Pumpkin Pie Baked Oats
Warm, cozy, and bursting with pumpkin spice flavor — these Pumpkin Pie Baked Oats are like having dessert for breakfast, but in a wholesome, feel-good way. Made with real pumpkin purée, maple syrup, and a touch of cinnamon, this gluten-free, refined sugar-free, and easy one-dish recipe is the perfect fall breakfast and meal prepping for the week. Top with maple cream cheese icing for an irresistible, bakery-style finish.
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Ingredients
Baked Oats—
- 3/4 c. Pumpkin puree
- 2 eggs
- 1/2 c. Maple syrup
- 1/4 c. Whole milk
- 2 tsp vanilla extract
- 1 1/2 c. Old fashioned oats
- 1/2 c. Almond flour
- 2 tbsp ground flaxseed
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp Salt
- Maple cream cheese Icing— optional
- 1/3 c. powdered sugar sifted
- 3 tbsp maple syrup
- 2 oz cream cheese softened
- Whipped cream optional
Instructions
- Preheat oven to 350F and lightly grease a 8x11” baking dish.
- Add the pumpkin, eggs, maple syrup, milk, and vanilla to the baking dish. Whisk to combine.
- Add in the oats, almond flour, flaxseed, baking powder, cinnamon, pumpkin pie spice, and salt. Stir until combined.
- Bake for 25-28 minutes.
- Allow to cool about 15 minutes. While cooling, make the icing. Beat together the cream cheese and maple syrup until combined. Then add in the powdered sugar and beat again until mixed well. Drizzle the oats with icing, and then top with whipped cream!