Pumpkin Cinnamon Roll Baked Oatmeal

This is the perfect breakfast for when you’d love a pumpkin cinnamon roll, but just don’t have one on hand (and don’t have several hours to make them). As an added bonus, this baked oatmeal is gluten-free, vegan and surprisingly healthy. For something extra special, drizzle over a simple sugar glaze or frosting of your choice.

For the cinnamon swirl:
3 tablespoons pumpkin puree
¼ teaspoon ground cinnamon
1 teaspoon brown sugar, packed
1 teaspoon maple syrup
1 tablespoon chopped walnuts (optional)

For the baked oatmeal:
½ very ripe banana
1 cup pumpkin puree
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 teaspoon brown sugar, packed
1 teaspoon maple syrup
1 teaspoon vanilla extract
⅔ cup plus 2 tablespoons almond milk
1 cup rolled oats
1 teaspoon baking powder
Pinch of salt
Optional sugar glaze or frosting (see notes)

View the full recipe at The Breakfast Drama Queen →