How to get really creamy oatmeal?

Creamy oatmeal depends on the type of oats and how they’re cooked. For baked oatmeal, use rolled oats and the right ratio of liquid to oats. Adding mashed banana, pumpkin, or applesauce boosts creaminess without added fat. Cream cheese, full-fat or light, brings that rich, velvety texture you find in cheesecake. You can also mix in Greek yogurt after baking or stir in milk during reheating for extra creaminess. Want your oatmeal creamier while staying healthy? Stir in a bit of almond or oat milk after baking, or top with a spoonful of yogurt.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used in place of canned, but it does require a few extra steps. First, roast or steam the pumpkin until tender, then puree it until smooth. Be sure to strain or blot excess moisture with a paper towel, as fresh pumpkin tends to hold more water than canned. For best results in pumpkin cream cheese baked oatmeal, aim for a consistency similar to canned puree to maintain the structure of the bake.

Why is my baked oatmeal too dry or too mushy?

This usually comes down to either the oat type or the liquid ratio. If your pumpkin cream cheese baked oatmeal turns out too dry, you may have overbaked it or used steel-cut oats without adjusting the liquid and time. If it’s too wet or mushy, the oats may not have absorbed enough liquid, or you added too much pumpkin or milk. Always use rolled oats for a balanced texture, and let the batter rest before baking so the oats begin to soak up the liquid evenly.

Pumpkin Cream Cheese Baked Oatmeal: The Best Fall Bake

Name: Pumpkin Cream Cheese Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 cup canned pumpkin purée; 2 large eggs; 1 ½ cups milk (any kind); ⅓ cup maple syrup; 1 tsp vanilla extract; 1 ½ tsp pumpkin pie spice; ½ tsp baking powder; ¼ tsp salt; 4 oz cream cheese, softened; 1 tbsp maple syrup (for swirl); ½ tsp vanilla extract (for swirl)

Ingredients

Scale

2 cups old-fashioned rolled oats

1 cup canned pumpkin purée

2 large eggs

1 ½ cups milk (any kind)

⅓ cup maple syrup

1 tsp vanilla extract

1 ½ tsp pumpkin pie spice

½ tsp baking powder

¼ tsp salt

4 oz cream cheese, softened

1 tbsp maple syrup (for swirl)

½ tsp vanilla extract (for swirl)

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Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.

2. In a bowl, mix oats, pumpkin, eggs, milk, maple syrup, vanilla, spices, baking powder, and salt.

3. Let mixture rest for 10 minutes to soften oats.

4. In a small bowl, blend cream cheese with 1 tbsp maple syrup and ½ tsp vanilla until smooth.

5. Pour oat mixture into the dish. Drop spoonfuls of cream cheese mix and swirl with a knife.

6. Bake for 35–40 minutes or until center is set.

7. Cool slightly, slice, and serve warm. Store leftovers in the fridge.

Notes

You can substitute cream cheese with Greek yogurt for a lighter swirl.

Add nuts or chocolate chips for texture.

Freezes well. Reheat with a splash of milk.

Author: Chef Saly
Prep Time: 10 mins
Cook Time: 35 mins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 8g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 6g
Cholesterol: 55mg