Gluten-Free Pumpkin Pie Baked Oatmeal

Preheat oven to 350 °F (175 °C). Lightly grease or line a 9 × 13-inch (23 × 33 cm) casserole baking dish.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, eggs, milk, brown sugar, maple syrup, and vanilla.
Add Dry Ingredients: Stir in oats, baking powder, pumpkin pie spice, and salt until evenly combined. Fold in nuts or chocolate chips if using.
Bake: Pour the mixture into the prepared dish and smooth the top. Bake 35–45 minutes, or until the center is set and a knife inserted comes out clean.
Make the Glaze: In a small bowl, beat cream cheese, powdered sugar, vanilla, and enough milk to reach a pourable consistency.
Serve: Drizzle glaze over slightly cooled oatmeal or serve on the side. Cut into squares or scoop into bowls.

For a softer texture, add an extra splash of milk.
Refrigerate leftovers in an airtight container up to 4 days. Reheat in the microwave with a little milk for a “pumpkin pie cereal” effect.

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