Pumpkin Protein Squares (Gluten Free, Dairy Free)

Every once in a while a recipe comes along and it CHANGES. YOUR. LIFE! 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!!!

*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

*Directions:*

1. Preheat your oven to 350°F and line an 8x8 pan with parchment paper, spraying with cooking spray.
2. In a large bowl, stir together the pumpkin, egg whites, maple syrup and vanilla extract
3. In a medium bowl, stir together the protein powder, truvia, and pumpkin pie spice.
4. Add the protein powder into the mixture, along with the quick oats and stir until well combined.
5. Pour the batter into the prepared pan and smooth out evenly. Sprinkle with chopped pecans, walnuts or coconut.
6. Bake until the center feels set and pulls away from the side, about 35-40 minutes.
7. Let cool completely at room temperature and slice into bars and serve!

*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!}}

Are you still loving all things pumpkin or have your taste buds already transitioned to peppermint???

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