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.
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 12x6 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!
Nutrition
Serving: 1servingCalories: 495.7kcalCarbohydrates: 62.2gProtein: 20gFat: 19.8gSaturated Fat: 4gPolyunsaturated Fat: 5.82gMonounsaturated Fat: 5.33gSodium: 352mgPotassium: 726.4mgFiber: 11gSugar: 22.4gVitamin A: 312.38IUVitamin C: 1.58mgCalcium: 318.6mgIron: 4.7mg
Tried this recipe?Let us know how it was!