Vegan Baked Pumpkin Oatmeal is one of my favorite cozy breakfasts, especially in the fall when I’m craving warm spices and comforting flavors. It’s soft, lightly sweet, and full of pumpkin goodness. I love how it comes together in one dish, making it perfect for meal prep or a lazy morning when I want something warm and hearty.
Why I Love This Recipe
I love this recipe because it’s wholesome, easy to mix up, and fills my kitchen with the best smells while it bakes. It’s made with simple pantry ingredients and is naturally gluten-free (as long as I use certified GF oats). Plus, it’s completely plant-based and still feels like a treat. Whether I enjoy it fresh out of the oven or cold from the fridge, it never disappoints.
Ingredients
- 2 cups rolled oats
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1¾ cups plant-based milk (like almond, oat, or soy)
- ¼ cup maple syrup
- 1 tablespoon melted coconut oil (or any neutral oil)
- 1 teaspoon vanilla extract
- Optional mix-ins: ¼ cup chopped walnuts, pecans, or dairy-free chocolate chips
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I preheat my oven to 350°F and lightly grease an 8×8-inch or similar-sized baking dish.
- In a large bowl, I whisk together the oats, flaxseed, baking powder, pumpkin pie spice, and salt.
- In another bowl, I mix the pumpkin puree, plant-based milk, maple syrup, coconut oil, and vanilla until smooth.
- I pour the wet mixture into the dry ingredients and stir until fully combined.
- If I’m using nuts or chocolate chips, I fold them in gently.
- I pour the mixture into the prepared baking dish and smooth out the top.
- I bake it for 35–40 minutes, until the top is golden and the center is set.
- I let it cool for a few minutes before slicing. It can be served warm or cold, plain or with a splash of milk.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Bake Time: 35–40 minutes
- Total Time: 45–50 minutes
Variations
- Add fruit: I stir in chopped apples or dried cranberries for a fruity twist.
- Make it extra sweet: I top it with a drizzle of almond butter or an extra spoonful of maple syrup.
- Top with crunch: I sprinkle extra nuts or seeds on top before baking for a bit of texture.
- Use banana: I replace part of the pumpkin puree with mashed banana for a different flavor profile.
- Spice it up: I add a dash of cinnamon or nutmeg if I want more spice than the blend provides.
Storage/Reheating
I store leftovers covered in the fridge for up to 5 days. It reheats well in the microwave or oven—just a few minutes is all it takes to bring it back to life. I’ve also frozen slices for up to 2 months. When I want one, I thaw it in the fridge overnight or microwave from frozen.
FAQs
Can I use quick oats or steel-cut oats?
Rolled oats work best here. Quick oats may make it mushier, and steel-cut oats require more liquid and a longer bake time.
Is this sweet enough for kids?
Yes, but if I want it a little sweeter, I add a few extra tablespoons of maple syrup or a handful of mini vegan chocolate chips.
Can I make it oil-free?
Absolutely. I just leave out the coconut oil or swap it with a bit of applesauce for moisture.
Can I prep it the night before?
Yes, I assemble everything and refrigerate it overnight. In the morning, I give it a stir and bake as usual.
What should I serve it with?
It’s great on its own, but I also like it with a splash of almond milk, a dollop of dairy-free yogurt, or some sliced banana on top.
Conclusion
Vegan Baked Pumpkin Oatmeal is one of those recipes I keep coming back to. It’s easy, cozy, and packed with flavor—and it makes my mornings feel a little more special. Whether I eat it fresh from the oven or chilled with toppings, it’s the kind of nourishing, comforting breakfast that I’m always happy to have on hand.
Print
Vegan Baked Pumpkin Oatmeal
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegan
Description
This Vegan Baked Pumpkin Oatmeal is a cozy, nourishing breakfast that’s perfect for fall and beyond. Made with rolled oats, pumpkin puree, maple syrup, and warm spices, this naturally gluten-free, plant-based bake is wholesome and satisfying. It’s ideal for meal prep and makes your kitchen smell like a dream while it bakes.
Ingredients
- 2 cups rolled oats (certified gluten-free if needed)
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1¾ cups plant-based milk (almond, oat, or soy)
- ¼ cup maple syrup
- 1 tablespoon melted coconut oil (or neutral oil)
- 1 teaspoon vanilla extract
- Optional mix-ins: ¼ cup chopped walnuts, pecans, or dairy-free chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease an 8×8-inch (or similar-sized) baking dish.
- In a large bowl, whisk together oats, flaxseed, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, plant-based milk, maple syrup, melted oil, and vanilla until smooth.
- Pour wet ingredients into dry and stir until fully combined.
- Fold in optional nuts or chocolate chips, if using.
- Spread mixture evenly in prepared baking dish.
- Bake for 35–40 minutes, until golden on top and set in the center.
- Cool for a few minutes before slicing. Serve warm or chilled, plain or with toppings.
Notes
- Add-ins: Stir in chopped apples, dried cranberries, or mashed banana for variety.
- Texture boost: Sprinkle nuts or seeds on top before baking for added crunch.
- Extra sweetness: Drizzle almond butter or extra maple syrup before serving.
- Make it oil-free: Replace oil with applesauce for a lower-fat version.
- Storage: Refrigerate up to 5 days or freeze slices up to 2 months. Reheat in microwave or oven.
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