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This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Recipe Nut-free option. Jump to Recipe
This Pumpkin Baked Oatmeal is the spiced fall breakfast you need in your meal plan! Crisp edges, soft muffin like middle, each slice is fresh soft pumpkin oatmeal bar. Add toppings of choice and serve warm.
Just 9 ingredients, no added oil, no refined sugar and just 10 minutes active time, then a wait for the bake, and out comes this amazing Vegan Pumpkin Baked oatmeal. This hearty oatmeal bake uses pureed or mashed pumpkin, pumpkin pie spice, oats, non dairy milk, maple syrup and seeds and nuts and will be a permanent fixture like my Banana Baked Oatmeal. Change up the additions to preference. Lets make this favorite breakfast or snack!
Ingredients for Vegan Pumpkin Baked Oatmeal
- Pumpkin puree (canned or mashed roasted pumpkin), maple syrup and non dairy milk make up the wet ingredients. Use other sweeteners to substitute maple syrup.
- Old fashioned oats, gluten-free if needed, are the oats of choice. You can also use other grain flakes such as quinoa or rice.
- Pumpkin pie spice and coconut add flavor. Since there is no oil in this oatmeal, coconut adds a bit of fat and texture. Use other spices or blends, and omit coconut if you like.
- Nuts such as pecans or walnuts add the texture. Omit them for nutfree
- For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.
How to make Pumpkin Baked Oatmeal with Step Photos
In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
In the baking dish or another bowl, mix the pumpkin puree, non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
Top the oatmeal with pecans and pumpkin seeds and coconut sugar or other toppings of choice.
Bake at 365 degrees F for 30 to 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. This helps the flavors meld and the oatmeal sets more for easy slicing. Cool for 10 mins, then slice and serve with maple syrup, yogurt, vegan butter or whipped coconut cream or other toppings.
How to Store Pumpkin Baked Oatmeal
Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Can I substitute the Oats?
Yes, use equal quantity of other grain flakes such as rice flakes or quinoa flakes. Or use quick cooking grains such as quinoa or buckwheat groats. Use 2/3 cup uncooked grains.
Can I substitute maple syrup?
Yes use equal amount of coconut sugar, date sugar, or other sugar, or use other sweetener of choice.
More Oatmeal options
- Banana Bread Baked Oatmeal GF
- Carrot Cake Baked Oatmeal GF
- Samoa Cookie Overnight Oats with date caramel GF
- Mango turmeric overnight oats. GF
- Golden Steel cut Oats GF
- Savory Spiced Oats Hash GF
Vegan Pumpkin Baked Oatmeal
Ingredients
- 1.75 cups old fashioned oats, use certified gluten-free if needed
- 1 tsp baking powder
- 1 tsp pumpkin pie spice, or a mix of cinnamon and nutmeg
- 1/4 tsp salt
- 1/4 cup chopped pecans or walnuts, , omit for nut-free
- 1 tbsp shredded coconut
- 2 tsp chia seeds
- 2/3 cup pumpkin puree, (canned pumpkin, or roasted and mashed well)
- 3-4 tbsp maple syrup
- 1 cup non dairy milk such as coconut or almond milk, , warmed
- optional add ins: chopped dates or raisins or dried/fresh cranberries. chocolate chips, hemp seeds
- Topping: coconut sugar,, ,pumpkin seeds or pecans for topping
Instructions
- Preheat the oven to 365 deg F (185 C). In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
- In the baking dish(9 by 9 inch) or another bowl, mix the pumpkin puree, warm non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
- Top the oatmeal mixture with pumpkin seeds, pecans and coconut sugar.
- Bake for 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. Cool for 10 mins, then slice and serve with maple syrup, yogurt or whipped coconut cream or other toppings.Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Video
Notes
- For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.
- To substitute Oats: Use other grain flakes such as quinoa or rice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used less maple syrup but in hindsight, should have added the recommended amount so they could be a bit more sweet. I also didn’t use a 9×9 pan since I didn’t have one but next time I will, I think it’ll make it easier to cut these. Will be making these again, yum! 🙂
Yes if it’s a smaller pan then bake a bit longer
Has anyone used a round pan for this, or a loaf pan? Instead of a square one? Wondering if that would work? Thank you!
It will work in any pan. Loaf would make the baked oatmeal layer very thick, you can bake in 2 loaf pans
Thank you, Richa 🙂
It’s in the oven baking right now! A perfect pre-Thanksgiving treat!
Yay
Yes yes and yes! Once again, another winner!!!!!!!!! This was so dang good ! I have to restrain myself from eating more than one serving!
It came out perfectly.
Thanks for the recipe!
Chris-
Yay❤️❤️
I added in raisins and topped with pumpkin seeds. Ate it for dessert topped with ice cream. Tomorrow I’ll top with fresh berries and have it for desert. Delicious!
Awesome
This looks wonderful! I have everything but the chia. Are the chia seeds necessary to make this?
You can sub ground flax. The chia seeds act as a binder in place of eggs.
I love your recipes! They are so simple n instructions are clear! It will be nice to see more pics, I sometimes get confused about the expected consistency. Thanks Richa!!!
Thank you! Visuals definitely help
What does it mean to leave in oven for 10 min? Just turn off the oven and leave door closed?
Yes
I made this for my husband & I, had it for breakfast this morning. The flavors & aroma had everything I was looking for, a drizzle of warm pure maple syrup, very comforting! Thanks for all your wonderful recipes 👍
Hi Richa,
I made two batches of these the other day and they were delicious, not to mention, easy to throw together.
I made the first as written along with the addition of 1.5 TBSPS hemp seeds. The second batch I added dried cranberries and candied ginger. Used an 8 X 8 pan, keeping it in the oven a bit longer. My husband and I ate them in 3 days or so.
I will be making some more today maybe adding dried mulberries.
Also today, I’ll be making your Aloo Gobi wrap which looks AMAZING!!!!!!
Just want to say THANK YOU for sharing all of your recipes and for your attention to detail. Your directions are clear and concise, and ANY questions one might have, whether it be substitutions, pan size, alternate ingredients, oil/no oil, etc., etc, you’ve already thought of them and answered BEFORE they’re asked. Its always a good idea to read through any recipe first.
I hope that you and your family, of course, along with Chewie 🐶 are doing well and hanging in there during this unsettling time. Stay healthy, and remember to breathe.
God bless!
I just made this today, and it is delicious. It’s just as easy as you say in the recipe. Of course, we all make changes, but the only thing I did differently was use an 8″ x 8″ pan, for the simple reason that I don’t have a 9″ x 9″ pan. The texture is perfect. I did add dates, as you suggested, and that worked out great. This recipe is a keeper.