Of course, it’s that time of year again and what better way to celebrate fall then some good old apple picking! In the past few weeks, I started going back to school… for the first time in almost 10 years. Learning how to balance my life with work, school, gym, meal prep, my family and my friends has defiantly been a challenge for me.
When my good friend asked me to go apple picking with her and her fiancé I thought it would be a good opportunity to take a pause from my studies and spend some time with my friends and my man. Obviously, at the end of this adventure, we were left with a MASSIVE bag of apples and I couldn’t help but buy myself a huge pumpkin!
There is nothing like fresh pumpkin. Not only is it more nutritionally better for you, it also tastes better than canned. That being said if you don’t have fresh pumpkin on hand you can use canned. I will give macros for this recipe based on using fresh pumpkin.
Don’t be surprised if you see a lot more pumpkin and apple recipes in the next few weeks cause I have a lot of fresh pumpkin and apples that I wouldn’t want to go to waste.
1 cups oat flour (I used quick oats & ground them in a blender/magic bullet)
1 1/2 scoops of Vanilla protein whey isolate
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. ground ginger
1/3 cup brown sugar
1 1/3 cup pumpkin puree
1/2 tsp. vanilla extract
2 tbsp. chopped walnuts or you could use pecans
2 tbsp. semi-sweet chocolate chips, melted and drizzled on top
Heat oven to 350. Mix all dry ingredients in a small bowl except chocolate chips and nuts. Then mix eggs, pumpkin, and vanilla together until well incorporated. Mix dry ingredients in with wet ingredients, mix well. Grease a 9×9-baking pan and pour in your batter. Place chopped nuts on top of the batter. Place in the oven and let it bake for 23-25 minutes. Let cool then drizzle melted chocolate over squares. Chill for 10 minutes in the fridge then cut into 12 equal bars. Enjoy!