These bars taste like pumpkin pie and cheesecake combined, with an oat crust and a creamy filling. The protein comes from cottage cheese, Greek yogurt, and protein powder, so you get a dessert with about 10g of protein per bar. You can make them a day or two ahead, and they travel well, so they work for the Thanksgiving table.
12 Servings
130 Calories
10g Protein
14g Carbs
4g Fat
Ingredients
For the crust:
- 1 cup rolled oats, blended into a fine flour
- 2 tbsp maple syrup
- 1½ tbsp coconut oil, melted
- 1 tsp cinnamon
- Pinch of salt
For the filling:
- 1 cup low-fat cottage cheese
- 1 cup nonfat plain Greek yogurt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 scoops vanilla protein powder (whey or a whey/casein blend)
- 2 large eggs
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
Optional toppings:
- Dollop of Greek yogurt
- Dusting of cinnamon
- Chopped pecans
Directions
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper.
- Mix the oat flour, maple syrup, melted coconut oil, cinnamon, and salt until it holds together when pressed. Press firmly into the bottom of the pan and bake for 10 minutes. Remove and lower the oven to 325°F.
- Blend the cottage cheese, Greek yogurt, pumpkin, protein powder, eggs, maple syrup, vanilla, and pumpkin pie spice until completely smooth.
- Pour the filling over the warm crust and smooth the top.
- Bake for 30-35 minutes, until the edges are set and the center has a slight jiggle.
- Cool on the counter for 1 hour, then refrigerate for at least 4 hours before cutting. Slice into 12 bars and add toppings if you’d like.
Meal Prep & Storage
- Prepping ahead: These are best made the day before you plan to serve them, since the texture firms up overnight in the fridge. You can bake the crust a day early and add the filling later. For Thanksgiving, make them Tuesday or Wednesday and they’re done.
- Storing leftovers: Keep the bars in an airtight container in the fridge for up to 5 days.
- Freezing: Slice the bars, wrap each one individually, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for about 30 minutes.
- Serving: Serve them cold. There’s no need to reheat them.
- Batch tip: The recipe doubles easily in a 9x13 pan with a few extra minutes of bake time. Bring a pan to a holiday gathering, since most people won’t guess it’s a protein dessert.