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Low Carb Pumpkin Oatmeal Bars Recipe


Atkins Low Carb Pumpkin Oatmeal Bars
6.3g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:25 Minutes
Phase:Phase 4
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8g

Protein

14.8g

Fat

4g

Fiber

197.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2cupOats, quick cooking, raw
  • 0 1/2cupAlmond Meal, from whole almonds
  • 0 1/4cupHemp Hearts
  • 23gramsWhey Protein Concentrate (30g=1/3 cup)
  • 0 1/4cupSwerve Sweetener, Brown
  • 0 1/2tspBaking powder
  • 0 3/4tspPumpkin Pie Spice Mix
  • 0 1/2tspCinnamon, ground
  • 0 1/4tspSalt
  • 0 1/2cupPumpkin, canned, mashed
  • 1eachEgg
  • 2 1/2TbspCoconut Oil
  • 2tbspMaple Syrup (sugar-free)
  • 0 1/2tspVanilla Extract
  • 0 1/4cupLily's Sugar Free Chocolate Chips
  • 20eachPecan Halves, raw

DIRECTIONS

  1. Preheat oven to 350°; line an 8 by 8-inch baking pan with parchment paper.
  2. In a medium bowl, combine the oats, hemp hearts, almond flour, whey protein (23g =1/4 cup), swerve brown, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. Add pumpkin, egg, melted coconut oil, sugar free syrup, and vanilla to the oat mixture, and stir until well combined. Fold in chopped pecans and half the chocolate chips. Scrape into the prepared baking pan, smoothing to an even layer, and sprinkle remaining chocolate chips over the top. Bake for 25-28 minutes, until edges are browned and beginning to pull away from the pan.
  4. Remove from oven and cool at room temperature for 1 hour. Cover and cool in the refrigerator for another hour before cutting into 8 even bars and serving. Store, covered in the refrigerator and consume within 5 days. Or freeze for up to 3 months.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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