Pumpkin Cranberry & Pecan Bars

by Kristine on October 7, 2011

in Breads, Muffins, Cookies, Gluten Free, Protein Bars, Recipes, Snacks

Pumpkin Cranberry Pecan Bars

If your only going to try one bar with pumpkin this year, this has got to be it!  These are perfect with a cup of coffee or tea!  Since these are only 80 calories and have 4 grams of added protein, you can bet I’ll have more than one as a snack!

Pumpkin Cranberry & Pecan Bars

Makes 24 bars

1.5 cups oat flour*
3 scoops whey protein (vanilla)
1/2 cup stevia baking formula (0r 12-14 packets of stevia)
1/2 tsp baking powder
1/4 tsp sea salt
2 tsp cinnamon
1/2 cup pecans, chopped
1/3 cup dried cranberries (Craisins), chopped
4 egg whites (I used liquid egg whites from the carton)
1 cup canned pure pumpkin
1/3 cup unsweetened applesauce (1 snack pack)
2 tsp vanilla extract

* You can easily make oat flour by grinding old fashioned or quick oats in your blender or food processor

Preheat oven to 350 degrees F.  Spray a rectangular 9 x 13 pan with cooking spray.  In a larger bowl, mix together all the ingredients up to the cranberries.  In another bowl, mix together the wet ingredients (egg white, pumpkin, applesauce, vanilla).  Add the pumpkin mixture to the dry ingredients and mix until combined.  Pour into pan and bake for 19-20 minutes until its just golden around the edges.

Nutrition (per bar)   Calories: 81  Fat: 2.7g  Carbs: 12.2g  Sugars: 2.2g  Fiber: 2.3g  Sodium: 17.3mg  Protein: 4g

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • http://delacasa.wordpress.com/ Christina @ De La Casa

    Kristine – I just made these exactly as you did as I loved them as muffins! For the muffins I used maple syrup to sweeten. This time, for the brownies, I used Stevia, and they were far too sweet! I actually halved the 1/4 cup and they are still sickly sweet with a bad aftertaste. Is this just my Stevia? It’s Weider Stevia Sweet, first time trying it out.. I’m guessing baking formula is a lot less concentrated..

    • http://www.busybuthealthy.com Kristine Fretwell

      I haven’t tried that brand of stevia myself. Is it a pure stevia extract? If so, you may have only needed to use like 1 tsp at the very most…maybe even 1/2 tsp. If its in packets, you would probably only need around 10-12. Hope that helps!

      • http://delacasa.wordpress.com/ Christina @ De La Casa

         Goodness me. Yes 1 tsp makes a lot more sense! It must be pure extract (with some maltodextrin :S) I won’t give up on Stevia yet!

        • http://www.busybuthealthy.com Kristine Fretwell

          Haha, ok good! Yes, I hope you don’t give up on stevia…its great stuff! Even when I make stuff, I add a little bit at a time and taste the dough to check the sweetness. It doesn’t really matter how much you use (volume-wise), its more about getting it to the sweetness level that you want. 🙂

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  • JoMindfully

    Just made these with pepitas instead of pecans to make them school friendly… DELICIOUS… as usual 🙂

    • http://www.busybuthealthy.com Kristine Fretwell

      Oh yay!! Glad you liked them!!!

      Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

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