Pumpkin Baked Oatmeal with Cream Cheese Icing
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6
Calories: 538 kcal
Ingredients
- 2-½ cups Vitacost Non-GMO Rolled Oats
- ¼ cup Madhava Organic Coconut Sugar
- 1-1/2 tsp. Simply Organic Pumpkin Spice
- 1 Tbsp. Bob's Red Mill Baking Powder
- 1 cup Farmer's Market Organic Pumpkin Puree
- 1 Tbsp. Simply Organic Pure Vanilla Extract
- 1-½ cups Native Forest Organic Coconut Milk
- 2 eggs
- ¼ cup Simple Truth Organic Maple Syrup
- ½ cup chopped Nature’s Eats Walnuts
Cream cheese icing
- 4 oz. cream cheese
- ⅓ cup Simple Truth Organic Powdered Sugar
- 1 Tbsp. vanilla extract
- 6 Tbsp. coconut milk
Instructions
-
Preheat oven to 375 degrees F.
-
In bowl, mix together pumpkin puree, maple syrup, vanilla and milk. Whisk eggs into pumpkin mixture until incorporated.
-
To bowl, stir in pumpkin spice, sugar and baking powder until combined.
-
Fold in rolled oats and walnuts. The oatmeal mixture will be remain a bit runny.
-
Into 8- or 9-inch baking dish, pour mixture. Bake 30-35 minutes or until center is set and edges are golden brown.
-
Let it cool for few minutes prior to frosting.
Cream cheese icing
-
In bowl, combine cream cheese, powdered sugar, vanilla and milk. Using electric mixer, mix until creamy and well combined.
-
Drizzle cream cheese frosting over pumpkin oatmeal.
-
Slice into desired pieces and serve warm.
-
Store in refrigerator in airtight container for 3 to 5 days, or freeze up to 3 months.
Recipe Notes
Add the ingredients to your cart and order now!
Nutrition Facts
Pumpkin Baked Oatmeal with Cream Cheese Icing
Amount Per Serving
Calories 538
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g95%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 74mg25%
Sodium 111mg5%
Potassium 746mg21%
Carbohydrates 55g18%
Fiber 5g20%
Sugar 22g24%
Protein 11g22%
Vitamin A 6693IU134%
Vitamin C 3mg4%
Calcium 207mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.