Iced Oatmeal Pumpkin Bake

Iced Oatmeal Pumpkin Bake



I channeled my inner Katie Crokus on this one, because it’s almost impossible for me to not think of Katie when oats and pumpkin are combined into a bake. Obviously, nothing can ever replace the classic ZPO, but options are fun, and this one is dairy free optional for my dairy free friends and with a baked in Iced Oatmeal swirl.  I quickly fell in love with this recipe and for someone who’s had a love hate relationship with pumpkin, that says a lot.  Seriously, I’m kinda of obsessed with this one. Paired with sweetened Greek yogurt, I dare you to not think of pumpkin cheesecake.  Absolutely dreamy and macro magical, truly!


80 grams quick oats

80 grams Kodiak cakes pancake mix (or Birch Benders Plant powdered for dairy free)

14 grams coconut flour

4 grams sea salt

3 grams powdered stevia

65 grams erythritol (*optional)

40 grams vanilla active stacks

1 tsp pumpkin spice

1 tsp cinnamon

2 tsp vanilla

2 tsp baking powder

1-15 ounce can of unsweetened pumpkin

285 grams of egg whites

Topping: 28 grams Iced Oatmeal Cookie spread swirl


Greek Yogurt Topping:

125 grams Nonfat Greek Yogurt

4 grams vanilla or cheesecake sugar free pudding 

Sprinkle of sea salt

Sprinkle of powdered stevia

How to make:

Blend all ingredients in your high speed blender except the quick oats and Iced Oatmeal cookie spread.  Once combined well, stir in your oats.  Pour into a parchment paper lined or greased 9×11 baking dish.  Next it’s time for your Iced Oatmeal Cookie drizzle.  Drizzle your spread in an up and down and up back around fashion (almost like a figure 8).  Then, with a knife, chopstick, skewer, or anything with a long pointed edge, swirl through the batter, from the top of the batter in the opposite direction of the drizzled Iced Oatmeal Cookie spread (there’s no wrong way to do this, really.  Just swirl through, around or anyway you wish. Bake at 350 for 38-40 minutes.  Let cool completely and enjoy! Eat alone or pair with the Greek yogurt recipe linked below for added protein and a pumpkin cheesecake flair.  So good!

Makes 6 bars (900 grams total)

Macros each bar (150 grams): 

204 calories 


Macros including Greek yogurt topping:

279 calories 


Saved in MFP: Macro Minded Monique-Iced Oatmeal Pumpkin Bake


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