Low Carb Pumpkin Oatmeal Bars
6.3g
Net Carbs
8.0g
Protein
14.8g
Fat
4.0g
Fiber
197
Calories
Ingredients:
- 1/4 cup Hemp Hearts
- 23 grams Whey Protein Concentrate (30g=1/3 cup)
- 3/4 teaspoon Pumpkin Pie Spice Mix
- 1/4 cup Lily's Sugar Free Chocolate Chips
- 1/2 cup Oats, quick cooking, raw
- 1/4 cup Swerve Sweetener, Brown
- 2 tablespoons Maple Syrup (sugar-free)
- 1/2 teaspoon Cinnamon, ground
- 1 each Egg
- 2 1/2 tablespoons Coconut Oil
- 20 each Pecan Halves, raw
- 1/2 cup Almond Meal, from whole almonds
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Pumpkin, canned, mashed
- 1/2 teaspoon Vanilla Extract
Directions:
- Preheat oven to 350°; line an 8 by 8-inch baking pan with parchment paper.
- In a medium bowl, combine the oats, hemp hearts, almond flour, whey protein (23g =1/4 cup), swerve brown, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
- Add pumpkin, egg, melted coconut oil, sugar free syrup, and vanilla to the oat mixture, and stir until well combined. Fold in chopped pecans and half the chocolate chips. Scrape into the prepared baking pan, smoothing to an even layer, and sprinkle remaining chocolate chips over the top. Bake for 25-28 minutes, until edges are browned and beginning to pull away from the pan.
- Remove from oven and cool at room temperature for 1 hour. Cover and cool in the refrigerator for another hour before cutting into 8 even bars and serving. Store, covered in the refrigerator and consume within 5 days. Or freeze for up to 3 months.
