Pumpkin Cheesecake Baked Oatmeal
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Add as Google Trusted SourceThis pumpkin cheesecake baked oatmeal tastes like dessert for breakfast but packs in 13 grams of protein per serving! With cozy pumpkin spice and a creamy cheesecake swirl, it’s perfect for fall meal prep.
One weekend recently, I had some leftover pumpkin purée in my fridge and decided to turn my cottage cheese baked oatmeal into a pumpkin cheesecake version for breakfast meal prep.
I originally tested it with a separate pumpkin swirl on top, but realized that was an extra step it didn’t need. For the next batch, I kept the pumpkin in the oatmeal base and added just the creamy cheesecake swirl. It had all the cozy pumpkin flavor I wanted with less fuss, and I knew I had to share it!
Why You’ll Love This Baked Oatmeal
- Protein + fiber: Each serving has 13 grams of protein and 6 grams of fiber, without protein powder.
- A fun twist on a fall favorite: If you love my pumpkin baked oatmeal, the creamy cheesecake swirl makes this version feel a little extra special.
- Easy to prep ahead: Bake, portion it out and refrigerate or freeze the slices for mornings when you need breakfast ready to go.
Ingredients Needed
- old-fashioned rolled oats – give this baked oatmeal its hearty texture. Stick with rolled oats for this recipe. Steel-cut oats need a different amount of liquid and cooking time.
- ground flaxseed – helps bind the oatmeal together without an egg.
- baking powder – gives the oatmeal a little lift as it bakes.
- pumpkin pie spice, cinnamon and salt – bring out the cozy pumpkin flavor. Use store-bought spice or my homemade pumpkin pie spice.
- full-fat cottage cheese – adds protein and creaminess to both the oatmeal base and the cheesecake swirl. You’ll need 1½ cups total, divided between the two. Blending it smooth means there are no curds in the finished mixture.
- pumpkin purée – adds pumpkin flavor and moisture. Be sure to grab plain pumpkin purée rather than pumpkin pie filling, which already contains sweetener and spices.
- unsweetened almond milk – adds moisture without extra sweetness. Any milk will work, but I recommend using unsweetened.
- pure maple syrup – sweetens both the oatmeal and the swirl and pairs perfectly with the pumpkin spices.
- fresh lemon juice –gives the cottage cheese swirl a subtle tang for that cheesecake flavor without needing cream cheese.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pumpkin Cheesecake Baked Oatmeal
Step 1: Preheat your oven to 375°F and grease an 8×8-inch baking dish. Stir the dry ingredients together in a large bowl.
Step 2: Blend the wet ingredients for the oatmeal base until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir until fully combined. Spread evenly in the prepared dish.
Step 4: Blend the cheesecake swirl ingredients in a small blender or food processor until completely smooth.
Step 5: Spoon over the oatmeal, then gently drag a butter knife or skewer through the dollops. Keep the swirls near the surface so the two mixtures don’t blend together completely.
Step 6: Bake for 40–45 minutes, until the edges are lightly golden and the center is set. The oatmeal will still be soft. Let cool for 15–20 minutes to help it firm up before slicing. Serve warm with a drizzle of maple syrup, if desired.
How to Store & Reheat
- Refrigerate: Transfer leftovers to an airtight container and refrigerate within 2 hours of baking. Enjoy within 3–4 days.
- Freeze: Once cooled, wrap individual portions and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: For best results, warm in a toaster oven or oven at 350°F until heated through. For a quicker option, microwave an individual slice for 45–60 seconds, adding more time as needed.
More Baked Oatmeal Recipes to Try
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Pumpkin Cheesecake Baked Oatmeal
Ingredients
Oatmeal Base
- 2 cups old-fashioned rolled oats
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup full-fat cottage cheese
- 1 cup pumpkin purée
- ¾ cup unsweetened almond milk
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
Cheesecake swirl
- ½ cup full-fat cottage cheese
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking dish.
- In a large bowl, stir together the oats, ground flaxseed, baking powder, pumpkin pie spice, cinnamon and salt.2 cups old-fashioned rolled oats, 1 Tablespoon ground flaxseed, 1 teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, ¼ teaspoon salt
- Add the 1 cup cottage cheese, pumpkin purée, almond milk, ⅓ cup maple syrup and 1 teaspoon vanilla to a blender. Blend until smooth.1 cup full-fat cottage cheese, 1 cup pumpkin purée, ¾ cup unsweetened almond milk, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract
- Pour into the dry ingredients and stir to combine. Transfer to the prepared baking dish and spread into an even layer.
- In a small blender or food processor, blend the cheesecake swirl ingredients until completely smooth, stopping to scrape down the sides as needed.½ cup full-fat cottage cheese, 1 Tablespoon pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice
- Drop spoonfuls of the cheesecake mixture over the oatmeal. Gently drag a butter knife or skewer through the dollops to create swirls, keeping it near the surface so the mixtures don’t blend together completely.
- Bake for 40–45 minutes, until the edges are lightly golden and the center is set and a toothpick inserted comes out mostly clean. The oatmeal will still be soft and will firm up as it cools.
- Let cool for 15–20 minutes before slicing into 6 portions. Serve warm with a drizzle of maple syrup, if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container within 2 hours and enjoy within 3–4 days, or freeze individual portions for up to 3 months.
- Reheat: Warm in a toaster oven or oven at 350°F until heated through. For a quicker option, microwave an individual slice for 45–60 seconds, adding more time as needed.
- Nutrition: Based on ⅙ of the recipe, including the cheesecake swirl and excluding optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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