PUMPKIN PROTEIN OAT CAKE + white chocolate cheesecake ganache

CAKE:

1. Mix 1/2 cup blended oats, 1 scoop protein, 1/3 cup pumpkin purée, 1/3 cup milk of choice, 1 egg or egg white, 1/2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1 tbsp sf syrup, and 1/2 tsp vanilla in a bowl.
2. Microwave on medium/low for 3-5 minutes, until cooked through (but not over cooked!!!).
3. Let cool before layering ganache on top!

GANACHE:

1. In 30 second intervals, melt 2 tbsp white chocolate chips.
2. Make sure it isn’t too hot before mixing in 1-2 tbsp low fat cream cheese.
3. Finish by mixing in 1/3 cup greek yogurt.

Assembly: Once the cake is cool, layer the ganache on top.