Pumpkin Cheesecake Baked Oatmeal.
This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven!
Otherwise known as the best fall breakfast ever. EVER!
Oh my gosh.
I cannot say enough amazing things about these baked pumpkin cheesecake oats.
I realize they don’t look that special. And yes, I already rave about my pumpkin pie steel cut oatmeal. But this… this takes all the (oatmeal) cake. The steel cut oats are a creamy, hot bowl of pumpkin pie oats. This baked version is chewy and can be served warm, room temperature or even cold. It’s not creamy.
And I say “oatmeal cake” because I use my traditional baked oatmeal recipe for this – yes, that one! – and I’ve called it oatmeal cake for years. It is super chewy and decadent for oatmeal. And it tastes like a delicious oatmeal cake!
This is like that, but with pumpkin. And a mascarpone cheese swirl. And toasted pecans. Plus, allll the cinnamon. Maybe even a drizzle of cream.
I need you to make it this weekend!
Baked oatmeal is one of my favorite things to make. It’s perfect for brunch, for a big family, for meal prepping for the week, pretty much anything. I love how well it reheats. You can top it with just about anything: seasonal fruit, nuts, seeds, nut butter, coconut – options are endless! It really is so customizable and delicious.
I love the texture and chew of baked oatmeal. I’ve seen many blended baked oat recipes on instagram and while they do look good, I prefer a heartier, chewy texture to my baked oatmeal. I want it to have that texture, especially when I’m making a large batch of it.
And it’s hard to believe that I haven’t made a pumpkin version yet, but here we are. So this is what I do!
I add a scoop of pumpkin to my baked oatmeal recipe along with some pumpkin spice. I am notorious for loving pumpkin but NOT loving the spice that goes along with it. So I add what I find to be minimal spice. If you love the “spice” part of pumpkin, go ahead and add an extra teaspoon or so of spice.
Then, I stir together some softened mascarpone cheese with honey. Or maple syrup. Or brown sugar! Basically, whatever sweetener you have on hand, and just a small touch of it. This makes our cheesecake flavor. You could use regular softened cream cheese too, I just love mascarpone.
I dollop the mascarpone cheese right on top of the oatmeal. When it bakes, it sinks down into the oats. It is PERFECT.
Finally, I add a little cinnamon on top. A big handful of toasted pecans. I scoop and serve, then add a little drizzle of cream. Optional of course, but really takes it over the top.
Guys, I don’t even know what to say about this right now. It looks so basic but it is so incredibly delicious. You will be blown away. It is not overly sweet. It is just right. And it could even be great for breakfast for dinner one night.
Make a batch for the week ahead and you will be in pumpkin heaven too!
Pumpkin Cheesecake Baked Oatmeal
Pumpkin Cheesecake Baked Oatmeal
- 2 ¼ cups quick oats
- ⅔ cup brown sugar
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 1 cup pumpkin puree
- 1 cup milk, (any variety works)
- ⅓ cup canola oil (or melted butter or coconut oil)
- 2 teaspoons vanilla extract
- 8 ounces mascarpone cheese
- 1 tablespoons maple syrup
- ⅔ cup toasted pecans, coarsely chopped
- heavy cream, for serving (optional)
- Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.
- In a large bowl, whisk together the oats, sugar, baking powder, pumpkin spice and salt. In a smaller bowl, whisk together the eggs, pumpkin, milk, oil and vanilla extract. Add the wet ingredients to the dry and stir until combined. Pour the mixture in the dish.
- In a small bowl, stir together the mascarpone cheese and maple syrup until combined. Don’t worry if it gets thicker. Dollop the cheese all over the top of the oatmeal. Use a spatula to gently press it in and swirl it around a bit.
- Bake for 30 to 35 minutes, or until the top is golden brown and set. Remove the dish from the oven and let cool for a few minutes. Top with the toasted pecans. Scoop or slices and serve. Drizzle with cream if desired.
This is my forever breakfast now.