Makes 8 pumpkin protein squares⁠ ⁠

Ingredients:⁠

1C oats ⁠

1C Sunwarrior vanilla protein powder⁠

1t baking powder⁠

1t baking soda⁠

1/4t salt⁠

1T pumpkin pie spice ⁠

2T maple syrup⁠

1C canned pumpkin⁠

1/2C almond butter (or other nut butter)⁠

1/2C almond milk⁠

1/4C dried cranberries (or raisins)⁠

1/4C pumpkin seeds (or sunflower seeds)⁠

1/4C chopped pecans or walnuts⁠ ⁠

Directions:

Preheat over to 350°F. ⁠ ⁠

In a medium bowl, mix first 6 dry ingredients. In a large bowl, mix wet ingredients (syrup, pumpkin, almond butter, milk). Stir the dry ingredients into the wet ingredients. When combined, add in cranberries, nuts, and seeds. ⁠ ⁠

Line a loaf pan or 8×8 glass Pyrex dish with parchment paper and spread batter evenly. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. ⁠ ⁠

Let cool before cutting. Keep in the refrigerator. ⁠ ⁠

Kcal: 289⁠ Fat: 15g⁠ Carbs: 23g⁠ Fiber: 5g⁠ Sugar 8.4g⁠ Protein: 16g⁠ ⁠

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