Pumpkin Cheesecake Oat Bars
Heat the oven to 350 F. Lightly grease an 8x8-inch baking dish with cooking spray or butter.
In a blender, combine the oats, flaxseed, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Blend, scraping down the sides with a spatula, until the oats resemble a fine flour.
Add the pumpkin puree, Greek yogurt, milk, egg, maple syrup, vanilla extract and melted butter. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Pour the batter into the prepared baking dish and spread into an even layer.
For the swirl topping, lightly rinse the now empty blender. Add the softened cream cheese along with the Greek yogurt, egg yolk, maple syrup, vanilla extract and a pinch of salt. Blend until smooth.
Dollop the mixture over the oat batter with a spoon, then use a butter knife or skewer to gently swirl it into the top.
Bake for 35 to 40 minutes or until the center is set, the edges are lightly golden and a toothpick inserted into the oat portion comes out mostly clean, with just a few crumbs.
Let cool for 10 minutes before serving. Top with whipped cream, a sprinkle of cinnamon and a drizzle of maple syrup, if desired.
Leftovers can be stored covered in the refrigerator for up to 5 days.
Directions
Heat the oven to 350 F. Lightly grease an 8x8-inch baking dish with cooking spray or butter.
In a blender, combine the oats, flaxseed, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Blend, scraping down the sides with a spatula, until the oats resemble a fine flour.
Add the pumpkin puree, Greek yogurt, milk, egg, maple syrup, vanilla extract and melted butter. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Pour the batter into the prepared baking dish and spread into an even layer.
For the swirl topping, lightly rinse the now empty blender. Add the softened cream cheese along with the Greek yogurt, egg yolk, maple syrup, vanilla extract and a pinch of salt. Blend until smooth.
Dollop the mixture over the oat batter with a spoon, then use a butter knife or skewer to gently swirl it into the top.
Bake for 35 to 40 minutes or until the center is set, the edges are lightly golden and a toothpick inserted into the oat portion comes out mostly clean, with just a few crumbs.
Let cool for 10 minutes before serving. Top with whipped cream, a sprinkle of cinnamon and a drizzle of maple syrup, if desired.
Leftovers can be stored covered in the refrigerator for up to 5 days.