Welcome the cozy embrace of autumn with this delightful Baked Pumpkin Cream Cheese Oats recipe. Imagine warm, comforting oats infused with rich pumpkin and swirls of tangy cream cheese, all baked to golden perfection.
This easy-to-make dish transforms your morning routine into a delicious, satisfying experience. It’s a wonderfully simple way to enjoy the season’s best flavors.
Table of Contents
Why You’ll Love This Baked Pumpkin Cream Cheese Oats Recipe
This recipe is a true fall favorite for many great reasons.
- Flavorful Autumn Delight: Enjoy the perfect blend of sweet pumpkin spice and tangy cream cheese in every bite.
- Comforting, Creamy Texture: Baked oats deliver a wonderfully soft and satisfying texture, different from stovetop versions.
- Easy to Prepare for Busy Mornings: With minimal prep, you can have a warm, wholesome breakfast ready to bake.
- Customizable to Dietary Needs: Easily adjust ingredients for dairy-free, vegan, or gluten-free preferences.
- Satisfying and Wholesome Breakfast: Packed with fiber and flavor, these pumpkin cream cheese oats will keep you full and happy.
Ingredients
Gather these simple ingredients to create your delicious baked oats:
- Dry Ingredients: 1/2 cup regular rolled oats, 1/4 tsp baking powder, 1/2 tsp pumpkin pie spice, pinch of salt
- Wet Ingredients: 1/4 cup milk of choice, 1/4 cup pumpkin puree, 1/2 tsp vanilla extract, 1 tbsp maple syrup
- Cream Cheese: 1-2 tbsp cream cheese (like Tofutti for a dairy-free option)
- Optional Toppings: A sprinkle of chopped pecans, a drizzle of extra maple syrup, or a few chocolate chips.
Notes & Substitutions
You have flexibility with many ingredients for your pumpkin cream cheese oats.
- Oats: Use old-fashioned rolled oats for the best texture. Quick oats can work, but they might result in a softer, less chewy outcome. Avoid steel-cut oats, as they require longer cooking times.
- Milk: Any milk works beautifully. Dairy milk, almond milk, soy milk, or oat milk are all great choices.
- Sweeteners: Maple syrup provides a lovely fall flavor, but honey, agave, or brown sugar can also be used. Adjust the amount to your preferred sweetness level.
- Pumpkin Puree: Ensure you use 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Cream Cheese: Regular cream cheese is fine, but for a dairy-free or vegan option, Tofutti or Miyoko’s Kitchen cream cheese are excellent substitutes. Adjust the amount to your desired tanginess.
- Spice Blend: Feel free to customize your spices. Add a pinch of cinnamon, nutmeg, or ginger for extra warmth.
Equipment
You don’t need fancy tools for this recipe. Just grab a few kitchen essentials:
- Baking Dish: A single-serving ramekin (about 8-10 ounces) or an oven-safe bowl.
- Mixing Bowls: Two small to medium-sized bowls for dry and wet ingredients.
- Whisk or Fork: To combine the wet ingredients smoothly.
- Measuring Cups and Spoons: For accurate ingredient portions.
- Oven: To bake your delicious oats.
Instructions For Pumpkin Cream Cheese Oats
Making your Baked Pumpkin Cream Cheese Oats is straightforward and fun. Follow these steps for a perfect cozy breakfast.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly spray a single-serving ramekin or oven-safe dish with nonstick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a small bowl, thoroughly mix the rolled oats, baking powder, pumpkin pie spice, and a pinch of salt. Stir well to ensure everything is evenly distributed.
- Whisk Wet Ingredients: In a separate medium-sized bowl, whisk together the pumpkin puree, milk of choice, vanilla extract, and maple syrup until smooth.
- Combine Mixtures: Add the dry oat mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix.
- Add Mix-Ins (Optional): If you desire, now is the time to fold in any extra ingredients like chocolate chips, chopped nuts, or dried cranberries. This adds texture and flavor.
- Incorporate Cream Cheese (Method 1 – Dollops): Drop the cream cheese in small, roughly 1/2-teaspoon sized clumps throughout the batter. Stir very lightly, just enough to distribute the clumps without fully mixing them in. This creates pockets of creamy goodness.
- Alternative Method (Method 2 – Even Distribution): For a more uniform cream cheese flavor throughout your baked pumpkin cream cheese oats, whisk the cream cheese into the wet ingredients mixture (Step 3) until mostly smooth before adding the dry ingredients.
- Pour and Bake: Pour the entire mixture into your prepared ramekin. If using Method 1, you can add a few extra small dollops of cream cheese on top for a beautiful finish.
- Bake until Golden: Bake for 20-25 minutes, or until the top is lightly golden brown and the oats are set. A toothpick inserted into the center should come out mostly clean.
- Cool Slightly: Let the baked oats cool for a few minutes before serving. This allows them to set further and makes them easier to enjoy.
Pro Tips & Troubleshooting
Achieve perfect baked pumpkin cream cheese oats every time with these helpful hints.
- To get a perfect texture, avoid overbaking. The oats should be set but still moist in the center. Overbaking can make them dry.
- For beautifully melted cream cheese, ensure it’s at room temperature before mixing. This helps it soften and distribute more easily.
- Always taste your wet mixture before adding oats and adjust the maple syrup as needed to suit your sweetness preference.
- Prevent sticking by generously greasing your ramekin or using parchment paper if baking in a larger dish.
- For a dairy-free or vegan version, simply use plant-based milk and vegan cream cheese. The recipe works perfectly with these substitutions.
- You can easily double or triple the recipe and bake it in a larger baking dish for meal prep throughout the week.
Serving, Storage, and Variations
Enjoy your baked pumpkin cream cheese oats warm, fresh from the oven. Top with a sprinkle of extra pumpkin pie spice, a dollop of whipped cream, or a drizzle of additional maple syrup for a touch of indulgence. Chopped nuts like pecans or walnuts add a delightful crunch.
Storage: Store any leftover baked oats in an airtight container in the refrigerator for up to 3-4 days. They are perfect for a quick breakfast throughout the week.
Reheating: To reheat, simply microwave individual servings for 30-60 seconds, or warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes until heated through.
Freezer-Friendly: For longer storage, wrap individual portions tightly in plastic wrap and then foil, freezing for up to 2-3 months. Thaw overnight in the fridge before reheating.
Flavor Variations: Get creative! Try adding grated apple for an apple-cinnamon swirl variation, or a mix of dried cranberries and orange zest for a festive twist.
Add-ins: Experiment with white chocolate chips, shredded coconut, chia seeds for extra fiber, or a swirl of nut butter for added protein.
Nutrition
These pumpkin cream cheese oats offer a wholesome start to your day. Rolled oats are an excellent source of soluble fiber, aiding digestion and promoting satiety. Pumpkin puree adds vitamins A and C, along with antioxidants.
While specific nutrition varies by ingredient choices, this breakfast provides a good balance of carbohydrates, fiber, and some protein to keep you energized. Always consult a nutritionist for personalized dietary advice.
According to Harvard’s T.H. Chan School of Public Health, oats are a great source of soluble fiber and can contribute to heart health.
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Fat | 12 g |
| Carbohydrates | 45 g |
| Fiber | 6 g |
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of your baked pumpkin cream cheese oats will be softer and less chewy. Rolled oats provide a better, heartier chew.
How can I make this recipe vegan?
Simply use a plant-based milk (like almond or oat milk) and a high-quality vegan cream cheese. The recipe works wonderfully with these substitutions.
Can I prepare this recipe overnight?
Absolutely! You can mix the dry and wet ingredients (excluding cream cheese) the night before. Store the batter in the fridge and add the cream cheese and bake in the morning.
Conclusion
This Baked Pumpkin Cream Cheese Oats recipe truly captures the essence of fall in a comforting, easy-to-make breakfast. Its rich pumpkin flavor, tangy cream cheese swirls, and warm, tender texture make it an irresistible start to any autumn day.
We encourage you to try this delightful recipe and make it your own with creative toppings and variations. Share your experiences and enjoy the cozy flavors of the season!
Baked Pumpkin Cream Cheese Oats
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a single-serving ramekin or oven-safe dish with nonstick spray.
- In a small bowl, mix oats, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin puree, milk, vanilla extract, and maple syrup until smooth.
- Combine dry and wet ingredients, stirring just until combined. Optionally fold in mix-ins like nuts or chocolate chips.
- Add cream cheese in small dollops and gently swirl. Alternatively, whisk into wet ingredients for even distribution.
- Pour mixture into ramekin. Add extra cream cheese dollops on top if desired.
- Bake for 20–25 minutes until top is golden and oats are set. Let cool slightly before serving.
Nutrition
Notes
- For vegan/dairy-free, substitute with plant-based milk and cream cheese.
- Use pure pumpkin puree, not pie filling.
- Spices can be adjusted to taste.
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