Go Back
+ servings
5 from 6 votes

Easy Baked Pumpkin Oatmeal

by: claire cary

Flavorful, protein and fiber rich, this baked pumpkin oatmeal is a hearty and satisfying breakfast that is perfect for those chilly fall mornings. It is gluten free, vegan, requires only a few simple ingredients and will be ready in 30 minutes!
/ /
Prep: 5 mins
Cook: 25 mins
Total: 30 mins



Maple Cream Cheese Glaze

  • ¼ cup non dairy cream cheese I used Kite Hill
  • 2 tbsp maple syrup
  • ¼ tsp cinnamon or to taste


  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine all dry ingredients (first 6 ingredients) and mix well. Add in the wet ingredients and mix to combine.
  • Transfer to an 8x8 baking dish.
  • Bake for 28-35 minutes or until a toothpick comes out clean. 
  • You can bake it for longer if you prefer a more set center, but keep in mind it will firm up quite a bit as it cools and as it sits in the fridge, so if you're prepping this ahead of time, don't bake for too much longer.
  • Remove from the oven and let cool for about 10 minutes.
  • Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.


This recipe stores well in the fridge. You can make this the night before and simply reheat in the morning for a quick breakfast! It will last in the fridge for about 3 days. 
For DIY pumpkin pie spice, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 2 1/2 total tsp for this recipe. 
Make sure you use a PLAIN cream cheese, not flavored!
Depending on which cream cheese you use, you may need to add a tablespoon or so of milk to help it whisk together. 
Serving: 6servings / Calories: 261kcal / Carbohydrates: 32.2g / Protein: 8g / Fat: 6.2g / Fiber: 7g / Sugar: 7.7g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!