Name: Pumpkin cheesecake protein bars
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 1 serving
Ingredients: 1/2 cup rolled oats; 1 1/2 tbsp maple syrup; 3/4 tsp ground cinnamon; 3/4 cup nonfat Greek yogurt; 3 tbsp vanilla whey protein powder; 4 oz canned pumpkin; 3/4 tsp pumpkin pie spice; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 tbsp butter, melted

Instructions

Prep 20 min · Cook 2 hr 15 min

Pulse the oats in a blender a few times until they are coarse and partly broken. Heat a skillet over medium heat. Add the broken oats and toast, stirring often, for 3 to 4 minutes until they smell nutty and turn golden.
In a bowl, mix the toasted oats with half the maple syrup, the cinnamon, a pinch of the salt, and the melted butter until the mixture clumps together. Line a 2-cup rectangular container with parchment paper. Press the oat mixture firmly into the bottom in an even layer. Chill in the freezer for 10 minutes.
In the same bowl, whisk together the Greek yogurt, whey protein, pumpkin, the rest of the maple syrup, pumpkin pie spice, vanilla, and the remaining salt until completely smooth.
Spread the pumpkin filling over the oat base and smooth the top to about 3/4 inch thickness. Place in the freezer to set for 120 minutes until firm. Done when firm to the touch.
Move the container to the refrigerator for 20 minutes to soften slightly. Lift the parchment paper to remove the block. Using a clean knife, slice into 3 bars and serve cold.

Nutrition

Ingredients

Instructions

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