Vegan Pumpkin Baked Oatmeal
Creamy, vibrant pumpkin gets baked with oats and warming spices to create this hearty, nutritious Vegan Pumpkin Baked Oatmeal!
Servings: 6 servings
Calories: 185kcal
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!
Notes
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.
Nutrition
Calories: 185kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 296mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6550IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 2mg