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vegan pumpkin baked oatmeal
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5 from 2 votes

Vegan Pumpkin Baked Oatmeal

Vegan pumpkin baked oatmeal is a simple, make-ahead breakfast that is delicious when paired with a cup of coffee on a crisp fall day. All you need to create this recipe at home is a few simple pantry ingredients like oats, canned pumpkin, pumpkin pie spice, and pecans.
Prep Time15 minutes
Cook Time45 minutes
Course: Breakfast, Entree
Cuisine: American
Servings: 4 Slices
Calories: 310kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish.
  • Add ground flax seed and warm water to a large mixing bowl and stir. Set aside for 2-3 minutes until it forms a gel.
  • Stir in the rest of the wet ingredients (milk, maple syrup, pumpkin, oil, and vanilla).
  • Add dry ingredients to a small mixing bowl and stir to combine. Add to he large bowl with the wet ingredients and stir well.
  • Transfer to prepared baking dish and top with pecans and pumpkin seeds. 
  • Bake for 40-45 minutes or until edges are darkened and middle is set. Allow to cool for ~8-10 minutes before cutting.
  • Serve with extra milk and a drizzle of maple syrup.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers can also be frozen as well. Just slice the baked oatmeal into individual servings and freeze in an airtight container with parchment paper between slices if stacked.

Nutrition

Serving: 1/4 Recipe | Calories: 310kcal | Carbohydrates: 54g | Protein: 7g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4.5g | Sodium: 430mg | Fiber: 7.5g | Sugar: 18g