Pumpkin Pie Baked Oatmeal with Cream Cheese Glaze Recipe
Cozy and delicious pumpkin pie baked oatmeal that captures the warm spices and flavors of pumpkin pie in a nutritious, wholesome breakfast bake. Using a full can of pumpkin puree and classic pumpkin pie spices, this baked oatmeal offers a perfect fall breakfast option that’s freezer-friendly, gluten free, and easily customizable with add-ins like nuts or a cream cheese glaze.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6-8 servings (or 10-12 muffins) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Baked Oatmeal
- 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)
Cream Cheese Glaze (Optional)
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a baking dish or line a muffin tin with liners and spray with cooking spray if making muffins.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, and vanilla extract until smooth and fully combined.
- Add Dry Ingredients: Stir in the rolled oats, pumpkin pie spice, baking powder, and salt until everything is evenly incorporated. If using, fold in chopped pecans or your desired mix-ins like chocolate chips.
- Transfer and Bake: Pour the mixture into the prepared baking dish or divide evenly among muffin cups (for 10-12 muffins). Bake for 35 minutes for the casserole or 20-25 minutes for muffins, until set and a toothpick inserted comes out clean.
- Make the Cream Cheese Glaze: While baking, combine softened cream cheese, powdered sugar, vanilla, and milk in a bowl and whisk until smooth and pourable. Adjust milk to reach desired consistency.
- Cool and Serve: Let the baked oatmeal cool slightly before drizzling with cream cheese glaze. Serve warm, optionally topped with nut butter or maple syrup.
- Store and Reheat: Cool completely before covering and refrigerating for 4-5 days or wrap slices individually to freeze. Reheat in microwave or oven as needed.
Notes
- Use gluten free oats to keep this recipe gluten free.
- If you don’t have pumpkin pie spice, mix 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/2 tsp allspice.
- Steel cut oats are not recommended as they change the texture significantly.
- Quick oats can be substituted with slight adjustment upwards in quantity.
- For muffins, divide batter into 10-12 muffin cups and bake for 20-25 minutes.
- This baked oatmeal is freezer friendly; wrap portions tightly for freezing.
- Try topping with peanut or almond butter, additional maple syrup, or sea salt instead of the glaze for variety.
- Add 1/2 cup chocolate chips for a chocolate pumpkin twist.
Keywords: pumpkin baked oatmeal, pumpkin pie oatmeal bake, fall breakfast, gluten free baked oatmeal, pumpkin spice oatmeal, healthy pumpkin breakfast
