This Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze is the perfect healthy fall breakfast recipe. Loaded with protein, fiber and nutrients it’s gluten-free, has no refined sugar and can be dairy-free & vegan-friendly!

I love everything about the fall. The changing of the seasons brings so much to be thankful for.

The crisp cool mountain air, the warm colors of the changing leaves, and the ability to cuddle up in a cozy sweater with all the fall comfort foods…like this Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze

This recipe is everything breakfast should be. Healthy, filling, packed with protein, fiber AND veggies! Plus it’s insanely delicious. I mean pumpkin and maple cinnamon cream cheese glaze that’s naturally sweetened?! I’ll take a giant serving please and thank you.

Really, is there a better partner pumpkin baked goods than cream cheese frosting? I guess the pumpkin-chocolate combination might be a contender {but what sweet treat   doesn’t go well with  chocolate}?!

I created this recipe because you all love this Peanut Butter Banana Baked Oatmeal sooo much, that I thought the fall needed it’s own version.

Healthy Pumpkin Baked Oatmeal…why we love it!

1. It’s healthy.

This recipe is gluten-free and has no refined sugar. It can also be dairy-free by either omitting the glaze all together {but please don’t it’s sooo good} or simply using a vegan cream cheese!

But let’s not only label this dish for what it’s free from…let’s celebrate all the goodness that it does posses. Oats and almond meal provide fiber and protein. Pumpkin is a nutritional powerhouse, delivering many vitamins and antioxidants! Using applesauce and maple syrup in place of sugar also makes this a wonderful healthy breakfast!

2. It’s easy to make.

Just a little measuring stirring and baking is all it takes to make this Pumpkin Baked Oatmeal. Plus this recipe calls for ingredients that most of us keep on hand {and if you don’t you totally should}! 😉 

3. It’s convenient & can be made ahead!

Yes that’s right! This Pumpkin Baked Oatmeal can be made ahead of time and served warm or cold! Store it in an airtight container in the refrigerator and reheat in the microwave. If you will be warming it, I recommend saving some of the glaze to put on once it’s reached your desired cozy temperature!

If you need a grab-and-go breakfast, simply cover individual portions in plastic wrap and toss them in your gym bag on your way out the door!

4. Pumpkin Baked Oatmeal is Kid-Friendly

So you see, your fall needs this Pumpkin Baked Oatmeal recipe! My kids love it! My daughter would’ve eaten the glaze with a spoon if I let her! LOL

Magically it’s both fluffy and dense. With every bite, the aroma of falls spices tickles your senses! Grab a cup of coffee and get ready for morning bliss!

How to make Pumpkin Baked Oatmeal

This is a really simple recipe with nothing exceptional to note about the making of it!

• Simply mix together your dry & wet ingredients separately and then stir them together! Pop in your greased pan and bake! When it’s done, the top will spring back when pressed and the sides will be slightly brown.
• Note: You will have extra cream cheese glaze. However I never consider that a problem! 😉 My kids love adding extra “frosting” {and let’s be honest, I do too}!

Pumpkin Baked Oatmeal: Substitutions

This recipe is absolutely delicious as-is, but here are a few possible substitutions!

• Quick-cooking oats. Old-fashioned oats Taste delicious innyuiscrecipe. You will have to increase the bake time and the end result will be chewier! Steel cut oats will not work in this recipe.
• Almond meal. If you are allergic to nuts there are are few possible substitutions: oat flour, all-purpose gluten-free flour, tapioca flour/starch, all-purpose or whole wheat flour (not gluten-free).
• Maple syrup. Honey is a delicious substitute for maple syrup.
• Egg. For a vegan version substitute a chia/flax egg. To make: Mix 1 TBS ground chia or flax seeds with 2 1/2 TBS warm water and let stand for 5 minutes.
• Almond milk. Any variety of dairy or non-dairy milk works well in this recipe!
• Cream cheese. For a vegan version either omit the glaze or use a vegan cream cheese!

If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!

Print Pin

5 from 7 votes

Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze

This Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze is the perfect healthy fall breakfast recipe. Loaded with protein, fiber and nutrients it's gluten-free, has no refined sugar and can be dairy-free & vegan-friendly! 

Course Breakfast

Cuisine American

Keyword baked oatmeal recipe, pumpkin baked oatmeal, pumpkin breakfast recipe

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 9 Servings

Calories 157.9kcal

Author Laura

Ingredients

Pumpkin Baked Oatmeal

• 1 ½ cups quick-cooking oats
• ¼ cup almond meal
• 1 tsp baking powder
• ½ tsp sea salt
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 cup unsweetened applesauce
• ½ cup pumpkin puree
• 1 large egg lightly beaten (Vegan: 1 TBS ground flaxseed/chia seeds with 2 ½ TBS warm water)
• ¼ cup pure maple syrup or honey
• ¾ cup unsweetened vanilla almond milk
• 1 tsp pure vanilla extract

Maple cream cheese glaze:

• 4 oz cream cheese room temperature
• 3 TBS pure maple syrup
• ¼ tsp ground cinnamon
• ¼ tsp pure vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9x9” baking pan, set aside.
• In a small bowl mix together the oats, almond meal, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
• In a large bowl, mix together the applesauce and pumpkin puree.
• Add the egg and maple syrup and stir until combined.
• Add the almond milk and vanilla and stir until completely combined.
• Add dry ingredients to the wet ingredients and stir until completely combined.
• Pour batter into prepared baking dish.
• Bake in the preheated oven for 30-35 minutes or until the stop is set and slightly browned. Remove from oven and let the oatmeal cool to room temperature.
• While oatmeal is baking/cooling, add glaze ingredients to a medium bowl or the container of your standing mixer and whisk/beat until combined.
• Once the oatmeal has cooled, drizzle or spread the glaze on top! Cut and serve!
• This pumpkin baked oatmeal can be served warm or cold! Store it in an airtight container in the refrigerator and reheat in the microwave. If you will be reheating it I recommend saving some of the glaze to put on after it’s warm!

Nutrition

Calories: 157.9kcal | Carbohydrates: 25g | Protein: 4.2g | Fat: 5.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 27.7mg | Sodium: 154mg | Potassium: 53.5mg | Fiber: 2.8g | Sugar: 14g | Vitamin A: 37% | Vitamin C: 1% | Calcium: 10.8% | Iron: 8.5%

Question: Have you started baking with pumpkin yet this season? 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!