Cinnamon Roll Oatmeal Bake

Ingredients

1 cup of canned pumpkin puree
2 cups almond milk (or any milk of choice)
2 teaspoons vanilla extract
⅓ cup maple syrup
2 large eggs, room temperature
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
Toasted, chopped pecans, optional topping

Cream cheese frosting

8oz light cream cheese, softened at room temperature
⅓ cup maple syrup

Instructions

1. Preheat oven to 375.
2. Mist a 9×13 casserole bowl with oil spray. Add the pumpkin puree, milk, vanilla, salt, maple syrup, and eggs (be sure to whip eggs  with a fork before mixing into the entire wet batter). Mix and mash all the wet ingredients together until it’s as smooth as possible.
3. Add the oats, cinnamon, baking powder, salt, and mix everything together so the ingredients are evenly distributed. Bake in oven for about 55 minutes. The top should be firm to touch.
4. Meantime, make the topping: add the cream cheese and maple syrup into a blender and puree for about 45 to 60 seconds, until smooth. 
5. Remove the oat bake from oven and let it sit on the counter for 5 to 10 minutes to firm and slightly cool. Slice into large squares and drizzle cream cheese frosting over the top followed by a sprinkling of pecans and an extra dash of ground cinnamon, if desired.

Notes: I enjoyed this recipe but it didn't really remind me of a cinnamon roll. We baked ours for less time than directed because that's how we like our baked oatmeal.

Source: Joy Bauer