Get all the fall vibes with this vegan pumpkin pie baked oatmeal. Perfect level of sweetness and spices, with only 145 calories per square, dollop some plant-based yogurt on top for breakfast in the morning. No egg required in these dairy-free, gluten-free baked oats.
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