Low Carb Pumpkin Oatmeal Bars
6.3g
Net Carbs
8.0g
Protein
14.8g
Fat
4.0g
Fiber
197
Calories
Ingredients:
- 1/2 cup quick cooking oats
- 1/2 cup whole almond, almond meal (56g)
- 1/4 cup hemp hearts
- 1/4 cup whey protein concentrate (23g)
- 1/4 cup brown style Swerve sweetener
- 1/2 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin
- 1 large egg
- 2 1/2 tablespoons coconut oil, melted
- 2 tablespoons sugar free maple flavor syrup
- 1/2 teaspoon vanilla extract
- 20 pecan halves (30g)
- 1/4 cup Lily's sugar free chocolate chips
Directions:
- Preheat oven to 350°; line an 8 by 8-inch baking pan with parchment paper.
- In a medium bowl, combine the oats, almond flour, hemp hearts, 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.
