Pumpkin Spice Protein Granola

Here is another holiday inspired pumpkin recipe! This was my first attempt at making a homemade protein granola. I must say I am VERY pleased with how this turned out. I honestly am not a huge fan of pumpkin treats but this, my friends, is delicious!!! It made my entire house smell like a pumpkin spice candle. You can enjoy this granola as a cereal, have some with your favorite yogurt, or just eat it by itself. Either way, I hope you enjoy it as much as I do! 


3 cups gluten-free rolled oats
¾ cup pumpkin seeds (pepitas)
1 teaspoon pumpkin spice
1 teaspoon cinnamon
¼ teaspoon salt
1/3 cup maple syrup
¼ cup coconut oil
2 teaspoons vanilla extract


1. Preheat oven to 325 degrees F. Line a sheet pan with parchment paper, spray with non-stick spray, and set aside.

2. Place oats, seeds, pumpkin spice, cinnamon, and salt in a large bowl. Stir to combine.

3. Place remainder of the ingredients (except for the protein powder) in a separate, microwave safe, bowl and stir together. Heat mixture for about 30 seconds. Stir and heat for an additional 30 seconds.

4. Stir the protein powder into the liquid mixture until mixture is smooth.

5. Pour liquid mixture over the oat mixture and stir, making sure everything is coated evenly.

6. Evenly spread granola mix onto sheet pan and bake in the oven for 40-44 minutes, stirring two times during the baking step.

Makes 12 servings
1 serving is about ¼ cup

Macros per serving

210 calories, 9.6g protein, 22.2g carbs, 10g fat, 6.7g sugar, 2.8g fiber

Soft Batch Dark Chocolate Protein Cookies


1 cup buckwheat flour (or whole wheat flour)
¼ dark cocoa powder
1 whole egg
¼ cup unsweetened chocolate almond milk
¼ cup dark chocolate almond butter (or any chocolate nut butter)
3 tablespoons Vitacost liquid coconut oil (or melted coconut oil)


1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.

2. In a mixing bowl, whisk together egg, almond milk, almond butter, coconut oil, and vanilla extract until smooth.

3. Add flour, protein powder, cocoa powder, and xylitol in another mixing bowl.

4. Pour wet ingredients into the bowl of dry ingredients and stir together until well combined.

5. Using an ice cream scooper (or spoon), drop about 3-4 tablespoons of cookie dough onto sheet pan. Repeat this until 12 cookies are made. Slightly flatten each cookie.

6. Bake in the oven for 14 minutes. Let cool and enjoy!

Makes 12 servings
1 serving is 1 cookie

Macros for 1 serving
145 calories, 6.9g protein, 18.2g carbs, 7g fat, 1.6g sugar, 2.1g fiber

Protein S’mores Bars

Who doesn't love S'mores during the cooler weather days? Hell. Who doesn't love S'mores at all times? I think they are pretty perfect - gooey melty chocolate and marshmallow eaten with graham crackers. These bars aren't crunchy like the typical graham cracker, but the flavor is there! But let's not forget there is added protein in my treats along with healthier ingredients used to get the final sweet dish. Enjoy!


Graham Cracker Layer
2/3 cup oat flour
½ cup coconut flour
1 teaspoon baking powder
dash of salt
¼ cup xylitol
1 teaspoon ground cinnamon
¼ cup maple syrup
½ cup plain greek yogurt
½ cup unsweetened almond milk
2 egg whites
1 teaspoon vanilla extract

Top Layer
12 marshmallows, each cut/sliced in half
½ cup sugar-free chocolate chips


1. Preheat oven to 350 degrees F. Line a 9x9 inch baking dish with parchment paper and set aside.

2. In a mixing bowl, whisk together syrup, yogurt, milk, egg whites, and vanilla until smooth.

3. Add remainder of the graham cracker layer ingredients to the bowl of wet ingredients and stir until well combined.

4. Pour mixture into baking dish, evenly spread out and flatten to the bottom of pan, and bake in the oven for 24-28 minutes. Remove from oven and set aside.

5. Turn the oven broiler on. Top the cooked graham cracker layer with chocolate chips then marshmallows.

6. Cook bars again (under the broiler) until marshmallows are slightly browned on the top, about 2-3 minutes.

7. Slice into 16 even squares. Enjoy!

Makes 16 servings
1 serving is 1 square
Macros for 1 serving
131 calories, 7.7g protein, 16.3g carbs, 3.4g fat, 5.6g sugar, 2.3g fiber

Nicolette’s Tips
* When slicing the squares, spray the knife with non-stick spray so the melted marshmallows do not stick.
* Eat and enjoy right when the bars are done baking! You can store leftovers in the fridge and reheat in the microwave or oven.

Vanilla Cake Batter Protein Cookies

These fun cookies are jam packed with yummy and healthy whey protein! Although the sprinkles are optional, just go ahead and add them....trust me. And have a party :) These cookies only have 1g of sugar - but you'd never know it. Enjoy!

1/3 cup oat flour
¼ cup xylitol (or sweetener of choice)
1 teaspoon baking powder
pinch of salt
¼ cup cashew butter
½ cup plain greek yogurt
2 egg whites
½ teaspoon vanilla extract
1 teaspoon butter extract
Optional: Sprinkles


1. Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.  

2. Add cashew butter, greek yogurt, egg whites, and extracts to a mixing bowl and whisk together.

3. Add protein powder, oat flour, xylitol, baking powder, and salt to the same mixing bowl and stir mixture together until well combined.

4. Spoon about 1 tablespoon of cookie dough onto sheet pan until 16 cookies are made. Top with sprinkles, if desired.

5. Bake in the oven for 8-10 minutes. Let cool and enjoy!

Makes 16 servings
1 serving is one cookie without sprinkles

Macros for 1 serving
60 calories, 5.3g protein, 6.2g carbs, 2.2g fat, 1g sugar, 0.5g fiber

Nicolette’s Tips
* Use a mini ice-cream scooper to drop cookie dough onto the sheet pan before baking. This helps ensure each cookie is the same size.
* You can substitute cashew butter with almond butter or unsalted tahini.