Get all the fall vibes with this vegan pumpkin baked oatmeal (no eggs needed, of course). Perfect level of sweetness and spices, dollop some vanilla yogurt on top for a breakfast in the morning.
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Pumpkin pie baked oats are especially delicious in the fall or winter time, when we're all looking to warm up our kitchens and bellies with warming spices and comforting dishes.
This was inspired by my vegan pumpkin pie recipe. Get those pumpkin pie feels for breakfast with this vegan baked oatmeal.
🧄 Very useful ingredient notes
- Rolled oats - Use old-fashioned rolled oats here. If you're gluten-free, make sure to get oats that are certified gluten-free.
- Pumpkin puree - Look for pumpkin puree that has just one ingredient on the can: pumpkin. The pumpkin is essential for this dish for flavor, nutrition and the beautiful orange color. Do not use canned pumpkin pie filling.
- Pumpkin pie spice - A combination of several spices all in one, typically used to flavor pumpkin pie. It usually contains a mixture of cinnamon, nutmeg, ginger and cloves. Don't have any on hand? Make your own homemade pumpkin pie spice blend.
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients in this recipe:
- Rolled oats - Instead of rolled oats, quick oats may work, but I have not tested it. I would not recommend going with steel cut oats, since they require a much longer cooking time.
- Pureed pumpkin - Instead of canned pumpkin, use homemade pureed pumpkin. Or, use pureed butternut squash or other winter squash.
- Pumpkin pie spice - make your own pumpkin pie spice, if you can't find it already combined. Or, substitute what's called for in this recipe with 1 ½ teaspoons ground cinnamon and ½ teaspoon of one of these spices: nutmeg, ground dried ginger, ground cloves.
- Ground flaxseed - substitute with chia seeds
- Whole food plant based - make this WFPBNO by substituting the brown sugar for an unrefined sugar like coconut sugar and be sure to use a plant-based milk that is oil-free.
- SOS-free - make this free of salt, oil and sugar by omitting the brown sugar and using an oil-, sugar- and salt-free milk.
🔪 Instructions
Step-by-step instructions for how to make pumpkin baked oatmeal.
- Step 1: Preheat oven to 375ºF. In a medium bowl, add pumpkin puree, brown sugar, ground flax, pumpkin pie spice, baking powder and salt.
- Step 2: Add milk.
- Step 3: Use a whisk or fork to mix the custard together.
- Step 4: Whisk until thoroughly combined.
- Step 5: It should look like this when its fully mixed.
- Step 6: Next, add your old-fashioned rolled oats.
- Step 7: With a spoon, stir the oats into the pumpkin custard.
- Step 8: It should look like this when it's all combined.
- Step 9: Line a 8x8 inch baking dish with parchment paper. Crumble the parchment paper in your hand first, then spread it out in the pan, so it fits around the corners better. Then, spread the mixture evenly across the baking dish.
- Step 10: Bake at 375ºF for 30 minutes. After 30 minutes, remove from oven. It can be served right away. But, if you want to cut squares, allow to cool at least 10 minutes first. Store in refrigerator for up to 5 days. Serve with a dollop of vanilla yogurt or a splash of oat milk for added creaminess.
🥡 Make ahead and storage tips
These can definitely be made ahead and are great for meal prep and batch cooking. Store baked oats covered in the refrigerator for up to 5 days.
👨👩👦👦 Serving suggestions
Serve these pumpkin pie baked oats with a dollop of vanilla yogurt or splash of plant-based milk on top and a side of fresh fruit.
☕️ Tea pairing
This recipe would be delicious paired with spiced tea, chai, black tea, milk tea or cinnamon tea.
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Pumpkin Baked Oatmeal (no egg, vegan)
Equipment
Ingredients
- 1 cup pumpkin puree canned, NOT pumpkin pie filling
- ½ cup brown sugar or sweetener of your choice
- 1 tablespoon ground flaxseed
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup oat milk plain, unsweetened - or other plant milk
- 2 cups old fashioned rolled oats
Optional Toppings
- vanilla plant-based yogurt
- splash of oat milk
- chopped pecans
- pepitas
Instructions
- Preheat oven to 375°F. Line a 8x8 inch baking pan with parchment paper to prevent it from sticking.
- In a medium bowl, add pumpkin puree, brown sugar, ground flaxseed, pumpkin pie spice, sea salt, baking powder, vanilla extract and oat milk. Whisk everything together to form a smooth pumpkin custard.1 cup pumpkin puree, ½ cup brown sugar, 1 tablespoon ground flaxseed, 2 teaspoons pumpkin pie spice, ¼ teaspoon sea salt, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1 cup oat milk
- Add oats to bowl and use a spoon to combine. Make sure the oats are completely mixed in and coated with the wet mixture.2 cups old fashioned rolled oats
- Add mixture to lined baking pan and place in oven. Bake for 30 minutes.
- After 30 minutes, remove from oven. It can be served right away. But, if you want to cut squares, allow to cool at least 10 minutes first. Store in refrigerator for up to 5 days. Serve with a dollop of vanilla yogurt or a splash of oat milk for added creaminess and/or chopped pecans and pepitas.vanilla plant-based yogurt, splash of oat milk, chopped pecans, pepitas
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