Pumpkin Cheesecake Baked Oatmeal Bars

These Pumpkin Cheesecake Baked Oatmeal Bars will have you wanting to keep pumpkin around all winter!

• 1 cup gluten free rolled oats 
• 1/2 cup gluten free oat flour
• 2 scoops collagen peptides (optional)
• 1 tsp baking powder
• 1/3 cup Pumpkin Cheesecake Almond Butter
• 1/4 cup maple syrup
• 3/4 cup pumpkin puree
• 1 cup unsweetened almond milk
• 2 eggs
• 1 tsp vanilla extract
• Chocolate chips (optional)

Cheesecake Filling: 

• 2 tbsp cream cheese, softened
• 1 tbsp maple syrup

Instructions:

• Preheat oven to 350 degrees. 
• Mix together dry ingredients. Stir in wet ingredients. 
• Pour into 8x8 pan lined with parchment paper. Mix together cheesecake filling ingredients and swirl through oat batter. 
• Bake for 35-40 minutes or until toothpick comes out mostly clean. 
• Let cool before cutting into squares. 

Makes 16 squares.

Recipe by @scriptsandspoons for American Dream Nut Butter