- 2 1/2 cups Rolled Oats (ensure gluten-free if necessary)
- 2 tsp Pumpkin Spice
- 1/2 tsp Cinnamon
- 2 tbsp Ground Flaxseed
- 1 tsp Baking Powder
- 1 cup Pumpkin Puree, a heaping cup
- 2 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 3 tbsp Melted Coconut Oil
- 1/3 cup Maple Syrup
- 2 tbsp Coconut Sugar, or brown sugar optional
- 1 cup Non-Dairy Milk of Choice
- 1/2 cup Chopped Pecans optional
For the maple cream cheese mixture:
- 4 oz Cream cheese, at room temperaure (vegan or regular)
- 3 tbsp Maple syrup
- 1/4 tsp Vanilla Extract
- 1 tsp Lemon Juice
Preheat the oven to 375℉. Grease a 9×9-inch baking dish with oil spray. Set aside.
In a bowl, combine all of the ingredients for the oatmeal. Transfer to the prepared 9×9-inch dish.
Add spoonfuls of the cream cheese mixture into the oatmeal, making sure to leave spaces. Take a butter knife and carefully make circles and swirls into the cheesecake to spread the mixture and make a swirl design.
Bake for 30-35 minutes or until the center is set and a toothpick inserted in the center comes out clean.
Let sit for 5 minutes before serving. Top with a drizzle of maple syrup and chopped pecans. Enjoy!
To make the maple cream cheese mixture
In a small bowl, combine the cream cheese, maple syrup, vanilla extract, and lemon juice. Whisk the ingredients until smooth.
Serving: 1slice | Calories: 284kcal | Carbohydrates: 28.5g | Protein: 5.2g | Fat: 17.5g | Saturated Fat: 12.7g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 322mg | Fiber: 4.3g | Sugar: 9.2g | Calcium: 70mg | Iron: 3mg