This easy, one bowl, vegan pumpkin baked oatmeal will be your new favorite breakfast prep! It’s delicious, simple, and filling for all!
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While I LOVE our vegan banana bread baked oatmeal, we’re even more confident that you’ll love this vegan pumpkin baked oatmeal.
If you have never had baked oatmeal before, then you don’t even know what you are missing. Even if you swear you don’t like the texture of traditional oatmeal, we would encourage you to give this recipe a try because the texture difference by simply baking it will wow you!
It uses simple pantry staples so the ingredients you likely already have on hand, so you never had to worry about running out for anything.
No matter the time of the year, this vegan baked oatmeal recipe will be a hit!
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Why You’ll Love Vegan Pumpkin Baked Oatmeal
- No Mushy Texture – One of the biggest complaints about oatmeal is that the texture is mushy; however, with baked oatmeal, that’s not a concern. Baking allows for it to crisp up on the tops and edges and perfect cook the oatmeal itself. If you love oatmeal cookies, you’ll love baked oatmeal as well.
- Lots of Flavor – Most of the time, we hear that people aren’t fans of oatmeal because they lack flavor and they aren’t sure how to fix that. This vegan banana bread baked oatmeal has all the flavor you could want inside of it! Thanks to the banana, nuts, and optional chocolate chips, you have a really great balance of flavor that you’ll love.
- No banana – so many people asked us to make a banana-free baked oatmeal and here you go!
🥳 Get the Full Recipe
Vegan Pumpkin Baked Oatmeal
Ingredients
- 2 cups dairy free milk (480g)
- 15oz can pumpkin puree (425g)
- ½ cup maple syrup (160g)
- 1 teaspoon vanilla
- 2 ½ cups oat flour* (275g)
- 1 tablespoon ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon nutmeg
- ¼ tsp allspice
- ¼ tsp cloves
- ⅓ cup chopped pecans, optional (35g)
Optional Toppings
- vegan whipped cream
- vegan yogurt
- maple syrup
- fresh fruit
Instructions
- Preheat the oven to 350 degrees F/175C. Grease a 9×13 square baking dish. Set aside.
- In a large mixing bowl, add dairy free milk, pumpkin puree, maple syrup, and vanilla. Whisk well to combine until no chunks remain.
- Into the same bowl, add oats, ground flaxseed, baking powder, salt, ground cinnamon, ginger, nutmeg, allspice, and cloves. Whisk to combine. Add pecans, if adding, and stir together.
- Pour the oat mixture into the prepared baking pan. Using a spatula, gently smooth into an even layer.
- Place into the oven and bake for 40 to 50 minutes or until the edges are slightly browned and the corners will be pulling away from the pan. Remove from the oven and let it cool completely before cutting.
- You can serve as-is or with toppings of your choice. Can be served warm or chilled. Store leftovers covered in the refrigerator for up to 5-7 days.
Notes
Video
Nutrition
Frequently Asked Questions:
Omit the nuts, otherwise, as long as your use a safe for you non-dairy milk, this recipe is already Top 9 Free.
Once it has cooled for a few minutes, you can cut the dish into 6-9 squares or other desired size. Serve as is or add options toppings like vegan whipped cream and fresh fruit to it.
Baked oatmeal can be eaten however you wish – some will prefer it warm, especially freshly out of the oven; while others will enjoy this dish served chilled.
Baked oatmeal should be store in an air tight container in the fridge for up to 5-7 days.
Yes! This dish is great for meal prepping. Since make and let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.
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Followed stock recipe for batter but made cupcakes instead for easier freezing/portioning. Top notch like all narddog recipes.
Aww, thank you so much! We’re so happy to hear that you enjoyed it!