Creamy, vibrant pumpkin gets baked with oats and warming spices to create this hearty, nutritious Vegan Pumpkin Baked Oatmeal!
We love baked oatmeal in our family.
The flavor possibilities are endless when it comes to oatmeal and you can see that from the countless baked oatmeal recipes I already have on my blog.
Some of our favorites are this Maple Pecan Baked Oatmeal, my Make-Ahead Carrot Cake Baked Oatmeal and of course this Brownie Batter Chocolate Baked Oatmeal.
What's not to love about baked oatmeal?
Today I'm sharing a fall-inspired baked oatmeal recipe: Pumpkin Baked Oatmeal!
It's vegan, gluten-free and full of warming, fall spices!
Let me show you how to make it!
Ingredients You'll Need for Vegan Pumpkin Baked Oatmeal
If you're like most Americans in the fall and have a good stash of pumpkin puree in your pantry, then I'm guessing you have all of the ingredients you need to make this pumpkin baked oatmeal.
You'll need the following ingredients:
- Pumpkin puree (not pumpkin pie filling!)
- Non-dairy milk
- Maple syrup
- Ground flaxseed
- Vanilla extract
- Baking powder
- Pumpkin pie spice
- Salt
- Rolled oats
- Optional add-ins: chopped pecans, walnuts or chocolate chips
The ground flaxseed replaces the egg usually used in baked oatmeal and helps bind everything together.
Maple syrup adds sweetness and, obviously, pumpkin puree provides the cozy, fall flavor that we all love!
How to Make Baked Oatmeal
If you've never made baked oatmeal before, it's incredibly easy to make!
To make this vegan pumpkin baked oatmeal, simply follow the step-by-step instructions below.
- Preheat your oven to 350F and grease an 8x8 or 9x9 inch baking pan. Set it aside.
- In a large mixing bowl, whisk together the wet ingredients, leavening agent and spices. This includes pumpkin puree, non-dairy milk, maple syrup, ground flaxseed, vanilla extract, baking powder, pumpkin pie spice and salt.
- Stir in the rolled oats and optional add-ins including chopped nuts and/or chocolate chips.
- Pour the mixture into your prepared baking dish and bake the oats for 30-35 minutes or until set.
- Allow the pumpkin baked oatmeal to cool a little bit before slicing and serving with a drizzle of pure maple syrup and fresh fruit!
How to Store Leftover Baked Oatmeal
Baked oatmeal is a great recipe to meal prep as it's sturdy and stores well for a while in the fridge.
Fridge: If you have any leftovers of your pumpkin baked oatmeal, simply cut it into individual servings and store them in an airtight container in the fridge for 5-6 days.
Freezer: Alternatively, you can individually wrap each serving in plastic wrap, place them in a freezer zip-lock bag and freeze them to enjoy at a later date.
To thaw the frozen baked oatmeal, remove it from the freezer the night before you want to eat it and allow it to thaw in the fridge overnight.
Reheat it by placing it on a microwave-safe plate and zapping it in the microwave until warmed through.
The Best Toppings for Baked Oatmeal
In my opinion, baked oatmeal is the perfect vessel for ALL THE TOPPINGS!
Some of our favorite baked oatmeal toppings are listed below:
- Fresh fruit
- Nut or seed butter
- Homemade Berry Compote, jam or jelly
- Maple syrup or honey
- Chopped nuts or seeds
- Granola
- Non-dairy yogurt
- Cinnamon
- Chocolate chips or cacao nibs
- A splash of non-dairy milk
Mix and match the above toppings and you'll be in baked oatmeal heaven!
📖 Recipe
Vegan Pumpkin Baked Oatmeal
Equipment
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 ¼ cup non dairy milk
- 1 tablespoon ground flaxseed
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats
- ¼ cup chopped pecans, walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350 °F and grease an 8x8 or 9x9 inch baking pan. Set it aside.
- In a large mixing bowl, whisk together the wet ingredients, from the pumpkin puree to the salt.
- Stir in the rolled oats and optional add-ins including chopped nuts and/or chocolate chips.
- Pour the mixture into your prepared baking dish, smooth it out into a level layer, and bake the oats for 30-35 minutes or until set.
- Allow the the oatmeal to cool a little bit before slicing and serving with a drizzle of pure maple syrup and fresh fruit!
SJ says
Great recipe! I wanted to use the whole can of pumpkin puree, so I doubled everything except the maple syrup and baked for about 40-45 minutes in a 9X13 glass dish. I mixed in chocolate chips, pumpkin seeds and hemp hearts. Will be making this again for sure!
Faith VanderMolen says
Such a great idea! And a great way to meal prep:)
Kate Burrows says
So yummy!! Made this for my kids and I. They requested some plant based yogurt on top (unsweetened vanilla but I added a little maple syrup to it) and are devouring it. My oldest says it tastes like cake with frosting 🙂
Faith VanderMolen says
Oh such a good idea to add the yogurt "frosting"! Thanks for sharing Kate! I'm so glad everyone enjoyed it 🙂