Pumpkin Baked Oats with Cream Cheese Icing
You’ll definitely “FALL” in love with these pumpkin baked oats on a crisp autumn morning when they bake up into a warm and comforting breakfast cake. Instead of gloopy oatmeal, these PBfit pumpkin spice baked oats are tender, moist, lightly sweet, and oozing with warm fall spices. Perfect to pair with coffee for a hearty morning meal with minimal effort, these pumpkin baked oats are a standout meal prep for the week.
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Why You’ll Love This Recipe
High-Protein, Fibre-Rich, Low-Calorie Breakfast – With oats, chia seeds, flaxseeds, and pumpkin purée, every slice of this pumpkin spice baked oats recipe is packed with fibre and plant-based protein. Pumpkin purée, being naturally low in calories yet rich in vitamins and antioxidants, makes these pumpkin baked oats a nutrient-dense option, perfect for those looking to maintain or manage their weight without sacrificing flavour.
Packed with Nutrients & Dairy-Free – Oats are one of the healthiest grains available, packed with minerals, antioxidants, and heart-healthy benefits. Combine them with real pumpkin, flax, and chia, and you’ve got a nourishing breakfast that’s free from refined sugar, dairy, and eggs—making it suitable for various diets and lifestyles. The best part? The creamy vegan icing made with cashews and dairy-free cream cheese ensures you won’t miss traditional frosting at all.
Easy to Turn into Portioned Oat Cakes – Want a more portable version? Simply bake the pumpkin oatmeal batter in greased ramekins instead of a large baking dish. The result is perfectly portioned oat cakes—ideal for grab-and-go breakfasts, lunchbox additions, or even a pre-workout snack. They’re easy to customize, easy to store, and fun to serve individually.
Great for Meal-Prep – Bake a batch of these PBFit pumpkin spice baked oats over the weekend, let them cool completely, and then store them in an airtight container for later use. The baked oats will keep fresh in the fridge for up to 5–6 days. When you’re ready to enjoy, simply reheat in the microwave or toaster oven for a warm, comforting breakfast that feels freshly baked every time.
How to make Pumpkin Baked Oats with Cream Cheese Icing
- Prepare the Oat Mixture
In a large mixing bowl, combine oats, soy milk, pumpkin purée, pumpkin spice powdered peanut butter, vanilla, baking powder, pumpkin pie spice, ground flax, chia seeds, cranberries, and chopped pecans. Stir everything together until well mixed.
- Bake the Oats
Pour the mixture into a lightly greased 12×6-inch baking dish (or a similar size). Spread it out evenly, then bake at 400°F (200°C) for about 35–40 minutes, until the top looks golden and firm.
- Make the Cream Cheese Icing
While the oats are baking, prepare the icing. Add vegan cream cheese, soaked cashews, maple syrup, vanilla, plant milk, and a pinch of salt to a blender. Blend on high until smooth and creamy. Place the icing in the fridge until ready to use.
- Cool the Oats
Once the oats are done baking, let them cool completely before adding the icing. If you try to spread the icing while the oats are warm, it will melt off. For faster cooling, place the baking dish on a heat-safe mat in the fridge or freezer.
- Assemble and Garnish
Spread the chilled cream cheese icing evenly over the cooled oats. Sprinkle with extra chopped pecans and cranberries for garnish.
- Slice and Serve
Cut into squares, serve, and enjoy! These baked oats are perfect fresh from the fridge, reheated in the oven, or even eaten cold.
Recipe Tips for Pumpkin Baked Oats
Make them Soy-Free: Replace soy milk with oat milk, almond milk, or coconut milk to make soy-free pumpkin baked oats. Any plant-based milk works well in this recipe.
Make them Nut-Free: Skip the pecans and use pumpkin seeds, sunflower seeds, or hemp hearts for a crunchy topping. For the icing, replace cashews with extra vegan cream cheese or silken tofu to keep it creamy without nuts.
No PBFit Pumpkin Spice: Use regular powdered peanut butter plus one teaspoon of pumpkin pie spice, or substitute with almond butter powder if preferred.
Extra Sweetness: If you prefer a sweeter taste, stir a few tablespoons of maple syrup or coconut sugar directly into the oat mixture before baking.
Boost the Protein: Add a scoop of your favourite plant-based protein powder to the oat mixture for a post-workout-friendly snack.
Different Mix-Ins: Swap cranberries for raisins, dried cherries, or chopped dates. You can also fold in shredded coconut or dark chocolate chips for an added treat.
More Vegan Recipes You’ll Love
High Protein Instant Oatmeal
PB & J Oat Flour Waffles
Cookies And Cream Protein Powder Cookies
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Pumpkin Baked Oats with Cream Cheese Icing
Ingredients
For Oats
- 4 cups oats
- 4 cups soy milk
- 1 cup PBfit pumpkin spice powdered peanut butter
- 1 cup pumpkin purée
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 3 tbsp ground flax
- 3 tbsp chia seeds
- 1/2 cup cranberries
- 1/2 cup chopped pecans
For Creamcheese Icing
- 1 cup of Vegan cream cheese
- 1 cup Raw Cashew
- 5 tbsp Maple Syrup
- 1 tsp vanilla
- ¼ cup Plant milk
- Pinch of salt
For Topping
- 2 tbsp chopped pecans
- 2 tbsp cranberries
Instructions
- Add all ingredients for the oats into a large baking dish and mix well to combine. My dish was about 12×6 inches.
- If you do not have pumpkin spice PBfit you can use the regular PBfit and add extra pumpkin spice.
- Bake at 400°F for 35-40 minutes.
- While the oats bake, make your cream cheese icing by blending all ingredients until smooth. Store in the fridge until you are ready to top your oats.
- Once your oats are cooked, let them cool completely before adding the icing; otherwise, it will melt off. I like to place the oats in the fridge or freezer to cool on top of some hot mats to speed up the process.
- Spread the icing over the top, add pecans and cranberries for garnish, and enjoy throughout the week!