These vegan Pumpkin Baked Oats are flavored with pumpkin pie spice and perfect any time you want a little taste of fall! They come together quickly and can be eaten right away or stored for grab-and-go breakfasts or snacks throughout the week.
If you love pumpkin and cozy fall recipes, then this vegan Pumpkin Baked Oatmeal is for you! Of course baked oatmeal makes a great breakfast, but I've also been loving it as a snack or--dare I say--healthier dessert option.
These baked oats come together in just a few minutes and are super versatile. Switch out your add-ins, plant milk, or nut butter. Serve it with your favorite toppings or cut it into bars.
This pumpkin baked oats recipe has no dairy or eggs, and it's gluten-free, so it's perfect for people with dietary restrictions. It's also kid-friendly (at least, both of my kids love it!)
Loving these flavors? Check out my No-Bake Pumpkin Balls and all of my Vegan Pumpkin Recipes. And if you're not in the mood to turn on your oven, this Vegan Pumpkin Oatmeal will be just right!
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Ingredient notes
Here's all you need to make vegan Pumpkin Baked Oatmeal!
Dry Ingredients
- rolled oats: I prefer old-fashioned rolled oats for this recipe. I have tested another baked oats recipe with quick oats, and I didn't like the texture as much, but it would work in a pinch. For finer texture, you can use oat flour (or just blitz your oats in a blender or food processor for a few seconds before adding the other ingredients.) Do not use steel-cut oats for this recipe.
- ground flax seed: This acts as an egg substitute. Be sure to use ground flax (as opposed to whole flax seeds). Chia seeds would probably work as a substitute, but I haven't tested this recipe with them.
- pumpkin pie spice: Pumpkin Pie Spice is a combination of spices that includes cinnamon, cloves, allspice, ginger, and nutmeg. You can buy it at most American stores or make your own at home.
- cinnamon: For just a little more of that Fall flavor!
- baking powder: To help give it a little rise.
- salt: To enhance the other flavors.
Wet Ingredients
- pumpkin puree: I used canned pumpkin puree. Be sure the only ingredient is pumpkin. I don't recommend pumpkin pie filling since it's already sweetened and seasoned.
- soy milk: Any type of unsweetened plant milk is fine.
- maple syrup: This is the main sweetener and also imparts rich flavor to the baked oats.
- almond butter: For a little extra flavor and protein. I prefer almond butter, but any kind of nut butter or sunflower seed butter will be fine.
Add-ins
- mini vegan chocolate chips or any add-in of choice: I love these with chocolate chips but some other yummy options include: chopped pecans, walnuts, raisins, craisins, or apple cubes.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Preheat the oven to 375F or 190C and lightly spray a 8-inch or 9x11-inch baking dish with cooking spray (or line with parchment paper.)
- Add all of the dry ingredients to a mixing bowl and whisk to combine.
- Add all of the wet ingredients to the bowl and mix to combine.
- Fold the chocolate chips (or add-in of choice) into the batter.
- Transfer the batter to the baking dish. Top with a few extra chocolate chips.
- Bake for 20 to 25 minutes, then remove from the oven and let cool for at least 5 minutes. Serve with vegan yogurt, pecans, another drizzle of maple syrup, or any of your favorite toppings.
Hint: For baked oats with a warm gooey center or if you're meal prepping and plan to reheat before eating, 20 minutes is perfect. If you prefer a firmer texture or want to cut these into pumpkin oatmeal bars, then 25 minutes might be a better baking time.
Variations
Here are a few ways to switch things up!
- Nutty - Add pecans and walnuts as your add-in.
- Fruity - Swap the chocolate chips for dried fruit like raisins or craisins. Or go for something fresher with apple cubes or blueberries.
- High-Protein - Add a scoop or two of vegan protein powder.
- Pumpkin Baked Oatmeal Cups - Portion the batter into a muffin tin and bake at 350 for 20 to 25 minutes.
See these Vegan Baked Oats or these Strawberry Rhubarb Baked Oats for more ideas!
Equipment
For this easy baked-oats recipe, you just need a mixing bowl and a baking dish. I've tested the recipe with both an 8x8-inch square dish and a 9x11-inch rectangular dish. You could use something slightly smaller, you just might need to bake for longer. I don't recommend a larger dish unless you double the recipe.
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How to serve
Serve these pumpkin-baked oats as a delicious breakfast or sweet snack. I love mine topped with vegan vanilla yogurt, an extra drizzle of maple syrup, and a handful of pecans or walnuts.
These would make a fun Halloween or Thanksgiving breakfast treat! But you can enjoy them any time of year.
Baked oatmeal can be served right away or cut into squares and stored for easy grab-and-go vegan breakfasts throughout the week.
Storage
Store leftovers in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months. Leftovers can be served cold or heat them up in the microwave for a few seconds.
Top Tip
This Pumpkin Baked Oats recipe isn't just for October! It's a great way to use up canned pumpkin after Thanksgiving. Or sneak a little bump of nutrition into breakfast and snacks any time of year!
FAQ
Sure! Just swap out the almond butter for sunflower seed butter.
Pumpkin Pie Spice is a combination of spices that includes cinnamon, cloves, allspice, ginger, and nutmeg. You can buy it at most American stores or online, or make your own at home.
Related
Looking for more vegan breakfast recipes? Try these:
Pumpkin recipes
Want more vegan pumpkin recipes? Try these!
📖 Recipe
Baked Pumpkin Oats (Vegan)
Equipment
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tablespoon ground flax seed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup soy milk
- ⅓ cup maple syrup
- 2 tablespoons almond butter
Add-in
- ¼ cups mini vegan chocolate chips (or add-in of choice)
Instructions
- Preheat the oven to 375F or 190C and lightly spray a 8-inch or 9x11-inch baking dish with cooking spray (or line with parchment paper.)
- Add all of the dry ingredients to a mixing bowl and whisk to combine.
- Add all of the wet ingredients to the bowl and mix to combine.
- Fold the chocolate chips (or add-in of choice) into the batter.
- Transfer the batter to the baking dish. Top with a few extra chocolate chips.
- Bake for 20 to 25 minutes, then remove from the oven and let cool for at least 5 minutes. Serve with vegan yogurt, pecans, another drizzle of maple syrup, or any of your favorite toppings.
Notes
- This recipe can be portioned into 6, 9, or 12 servings. The nutritional info is calculated for 6 servings and doesn't include any additional topping.
- Use an 8x8-inch square or 9 x 11-inch rectangular baking pan (or something of similar size).
- For baked oats with a warm gooey center or if you're meal prepping and plan to reheat before eating, 20 minutes is perfect. If you prefer a firmer texture or want to cut these into pumpkin oatmeal bars, then 25 minutes might be a better baking time.
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