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–+ servings

Pumpkin Pie Baked Oats

These easy Pumpkin Pie Baked Oats are soft, cozy, and packed with pumpkin, maple syrup, cinnamon, and warm pumpkin pie spice. They're perfect for a fall breakfast or brunch and are even better topped with maple cream cheese icing and whipped cream!
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Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: autumn baked oats, easy baked oats recipe, homemade baked oats, maple frosted pumpkin baked oats, oatmeal pumpkin pie cake, one dish baked oats, pumpkin and oat snack cake, pumpkin baked oats, pumpkin breakfast cake, pumpkin pie baked oats
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients 

Pumpkin Pie Baked Oats

  • ¾ cup pumpkin puree
  • 2 large eggs
  • ½ cup pure maple syrup
  • ¼ cup whole milk
  • 2 teaspoons vanilla extract
  • 1½ cups old-fashioned rolled oats
  • ½ cup almond flour
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Maple Cream Cheese Icing (Optional)

  • ⅓ cup powdered sugar sifted
  • 3 tablespoons pure maple syrup
  • 2 ounces cream cheese softened

Instructions

  • Preheat the oven to 350°F. Lightly grease an 8×11-inch baking dish.
  • Add the pumpkin puree, eggs, maple syrup, whole milk, and vanilla extract directly to the prepared baking dish. Whisk until smooth and well combined.
  • Add the old-fashioned oats, almond flour, ground flaxseed, baking powder, pumpkin pie spice, cinnamon, and salt. Stir until everything is evenly combined.
  • Spread the mixture evenly in the baking dish. Bake for 25–28 minutes, or until the center is set and the oats are lightly golden around the edges.
  • Remove from the oven and allow the baked oats to cool for about 15 minutes.
  • Make the maple cream cheese icing. While the oats cool, beat the softened cream cheese and maple syrup until smooth. Add the sifted powdered sugar and beat again until creamy and well combined.
  • Drizzle the maple cream cheese icing over the slightly cooled baked oats. Add whipped cream, if desired, and serve warm.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Old-fashioned rolled oats provide the best texture for this recipe.
  • Don't overbake. The center should be set but the oats should still be soft and moist.
  • Allow the baked oats to cool for about 15 minutes before adding the icing.
  • The maple cream cheese icing is optional, but highly recommended for an extra cozy, pumpkin-pie-inspired breakfast.
  • For meal prep, cool completely and refrigerate in an airtight container for up to 5 days.
  • To freeze, portion the cooled baked oats into freezer-safe containers and freeze for up to 2–3 months. For best results, freeze without the icing.