There’s something about fall that makes me crave cozy flavors, but I still want my snacks to work for me. These Pumpkin Crunch Protein Bars are packed with protein, loaded with healthy carbs, and full of those warm pumpkin pie vibes. They’re perfect for meal prep, and even better, they support recovery and energy for workouts.

Why You’ll Love These Bars

Protein for muscles: Helps repair and rebuild after a tough lift or sweaty run.

Pumpkin puree: A natural source of carbs for energy + beta-carotene.

High in Fiber: Keeps you satisfied without dragging you down.

Grab-and-go: No more excuses for skipping a snack…these are too easy to stash in your bag.

Ingredients You’ll Need

I kept this recipe simple and pantry-friendly. Here’s what goes in:

• Pumpkin puree (1 cup): Natural carbs + fiber + vitamin A. This supports immunity during hard training seasons.
• Vanilla protein powder (1 scoop): Muscle repair + keeps blood sugar steady.
• Rolled oats (2 cups): Complex carbs for steady energy and glycogen replenishment. Also great for long training days or active mornings.
• Nut butter (½ cup): Healthy fats + a little protein help with satiety. Almond, cashew, or peanut butter all work.
• Maple syrup or honey (⅓ cup): Quick carbs for glycogen replenishment. Supports an energy boost after a lift or a long run.
• Cinnamon (1 tsp): Flavor + anti-inflammatory benefits.
• Sea salt (½ tsp): Electrolyte balance + brings out flavor.
• Vanilla extract (1 tsp): Always yes.

How to Make Them

1. Mix the base: Stir pumpkin, protein powder, oats, nut butter, syrup, spices, salt, and vanilla until thick and sticky. Add a splash of almond milk if needed.
2. Press into pan: Line an 8×8 baking pan with parchment paper and firmly press the mixture in. Pro tip: use the back of a spoon or slightly wet hands to get a smooth surface.
3. Chill + slice: Refrigerate for at least an hour before cutting into bars. These will firm up in the fridge. Store up to a week or freeze extras for easy grab-and-go snack.