Pumpkin Pie Oatmeal Brûlée and Pumpkin Cheesecake Baked Oatmeal – Cozy Breakfast Perfection

If you’re craving a cozy fall breakfast that tastes like dessert but keeps you full all morning, this Pumpkin Pie Oatmeal Brûlée and Pumpkin Cheesecake Baked Oatmeal is your new favorite. Imagine the creamy comfort of baked oatmeal meets the indulgence of pumpkin cheesecake — all topped with a crisp, caramelized sugar crust that crackles with each spoonful.

This recipe came to life one chilly morning when I wanted something warm, nourishing, and a little special — and it’s now a seasonal must-have in my kitchen. Whether for brunch, meal prep, or a treat-yourself morning, this dish delivers cozy vibes in every bite.

Ingredients

For the Pumpkin Cheesecake Oatmeal Base:

• 2 cups rolled oats

• 1 ¾ cups milk (dairy or unsweetened almond milk)

• 1 cup pumpkin puree (not pumpkin pie filling)

• ½ cup Greek yogurt or cream cheese, softened

• 2 large eggs

• ¼ cup maple syrup or honey

• 1 tsp pure vanilla extract

• 1 ½ tsp pumpkin pie spice

• ½ tsp ground cinnamon

• 1 tsp baking powder

• ¼ tsp salt

For the Oatmeal Brûlée Topping:

• 3–4 tbsp brown sugar (or coconut sugar)

• 1 tbsp granulated sugar (for a crisper caramel layer)

Optional Garnishes:

• Chopped pecans or walnuts

• Fresh berries

• Whipped cream or a drizzle of maple syrup

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a medium baking dish (about 8×8 inches).

2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, yogurt (or cream cheese), eggs, maple syrup, milk, and vanilla until smooth.

3. Add dry ingredients: Stir in oats, baking powder, salt, cinnamon, and pumpkin pie spice. Mix until fully combined.

4. Pour and bake: Pour the mixture into your prepared baking dish. Bake for 35–40 minutes, or until the top is set and edges are slightly golden.

5. Cool slightly: Allow the oatmeal to rest for about 10 minutes before adding the brûlée topping.

6. Add the sugar layer: Sprinkle an even layer of brown sugar and granulated sugar over the surface of the baked oatmeal.

7. Caramelize the top: Use a kitchen torch to gently melt and caramelize the sugar until crisp and golden. If you don’t have a torch, place the dish under your oven’s broiler for 1–2 minutes — keep a close eye to avoid burning.

8. Serve warm: Spoon into bowls and add your favorite toppings like nuts or a dollop of whipped cream for extra decadence.

Tips & Variations

1. Make it creamy: Substitute ½ cup of the milk with coconut milk for a richer texture.

2. Add protein: Stir in a scoop of vanilla protein powder or extra Greek yogurt for a balanced breakfast boost.

3. Try different flavors: Add mini chocolate chips, raisins, or cranberries to switch up the flavor.

4. No torch? A quick broil in the oven will give you that classic brûlée crackle.

5. Make it mini: Pour the mixture into ramekins before baking for individual servings that look beautiful for brunch gatherings.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Slice into portions and freeze for up to 2 months. Wrap each piece tightly in plastic wrap or store in freezer-safe containers.

• Reheating: Warm individual servings in the microwave for 30–45 seconds or bake at 325°F (160°C) for 10 minutes. For the brûlée effect, sprinkle a bit of sugar on top and broil for a minute before serving.

FAQs

1. Can I make it ahead?
Absolutely! You can bake the oatmeal a day in advance and store it in the fridge. Add the sugar topping and caramelize just before serving for the best texture.

2. Can I make it dairy-free?
Yes — use plant-based milk and swap the yogurt or cream cheese for a dairy-free alternative like coconut yogurt or cashew cream.

3. Can I use instant oats?
Rolled oats work best for texture, but quick oats can be used in a pinch. Reduce baking time by 5–7 minutes.

4. Can I use another sweetener?
You can replace maple syrup with honey, agave, or your favorite natural sweetener.

5. Is this good for meal prep?
Definitely! Bake a batch on Sunday and enjoy warm breakfasts all week — it reheats beautifully.

Nutritional Information

(Per serving, approximately 6 servings total)

• Calories: 290 kcal

• Protein: 9 g

• Carbohydrates: 42 g

• Fat: 9 g

• Fiber: 5 g

• Sugar: 14 g

(Values may vary depending on ingredients used.)

This Pumpkin Pie Oatmeal Brûlée and Pumpkin Cheesecake Baked Oatmeal is proof that breakfast can be both nourishing and indulgent. It’s creamy, flavorful, and has that irresistible sugar-crackling finish that turns every morning into a mini celebration.

If you try this recipe, don’t forget to leave a comment, rate it, and share it with friends who love fall flavors as much as you do! And while you’re here, check out my other easy homemade pumpkin recipes to keep the cozy vibes going all season long.