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- 1 ½ cups rolled oats - 1 cup canned pumpkin puree - ½ cup almond flour - 8 oz cream cheese, softened - 1 egg These main ingredients create a rich and hearty base for the bars. Rolled oats give a chewy texture. Canned pumpkin puree adds moisture and flavor. Almond flour brings a nutty taste. Cream cheese makes the cheesecake layer creamy and smooth. The egg helps bind everything together. - ¼ cup brown sugar - ¼ cup maple syrup - ½ teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon baking powder - ¼ teaspoon salt This mix of baking essentials sweetens and spices the bars. Brown sugar and maple syrup add depth. Vanilla extract enhances the flavor. Cinnamon and nutmeg give a warm, fall aroma. Baking powder helps the bars rise, while salt balances the sweetness. - 2 tablespoons powdered sugar - Whipped cream Optional toppings elevate these bars. A dusting of powdered sugar adds sweetness. Whipped cream offers a light and airy contrast. Together, they make the bars even more irresistible. 1. Preheat your oven to 350°F (175°C). 2. Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the edges. This helps lift out the bars later. 3. In a large bowl, mix together the rolled oats, almond flour, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, and salt. Stir well until everything is combined. 1. In another bowl, beat the softened cream cheese until smooth. 2. Add the canned pumpkin puree, egg, and powdered sugar. Mix until smooth. Make sure there are no lumps. 3. This creamy filling is what makes the bars so delicious! 1. Spread half of the oat mixture into the baking pan. Press it firmly down to form the crust. 2. Pour the pumpkin cheesecake filling on top of the crust. Spread it evenly. 3. Sprinkle the remaining oat mixture over the filling. Make sure it covers the filling well. 4. Bake in the oven for 30-35 minutes. Look for lightly golden edges and a set center. 5. Once baked, remove the pan from the oven. Let the bars cool completely before lifting them out using the parchment paper. 6. Cut into squares or bars, and enjoy your tasty treat! To ensure even baking, use a light-colored pan. Dark pans absorb more heat, which can cause uneven baking. Rotate the pan halfway through to promote even cooking. For the best texture of the cheesecake filling, make sure your cream cheese is at room temperature. This helps it blend smoothly with the pumpkin. Avoid overmixing after adding the egg, as this can incorporate too much air and make the filling puffy. For presentation, serve the bars on a pretty platter. A light dusting of cinnamon on top adds a nice touch. You can also place a dollop of whipped cream next to each slice. This makes the bars look inviting and delicious. Pair these bars with a warm cup of tea or coffee for a cozy treat. The warm spices in the bars go well with a rich, dark brew. If you need alternatives for almond flour, you can use oat flour or all-purpose flour. These will yield slightly different textures but still taste great. For cream cheese, consider using a vegan cream cheese for a dairy-free option. If you want to swap out the sweeteners, coconut sugar or honey can replace brown sugar. For maple syrup, agave nectar works well and keeps the bars sweet and moist. {{image_2}} You can add a twist to your pumpkin cheesecake oatmeal bars. One great idea is to make chocolate pumpkin cheesecake oatmeal bars. Just mix in some cocoa powder with the oat crust. This rich flavor pairs well with pumpkin. You can also sprinkle in chocolate chips. They melt into the filling, adding a sweet surprise. If you need gluten-free options, use gluten-free oats and almond flour. This keeps the bars tasty and safe for those with gluten allergies. For vegan adaptations, swap the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can also use vegan cream cheese. This keeps the same creamy texture while being plant-based. For festive occasions, you can add cranberries or pecans. Sprinkle chopped pecans on top for a nice crunch. Dried cranberries add a tart flavor that brightens the dish. Both options make the bars more colorful and perfect for celebrations. To keep your pumpkin cheesecake oatmeal bars fresh, start by letting them cool completely. This helps maintain their texture. Wrap the bars tightly in plastic wrap or aluminum foil. You can also place them in an airtight container. For short-term storage, the fridge works well. If you want to store them for longer, the freezer is your best friend. Just make sure to wrap them tightly to avoid freezer burn. Store them in a freezer-safe container or bag for added protection. When stored in the fridge, these bars last about five days. They stay fresh and tasty. In the freezer, they can last up to three months. Just remember to label your containers with the date. This way, you can easily track how long they’ve been stored. To enjoy your bars warm, reheating is easy. You can use the microwave for a quick fix. Heat them for about 15 to 20 seconds. Check to see if they are warm enough. If not, heat for a few more seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the bars on a baking sheet and heat for about 10 minutes. This method helps keep the texture and flavor intact. Enjoy your delicious bars! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin may have more moisture, so adjust the other liquids if needed. How do I know when the bars are done baking? The bars are done when the edges turn light brown. The center should be set but still a bit soft. A toothpick should come out clean or with just a few crumbs. Are these bars nut-free? Yes, these bars can be nut-free. Just use rolled oats and avoid almond flour. You can replace almond flour with all-purpose flour or a nut-free flour blend. Can I make this recipe dairy-free? Yes, you can make this recipe dairy-free. Use a dairy-free cream cheese alternative and check if your maple syrup is processed without dairy. Can I double the recipe? Sure! Just double all the ingredients. Use a larger baking pan or bake in two pans. Adjust the baking time as needed. What is the nutrition info for Pumpkin Cheesecake Oatmeal Bars? Each bar has about 150 calories, 4 grams of protein, 7 grams of fat, and 20 grams of carbs. This can vary based on brands and specific ingredients used. In this post, we explored how to make delicious Pumpkin Cheesecake Oatmeal Bars. We covered essential ingredients and provided clear steps for preparation, baking, and serving. You learned helpful tips, tasty variations, and storage advice. As you try this recipe, have fun experimenting with flavors and textures. These bars can delight anyone, young or old. Enjoy the process and savor the delicious results!

Pumpkin Cheesecake Oatmeal Bars

Indulge in the deliciousness of Pumpkin Cheesecake Oatmeal Bars! These easy-to-make treats combine the comforting flavors of pumpkin, cream cheese, and spices, creating a perfect fall dessert. With just a few simple ingredients, you can whip up a delightful snack that everyone will love. Click through now to explore the full recipe and make these mouth-watering bars for your next gathering or cozy night in!
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Ingredients
  

1 ½ cups rolled oats

1 cup canned pumpkin puree

½ cup almond flour

¼ cup brown sugar

¼ cup maple syrup

½ teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon baking powder

¼ teaspoon salt

8 oz cream cheese, softened

1 egg

2 tablespoons powdered sugar

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift out the bars later.

    In a large mixing bowl, combine the rolled oats, almond flour, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, and salt. Mix until well combined.

      Spread half of the oat mixture evenly into the prepared baking pan, pressing it down firmly. This will form the crust layer.

        In another bowl, beat together the softened cream cheese, pumpkin puree, egg, and powdered sugar until smooth. Once combined, spread this pumpkin cheesecake filling evenly over the crust layer in the baking pan.

          Carefully sprinkle the remaining oat mixture on top of the pumpkin cheesecake layer, ensuring even coverage.

            Bake in the preheated oven for 30-35 minutes, or until the edges are lightly golden and the center is set.

              Once baked, remove the bars from the oven and let them cool completely in the pan before lifting them out using the parchment overhang.

                Cut into squares or bars and enjoy!

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

                    - Presentation Tips: Serve the bars on a decorative platter, dusting with a sprinkle of cinnamon on top for an extra touch. A small dollop of whipped cream can be placed next to each bar for an elegant finish.