Pumpkin Cheesecake Baked Oats

Pumpkin Cheesecake Baked Oats- Skip the oatmeal and make this cakelike version instead. It’s full of fall flavors and finished with a quick cheesecake swirl.

October 25, 2026 by Nicole Collins

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Today, we’re making Pumpkin Cheesecake Baked Oats!

Isn’t it funny how you can avoid something your whole life. But once you realize it’s not nearly as bad/scary/whatever as you thought, you can’t get enough? That’s what I’m experiencing with oats right now. I’ve always thought my options were dry cardboard or mushy dust when it comes to oat recipes. But it turns out, I just needed to do it like the pups do and ground those oats into flour to make a cake!

Since I’ve cracked the code, I can’t be stopped. So, we’re making another seasonal version today that might somehow even be better than the last one!

This recipe is pretty much a dump and go. We’re going to add everything to a blender, and hit the button. That starts with rolled oats, sometimes called old fashioned oats. There are many varieties of oats: quick, steel cut, etc. But, it’s important to make sure you’re using the correct type of oats so our little “cake” bakes properly.

Add the oats to a blender along with some vanilla Greek yogurt and an egg for moisture. Add in some canned pumpkin puree (be sure not to get pumpkin pie filling) and some pumpkin pie spice for flavor. Next, we need some vanilla and maple syrup for sweetness. Add a pinch of salt and baking powder to help it rise, and that’s all we need. Blend the mixture until everything is nice and smooth and combined. This batter will be thick, so you’ll likely have to scrape the blender cup a few times while blending to make sure you get everything. But, that’s not too much to ask.

We’re going to use the same little glass meal prep containers we used for our last version simply because they’re just the perfect size. Lightly grease them with a little cooking spray. Then, evenly spoon the batter between 2 dishes. Now, we can make our super simple cheesecake swirl!

All we’ll need is a little whipped cream cheese and some cheesecake flavored instant pudding mix. Mix the two together until they’re completely combined. Then, drop little dollops all over the surface of the batter. Use a knife or a toothpick to swirl the cream cheese mixture as best you can into the batter. Both mixtures are thick so it’s not the prettiest; but I promise, it’s worth it.

Then, to the oven it goes for about a half hour until a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes. And dig in! The cake is dense, but still so moist and fluffy. It’s sooo flavorful thanks to all those warm spices in the pumpkin spice blend. And, the cheesecake swirls almost act like a little built in frosting.

The best part…this cake for breakfast is actually really good for you. It’s low cal (if you care about that kind of thing). It’s so filling. And, it is so satisfying. It’s all the best parts of dessert with all the nutritional benefits of breakfast. I swear, you would have no idea this is basically oatmeal if I served you up a slice. Is that magical or what?

Alright, everyone! I hope you’ve enjoyed all the sweets and treats for my birthday month! Now, it’s time to lock in on holiday recipes. Can you even believe it?

I hope you enjoy! And, let’s eat!

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Pumpkin Cheesecake Baked Oats

Serves: 2          Print

Ingredients:

• 1 cup rolled (old fashioned) oats

• ½ cup vanilla Greek yogurt

• ½ cup pumpkin puree

• 1 egg

• 1 tsp baking powder

• ½ tsp vanilla extract

• 1 tbsp pumpkin pie spice

• 2 tbsp maple syrup

• Salt, to taste

• 3 tbsp whipped cream cheese

• 1 tsp cheesecake instant pudding mix

• Cooking spray

Directions:

1. Preheat oven to 350 degrees. Lightly grease 2 12oz baking dishes with cooking spray.

2. To a personal blender cup, add oats, yogurt, pumpkin, egg, baking powder, vanilla, spice, maple, and a little pinch of salt. Blend until smooth, thick, and fully combined.

3. Divide the batter evenly between prepared baking dishes. To a small bowl, add cream cheese and pudding mix, and mix well until combined. Dollop the cream cheese mix evenly between the two baking dishes, and use a butter knife to gently swirl the cream cheese into the batter.

4. Bake for 28-30 mins until a toothpick inserted in the center comes out clean. Allow to rest for 10 mins before serving. Enjoy!
   

Recipe notes:

*Make sure you get pumpkin puree or canned pumpkin and not pumpkin pie filling. We’re looking for pure, unsweetened pumpkin for this recipe.

*These are the meal prep/baking dishes I use. I use these for EVERYTHING. They’re perfect!

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