Name: Pumpkin Pie Baked Oatmeal with Cream Cheese Glaze Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 2 large eggs; 1/3 cup coconut sugar (or brown sugar); 1/4 cup pure maple syrup; 2 cups rolled oats (gluten free if needed); 1 tablespoon pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/2 tsp allspice); 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chopped pecans (optional); 2 ounces cream cheese, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1-2 tablespoons milk

Introduction

Cozy and delicious, this pumpkin pie baked oatmeal captures all the warm flavors of your favorite pumpkin pie in a hearty breakfast bake. Made with a whole can of pumpkin puree and fragrant spices, it’s perfect for chilly mornings and meal prep. Add optional nuts and a cream cheese glaze for a special treat!

A square baked bar inside a dark metal pan sits on a white marbled surface, showing a single thick layer with a golden brown, rough, oat-like texture. A white icing is drizzled unevenly over the top, creating thin, curving lines that contrast with the warm orange-brown base. Small pieces of chopped pecans are scattered across the surface, adding extra texture and color variation with their light brown and off-white shades. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pumpkin puree

2 large eggs

1/4 cup coconut sugar (or brown sugar)

1/4 cup pure maple syrup

2 cups rolled oats (gluten-free if desired)

1 tablespoon pumpkin pie spice (or homemade mix: 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger, ½ tsp allspice)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Optional: 1/2 cup chopped pecans

For the cream cheese glaze (optional):

4 oz cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish.

Step 2: In a large mixing bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, and vanilla extract until smooth.

Step 3: Add the rolled oats, pumpkin pie spice, baking powder, and salt to the wet ingredients. Stir until everything is well combined. Fold in the chopped pecans if using.

Step 4: Pour the batter into the prepared baking dish, smoothing the top evenly.

Step 5: Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Step 6: While the oatmeal cools slightly, prepare the cream cheese glaze by beating together the softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a drizzle-able consistency.

Step 7: Drizzle the glaze over warm oatmeal slices before serving for an extra special finish.

Tips & Variations

Use quick oats if you prefer a softer texture, but do not use steel cut oats as they will change the bake’s consistency.

For a chocolate twist, add ½ cup chocolate chips into the batter before baking.

Swap the cream cheese glaze for a spread of almond or peanut butter with a drizzle of maple syrup and a sprinkle of sea salt.

Turn the batter into muffins by dividing it into a lined muffin tin and baking for 20-25 minutes at 350°F (175°C).

Storage

Let the baked oatmeal cool completely, then cover tightly and store in the refrigerator for 4-5 days. Reheat individual slices in the microwave for 30-60 seconds. For longer storage, cut into squares and wrap each piece in plastic wrap and foil before freezing. Reheat frozen squares in the microwave in 30-second intervals until warm, or reheat the whole bake in the oven at 350°F for 20-25 minutes covered in foil.

FAQs

Can I use steel cut oats instead of rolled oats?

Steel cut oats are not recommended because they require longer cooking and will create a different texture in the baked oatmeal. Rolled oats give the best tender yet hearty consistency.

How do I make my own pumpkin pie spice?

Mix together 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ½ teaspoon allspice. This homemade blend works perfectly in your pumpkin baked oatmeal.