Pumpkin Pie Protein Bars

Ingredients

• Crust
• 100 glarge-flake rolled oats
• 40 gpecans
• 1½ tbsppure maple syrup
• 2 tbspbutter, melted
• Filling
• 425 gcanned pumpkin purée
• 2large eggs
• 120 mlskim milk
• 2scoops whey protein powder, vanilla
• 3 tbsppure maple syrup
• 1½ tspground cinnamon
• ½ tspground ginger
• ¼ tspground nutmeg
• ¼ tspsalt

Method

1. Preheat the oven to 175°C (350°F) with a rack in the centre. Line a 20 cm (8 inch) square tin with parchment, leaving overhang on two sides.

2. Melt the butter. Blend the oats and pecans into crumbs, then mix with the maple syrup and butter.

3. Press the crust evenly into the tin with the bottom of a measuring cup.

4. Bake the crust for 8 minutes, until lightly golden.

   8 min timer

5. Meanwhile, whisk the pumpkin, eggs, milk, protein powder, maple syrup, cinnamon, ginger, nutmeg and salt until completely smooth.

6. Pour the filling over the hot crust and smooth the top.

7. Bake for 25 to 28 minutes, until set at the edges with only a slight wobble in the centre. Egg custard is safely set at 71°C (160°F).

   28 min timer

8. Cool in the tin for 1 hour, then chill at least 2 hours before lifting out and cutting into 12 bars.

Storing and reheating

Keeps 4 days in the fridge.