This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven!
Otherwise known as the best fall breakfast ever. EVER!
Oh my gosh.
I cannot say enough amazing things about these baked pumpkin cheesecake oats.
I realize they don’t look that special. And yes, I already rave about my pumpkin pie steel cut oatmeal. But this… this takes all the (oatmeal) cake. The steel cut oats are a creamy, hot bowl of pumpkin pie oats. This baked version is chewy and can be served warm, room temperature or even cold. It’s not creamy.
And I say “oatmeal cake” because I use my traditional baked oatmeal recipe for this – yes, that one! – and I’ve called it oatmeal cake for years. It is super chewy and decadent for oatmeal. And it tastes like a delicious oatmeal cake!
This is like that, but with pumpkin. And a mascarpone cheese swirl. And toasted pecans. Plus, allll the cinnamon. Maybe even a drizzle of cream.
I need you to make it this weekend!
Baked oatmeal is one of my favorite things to make. It’s perfect for brunch, for a big family, for meal prepping for the week, pretty much anything. I love how well it reheats. You can top it with just about anything: seasonal fruit, nuts, seeds, nut butter, coconut – options are endless! It really is so customizable and delicious.
I love the texture and chew of baked oatmeal. I’ve seen many blended baked oat recipes on instagram and while they do look good, I prefer a heartier, chewy texture to my baked oatmeal. I want it to have that texture, especially when I’m making a large batch of it.
And it’s hard to believe that I haven’t made a pumpkin version yet, but here we are. So this is what I do!
I add a scoop of pumpkin to my baked oatmeal recipe along with some pumpkin spice. I am notorious for loving pumpkin but NOT loving the spice that goes along with it. So I add what I find to be minimal spice. If you love the “spice” part of pumpkin, go ahead and add an extra teaspoon or so of spice.
Then, I stir together some softened mascarpone cheese with honey. Or maple syrup. Or brown sugar! Basically, whatever sweetener you have on hand, and just a small touch of it. This makes our cheesecake flavor. You could use regular softened cream cheese too, I just love mascarpone.
I dollop the mascarpone cheese right on top of the oatmeal. When it bakes, it sinks down into the oats. It is PERFECT.
Finally, I add a little cinnamon on top. A big handful of toasted pecans. I scoop and serve, then add a little drizzle of cream. Optional of course, but really takes it over the top. (more…)