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1. Close-up of pumpkin cheesecake baked oatmeal cut into squares in a white baking dish.
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Pumpkin Cheesecake Baked Oatmeal

This pumpkin cheesecake baked oatmeal is made with rolled oats, pumpkin purée and a creamy cottage cheese swirl. Naturally sweetened with maple syrup, it has 13 grams of protein and 6 grams of fiber per serving.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6
Author: Brittany Mullins

Ingredients

Oatmeal Base

Cheesecake swirl

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

Serving: 1/6 recipe | Calories: 276kcal | Carbohydrates: 47g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 468mg | Potassium: 90mg | Fiber: 6g | Sugar: 19g