Melt-in-your-mouth pumpkin oat bars with creamy maple cinnamon cheese glaze! High in protein, low in fat and quite literally the most amazing thing you will ever put in your mouth.
Okay, now if this doesn’t scream fall, I don’t know what does! I thought I was in heaven when this baby was in the oven and our whole apartment started to smell like sweet cinnamon and pumpkin…
But then I took a bite into one of these and temporarily left the planet. I am not joking here. For a good few seconds it was just me and these pumpkin oat bars. Nothing else in the world was relevant. 😆
Truly, I wish I could more accurately describe the amazingness of these but words just don’t give these bars justice. Not only does this pumpkin oatmeal bake have the most perfect flavor and soft, gooey cake-like texture, but that creamy maple cinnamon glaze drizzled on top… HOLY COW. It is so creamy and perfect and just brings out the flavors of the pumpkin bake even MORE.
I purposely made this for an easy breakfast to grab and have with my cup of coffee, but quickly found myself having it with my snacks and desserts at night as well. I have also found that they are amazing crumbled on a yogurt bowl.
THIS IS ANOTHER MUST MAKE PEOPLE.
This bake is so easy to make. Even better news is that most of the ingredients you probably already have on hand!
- Quick oats
- Protein powder – I used PEScience.
- All-purpose flour
- Coconut flour – I use Viva Naturals or Bob’s Red Mill
- Pumpkin (canned)
- Pancake syrup – I used Walden Farms to keep calories down. Tastes JUST as good as normal pancake syrup to me. I order off Amazon.
- Almond milk
- Pumpkin pie spice
- Unsweetened almond milk
All purpose can easily be subbed for oat, whole wheat, or almond flour.
Unfortunately, coconut flour has different absorbant properties than other flours and for that reason, there is no equal sub.
Like I said, I prefer using walden farms (or Cary’s sugar free) because the syrup tastes the same to me and saves a lot of calories. But you can most definitely replace with pure maple syrup, normal pancake syrup, or even another sticky substance, like honey or agave!
Cream Cheese Glaze
If you are unable to find fat free cream cheese, you can replace with 1/3 reduced fat cream cheese. The macros will only change slightly. I did include macros for the pumpkin oatmeal bake without cream cheese glaze below so you can add the macros for the glaze yourself if you need to make that adjustment.
The glaze is optional of course. I will say, it is flipping amazing. But there will be times that I don’t make it because I need an easy grab-and-go snack or simply because I want to crumble the oat bar up and put it on top a yogurt bowl!
This is also why I don’t directly add the glaze on top anymore. I make it and keep it stored in an airtight container in the fridge and just take it out when I am ready to use it! This also allows me to be even more precise with my macros – but if you want to skip that step and go ahead and glaze the top – by all means!
As always, if you try tag me on instagram (@LaurenFitFoodie) so I can see your beautiful creations!