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!
Ingredients
- 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)
Instructions
- 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.
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