Chewy Pumpkin Protein Bars

We’re breakfast fiends here at IQS, so any new recipe addition to our morning cook up repertoire (especially if it contains peanut butter) is a good thing indeed.

Today we’ve mingled two of our favourite whole food ingredients: pumpkin and peanut butter, and blended with oats for a breakfast-y flair. We’ve also added our go-to protein powder by Bare Blends. We used their unsweetened Bare Whey Protein Isolate for a much-needed early morning protein boost, which will help curb sugar cravings until lunch time. The result? A delectable, chewy and utterly satisfying snack bar to munch on the go or at your desk.

pumpkin protein bars


16 servings

Active Time:

5 minutes

Total Time:

20 minutes


  • 1 cup rolled oats
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla powder
  • 2 tablespoons Bare Blends Bare Whey Protein Isolate or Vanilla & Coconut Plant Protein
  • Pinch of sea salt
  • 1/2 cup Pumpkin Puree
  • 1/2 cup natural, unsalted smooth peanut butter
  • 2 teaspoons rice malt syrup (optional)


  1. Line a small dish with baking paper. Add all ingredients together in a mixing bowl. Dump mixture into the lined baking tray and smooth out with the back of a spoon.
  2. Place in the freezer for 15 minutes until set.
  3. Once set, slice into 12 squares and store in a container in the fridge to have on the go for breakfast or a snack.
  4. Enjoy!

Note: Feel free to use any Bare Blends protein powder in this recipe. We think their Organic Vanilla Bean Native WPI would also taste great.

To make Pumpkin Puree: Roughly chop 400g any Kent or Jap pumpkin. Place pumpkin pieces into a pot with 1 inch of boiling water, reduce to a simmer. Cover and allow to cook for 10 minutes until soft. Drain pumpkin and then mash. Reserve ½ cup to make the Chewy Protein Bars and freeze the rest for future use.

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