Ingredients
Method
- Mix the oats, protein powder, and chopped nuts in a large bowl. Add the ground cinnamon, nutmeg, and salt. Stir until well combined.
- In a separate bowl, whisk together the pumpkin puree, honey, and coconut oil. Add the beaten egg and mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Sprinkle a pinch of salt on a clean surface and knead the dough for 5 minutes until it becomes pliable and smooth. The dough should be slightly sticky, but not too wet.
- Roll out the dough to about 1 cm thickness. Cut into 12 equal-sized bars. Place the bars on a baking sheet lined with parchment paper and refrigerate for 10 minutes.
- Bake in a preheated oven at 180°C (350°F) for 10 minutes, or until golden brown. Allow to cool completely on a wire rack.
- If desired, melt the dark chocolate chips in a double boiler and drizzle over the cooled bars.
- Store the bars in an airtight container in the fridge for up to 5 days. Reheat in the microwave or toaster oven for 10-15 seconds for a crispy texture.
Notes
For best texture, refrigerate the bars after baking. Reheat for 10-15 seconds before serving if desired. The optional chocolate drizzle adds about 30 extra calories per bar.
