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


  • 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


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