Ingredients
Scale
- 1 cup oat flour* (gluten free if needed)
- 1 tsp baking soda
- 2 tsp pumpin pie spice
- 1 tsp cinnamon
- sea salt to taste
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup plain greek yogurt (I used Chobani)
- 1/4 cup vanilla almond milk
- 1 tsp vanilla extract
- 1/2 cup peanut butter** (or almond butter)
- 1/4 cup pumpkin puree
- 1/2 cup white chocolate chips
Glaze
- 3 Tbsp cream cheese (Trader Joe’s Pumpkin Cream Cheese = THE BEST)
- 2 tsp maple syrup
Instructions
- Preheat oven to 350 degrees farenheit. Grease an 8×8 baking dish with cooking spray and set aside.
- Whisk together yogurt, almond milk and vanilla extract. Let this stand for a few minutes while you prepare the other ingredients.
- Combine oat flour, baking soda, pumpkin spice, cinnamon, sea salt and sugar in a bowl until well mixed.
- Combine pumpkin and peanut butter until well combined. Whisk this into your yougrt mixture until a thick mixture forms. Slowly add in dry ingredients and mix with a wooden spoon. Fold in white chocolate chips then evenly spread out into your baking dish.
- Bake for 30 minutes and while it’s baking make cream cheese glaze. Melt the cream cheese in the microwave for a few seconds then mix with maple syrup.
- Once bars are done baking, allow to cool in the pan for atleast 20 minutes. Cut into 16 squares then drizzle on maple cream cheese glaze.
Notes
- To make your own flour, simply grind raw oats in a blender or food processor for 30 seconds until smooth.
- **I used Peanut Butter & Co. White Chocolate Peanut Butter flavor but any peanut butter will work, and I am sure almond butter will as well.
- Makes 16 bars. Store in an airtight container at room temperature for 5 days or in the fridge. These taste best the next day so I reccommend planning ahead if making for an event! Super yummy warmed up with extra cream cheese or nut butter.