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!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 9 Servings
Maple cream cheese glaze:
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!
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: 1850IU | Vitamin C: 0.8mg | Calcium: 108mg | Iron: 1.5mg