Vegan Pumpkin Baked Oatmeal (No Oil)

This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Recipe Nut-free option. Jump to Recipe

This Pumpkin Baked Oatmeal is the spiced fall breakfast you need in your meal plan! Crisp edges, soft muffin like middle, each slice is fresh soft pumpkin oatmeal bar. Add toppings of choice and serve warm.

Just 9 ingredients, no added oil, no refined sugar and just 10 minutes active time, then a wait for the bake, and out comes this amazing Vegan Pumpkin Baked oatmeal. This hearty oatmeal bake uses pureed or mashed pumpkin, pumpkin pie spice, oats, non dairy milk, maple syrup and seeds and nuts and will be a permanent fixture like my Banana Baked Oatmeal. Change up the additions to preference. Lets make this favorite breakfast or snack!

Ingredients for Vegan Pumpkin Baked Oatmeal

• Pumpkin puree (canned or mashed roasted pumpkin), maple syrup and non dairy milk make up the wet ingredients. Use other sweeteners to substitute maple syrup.
• Old fashioned oats, gluten-free if needed, are the oats of choice. You can also use other grain flakes such as quinoa or rice.
• Pumpkin pie spice and coconut add flavor. Since there is no oil in this oatmeal, coconut adds a bit of fat and texture. Use other spices or blends, and omit coconut if you like.
• Nuts such as pecans or walnuts add the texture. Omit them for nutfree
• For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.

How to make Pumpkin Baked Oatmeal with Step Photos

In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.

In the baking dish or another bowl, mix the pumpkin puree, non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.

Top the oatmeal with pecans and pumpkin seeds and coconut sugar or other toppings of choice.

Bake at 365 degrees F for 30 to 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. This helps the flavors meld and the oatmeal sets more for easy slicing. Cool for 10 mins, then slice and serve with maple syrup, yogurt, vegan butter or whipped coconut cream or other toppings.

How to Store Pumpkin Baked Oatmeal

Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.

Can I substitute the Oats?

Yes, use equal quantity of other grain flakes such as rice flakes or quinoa flakes. Or use quick cooking grains such as quinoa or buckwheat groats. Use 2/3 cup uncooked grains.

Can I substitute maple syrup?

Yes use equal amount of coconut sugar, date sugar, or other sugar, or use other sweetener of choice.

More Oatmeal options

• Banana Bread Baked Oatmeal GF
• Carrot Cake Baked Oatmeal GF
• Samoa Cookie Overnight Oats with date caramel GF
• Mango turmeric overnight oats. GF
• Golden Steel cut Oats GF
• Savory Spiced Oats Hash GF

Vegan Pumpkin Baked Oatmeal

4.95 from 37 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

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This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Nut-free Recipe, Makes 9 by 9 inch pan

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1.75 cups old fashioned oats, use certified gluten-free if needed
• ▢ 1 tsp baking powder
• ▢ 1 tsp pumpkin pie spice, or a mix of cinnamon and nutmeg
• ▢ 1/4 tsp salt
• ▢ 1/4 cup chopped pecans or walnuts, , omit for nut-free
• ▢ 1 tbsp shredded coconut
• ▢ 2 tsp chia seeds
• ▢ 2/3 cup pumpkin puree, (canned pumpkin, or roasted and mashed well)
• ▢ 3-4 tbsp maple syrup
• ▢ 1 cup  non dairy milk such as coconut or almond milk, , warmed
• ▢ optional add ins: chopped dates or raisins or dried/fresh cranberries. chocolate chips, hemp seeds
• ▢ Topping: coconut sugar,,  ,pumpkin seeds or pecans for topping

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Instructions 

• Preheat the oven to 365 deg F (185 C). In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
• In the baking dish(9 by 9 inch) or another bowl, mix the pumpkin puree, warm non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
• Top the oatmeal mixture with pumpkin seeds, pecans and coconut sugar.
• Bake for 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. Cool for 10 mins, then slice and serve with maple syrup, yogurt or whipped coconut cream or other toppings.

  Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
  Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.

Video

Notes

• For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.
• To substitute Oats: Use other grain flakes such as quinoa or rice

To Double: Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13 inch pan for 40 to 45 mins.

Nutrition for 1 serve

Nutrition

Calories: 289kcal, Carbohydrates: 41g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Sodium: 170mg, Potassium: 403mg, Fiber: 7g, Sugar: 11g, Vitamin A: 6368IU, Vitamin C: 2mg, Calcium: 184mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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