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.
