGES. YOUR. LIFE!
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Ok, maybe that's a little dramatic, BUT these Pumpkin Protein Bars have definitely helped to up my breakfast game in a big way and they're super easy to make!!!
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*Ingredients:*⠀⠀⠀⠀⠀⠀
🍴1 1/2 cups Pumpkin, Not pumpkin pie filling
🍴3/4 cup Egg Whites, About 6 egg whites
🍴3 tablespoons Pure Maple Syrup
🍴1 teaspoon Pure Vanilla Extract
🍴1 packet Vanilla Vegan Shakeology
🍴1/2 cup Swerve Sweetener
🍴1 tablespoon Pumpkin Pie Spice, Plus 2 teaspoons
🍴1 cup Quick Oats
🍴1/3 cup Chopped Pecans, Walnuts or Unsweetened Coconut
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*Directions:*⠀⠀⠀⠀⠀
1. Preheat your oven to 350°F and line an 8x8 pan with parchment paper, spraying with cooking spray.
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2. In a large bowl, stir together the pumpkin, egg whites, maple syrup and vanilla extract
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3. In a medium bowl, stir together the protein powder, truvia, and pumpkin pie spice.
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4. Add the protein powder into the mixture, along with the quick oats and stir until well combined.
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5. Pour the batter into the prepared pan and smooth out evenly. Sprinkle with chopped pecans, walnuts or coconut.
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6. Bake until the center feels set and pulls away from the side, about 35-40 minutes.
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7. Let cool completely at room temperature and slice into bars and serve!
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*Notes:*⠀⠀⠀⠀
Bars can be stored at room temperature for 2-3 days and then refrigerated. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

{{Recipe adapted from Food Faith Fitness with some minor modifications!}}
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Are you still loving all things pumpkin or have your taste buds already transitioned to peppermint???
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Don’t forget to share this link with a friend who would LOVE this recipe!