Description
Enjoy the warm, cozy flavors of fall with this Vegan Baked Pumpkin Oatmeal! Made with wholesome oats, pumpkin puree, and maple syrup, this gluten-free, meal-prep-friendly breakfast is perfect for chilly mornings.
Ingredients
Scale
- 2 cups rolled oats
- 1 tsp baking powder
- 2 1/2 tsp pumpkin pie spice
- 1 tbsp ground flax seeds + 3 tbsp water (flax egg)
- 1/4 tsp salt
- 1/3 cup chopped pecans
- 1 3/4 cups non-dairy milk (or 2 cups for a softer texture)
- 1 cup pumpkin puree
- 2 tbsp nut butter (e.g., almond butter)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
Instructions
- Preheat Oven: Set to 350°F (175°C).
- Prepare Flax Egg: Mix ground flax seeds with water; let sit for 5 minutes.
- Mix Dry Ingredients: In a bowl, whisk oats, baking powder, pumpkin pie spice, salt, and pecans.
- Combine Wet Ingredients: Stir in flax mixture, non-dairy milk, pumpkin puree, nut butter, vanilla, and maple syrup.
- Transfer to Baking Dish: Spread evenly in a greased or parchment-lined 9×9-inch dish.
- Bake: Bake for 25-30 minutes until the center is set and edges are golden brown.
- Cool and Serve: Let cool for a few minutes before serving warm or at room temperature.
Notes
- Add More Protein: Mix in a scoop of vanilla protein powder and 2 extra tbsp of non-dairy milk.
- Fruit Additions: Fold in dried cranberries, raisins, or diced apples.
- Nut-Free: Swap nut butter for sunflower seed butter and omit pecans.
- DIY Spice Blend: Combine cinnamon, ginger, cloves, and nutmeg if you don’t have pumpkin pie spice.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan pumpkin oatmeal, baked oatmeal, fall breakfast, gluten-free oatmeal, healthy pumpkin recipe