Pumpkin Cinnamon Roll Baked Oatmeal
Each forkful delivers a gentle sweetness and boasts a soft consistency to warm your bones and soothe your soul. But the pièce de resistance is the decadent cream cheese glaze.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups almond milk, or any milk of choice
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- 2 large eggs, room temperature
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Toasted chopped pecans, optional topping
Cream cheese frosting
- 8 oz light cream cheese, softened at room temperature
- ⅓ cup maple syrup
Instructions
- Preheat oven to 375℉.
- Mist a 9×13 casserole bowl with oil spray. Add the pumpkin puree, milk, vanilla, salt, maple syrup, and eggs (you can crack the eggs right into the casserole dish but be sure to whip them with a fork before mixing into the entire wet batter).
- Mix and mash all the wet ingredients together until it’s as smooth as possible.
- Add the oats, cinnamon, baking powder, salt, and mix everything together so the ingredients are evenly distributed. Bake in oven for about 55 minutes. The top should be firm to touch.
- Meantime, make the topping: add the cream cheese and maple syrup into a blender and puree for about 45 to 60 seconds, until smooth. (Makes about 1 ⅓ cups.)
- Remove the oat bake from the oven and let it sit on the counter for 5 to 10 minutes to firm and slightly cool.
- Slice into large squares and drizzle cream cheese frosting over the top followed by a sprinkling of pecans and an extra dash of ground cinnamon, if desired.
Notes
• Nutrition provided for one square without cream cheese glaze. Add 35 calories per tablespoon of glaze.
• I use almond milk for this recipe, but any type of milk will work. To make it nut-free, simply choose a nut-free milk alternative.
• I mix everything directly in the casserole dish to avoid cleaning extra bowls (I’m always trying to cut back on cleaning!). However, if you prefer prepping the mixture in a separate bowl, you can certainly do so. First, add the wet ingredients and mix until smooth and well-combined. Then, add the dry ingredients. Once everything is blended together, transfer the batter into your oiled casserole pan and bake in the oven as directed.
Storing leftovers:
• Store leftover oatmeal bake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual squares for up to 2 months. When ready to enjoy, reheat in the microwave or thaw on the counter and warm in the oven. If you plan to freeze the oatmeal bake, it's best to leave off the glaze and drizzle it on after reheating. This will ensure the glaze stays fresh and doesn't affect the texture of the bake.
Dietary considerations:
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient, especially the oats (look for brands that are certified gluten-free). While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re looking to make this recipe nut-free, please be sure to use a nut-free milk.
Nutrition Information per serving
Calories: 200Carbohydrates: 34gProtein: 6gTotal Fat: 4.5g— Unsaturated Fat: 3.5g— Saturated Fat: 1gCholesterol: 60mgSodium: 250mgFiber: 4gTotal Sugar: 12g— Natural Sugar: 2g— Added Sugar: 10g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.