Pumpkin Pecan Baked Oat Bran

with maple cream cheese drizzle … Adapted from Joy Food Sunshine

Baked oats all dressed up for autumn with maple syrup, pumpkin, all the pumpkin spices and a lovely maple cream cheese drizzle that kinda made me swoon. I love the texture of this baked oat recipe … it’s dense and super pumpkin-y and even a little pumpkin pie-ish, but with the slight chew factor of baked oatmeal. I’m not even sure quite how to describe it–I think you might have to just experience it for yourself.

Are you ready for PUMPKIN? Since I took vacation in early September, I feel like I missed out on the vibes that come along with settling back into school and autumn … and now that I’m back, now I’m totally ready to embrace pumpkin season. I have to admit, I was a little miffed when I saw a pumpkin spice ad that appeared in early August … that seemed freaking ridiculous, like PLEASE STOP … let us have our summer time and enjoy it while it’s summer. You can have your fall time in the fall. Pumpkin spice is for autumn, right?

But NOW it’s autumn. Leaves are starting to change, there’s a bit of a chill in the air, and the garden harvest is rolling in … and my thoughts turn to warm, comforting meals like soup and baked oatmeal.

It’s been quite a while since I made baked oatmeal … it feels like forever ago, like a different life, a different me and in a way it kinda was. Back before I decided to cut back on carbs to lose weight … and before I discovered my cholesterol was high and went and did tons of research and changes to my diet to attempt to control it.

One of the things I discovered and welcomed into my life when I decided to make an effort to improve my cholesterol naturally was oat bran. Oatmeal is good for you, yes. Steel cut oats are also good. But because oat bran includes more of the outer layer of the oat, oat bran has even more nutrition, more fiber and it’s so easy to cook. Oat bran is totally my new cholesterol-busting BFF.

So if you want to make this with quick-cooking oatmeal because you have it on hand, go right ahead. But I do encourage you to give oat bran a try. If you have a microwave, it’s super easy to turn oat bran into an bowl of hot cereal goodness in the morning. Plus oat bran works insanely well in baked oat recipes, like this one, and other baked goods. I often use it in place of flour when I’m baking.

By the way, I counted just 9 servings for this recipe, so this serving size is a nice hefty piece (IMHO). Also, I found I didn’t need all the drizzle for this recipe, but if you really like the maple cream cheese drizzle (and who wouldn’t?), go ahead and drizzle it ALL. The nutrition facts already include it.

Pumpkin Pecan Baked Oat Bran

★★★★★ 5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings 1x

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Ingredients

Scale 1x2x3x

For the pumpkin baked oat bran:

• 1 1/2 cups pumpkin puree
• 1/4 cup real maple syrup
• 3/4 cup Silk coconut milk (or milk of your choice)
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups oat bran (or oatmeal)
• 1/4 cup PBFit, PB2 or almond flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 4 – 6 stevia packets (optional)
• 3 oz. toasted pecans or walnuts

For the maple cream cheese drizzle:

• 3 oz. Neufchatel cheese, softened
• 2 Tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon pumpkin pie spice

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Instructions

1. Preheat the oven to 350 F. Spray a 9x9x2 inch square baking pan with cooking spray.
2. In a medium mixing bowl, stir together the pumpkin, maple syrup, coconut milk, egg and vanilla until well mixed. Stir in the remaining ingredients. Spread the mixture evenly into the prepared pan.
3. Bake at 350 for 30 – 35 minutes or until set in the middle and lightly browned.
4. While the oats are baking, stir together the maple cream cheese ingredients in a small bowl. Drizzle with the maple cream cheese mixture and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Calories: 211