Ingredients
Scale
- 1 cup rolled oats (old fashioned)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- A pinch of salt
- For the Swirl: 1 tablespoon melted coconut oil, 1 tablespoon coconut sugar, 1 teaspoon cinnamon
- For the Icing: 2 tablespoons Greek yogurt or cream cheese, 1 teaspoon maple syrup, a splash of milk
Instructions
- Step 1: Blend the Base: Preheat your oven to 350°F (175°C). Place the rolled oats, pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin pie spice, baking powder, and salt into a high-speed blender. Blend for about 30 seconds until the mixture is smooth and resembles a thick pancake batter. This step transforms the texture into something cake-like and soft, mimicking the dough of a cinnamon roll.
- Step 2: Create the Cinnamon Swirl: Grease two small oven-safe ramekins or one medium baking dish. Pour the pumpkin oat batter into the prepared dishes. In a small bowl, whisk together the melted coconut oil, coconut sugar, and cinnamon to create the swirl mixture. Drizzle this mixture over the top of the batter in a circular motion. Use a toothpick or a knife to gently swirl the cinnamon sugar into the top layer of the oats, creating that classic roll pattern.
- Step 3: Bake and Frost: Place the dishes in the oven and bake for 22 to 25 minutes. The edges should be set and the center should have a slight spring to the touch. While the oats bake, whisk together the Greek yogurt (or cream cheese), maple syrup, and milk until smooth. Once the oats come out of the oven, let them cool for 2 minutes before drizzling the icing over the top. Serve immediately while warm.
- Cook Time: 35 minutes