Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is cozy, warmly spiced, and surprisingly creamy. Made in one bowl with simple pantry ingredients, it's perfect for meal prep breakfasts, holiday mornings, or enjoying all pumpkin season long.
Servings: 9
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 ½ cups plant-based milk (such as soy or oat)
- ¼ cup maple syrup
- 2 tablespoons melted vegan butter (or neutral oil)
- 1 teaspoon vanilla extract
- 2 ½ cups rolled oats
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chopped pecans or walnuts
- ½ cup vegan chocolate chips
- ¼ cup pepitas
Optional Cream Cheese Glaze
- 2 tablespoons vegan cream cheese softened if needed
- 2 - 3 tablespoons powdered sugar
- ½ - 2 teaspoons plant-based milk as needed
- Cinnamon optional for sprinkling
Instructions
- Preheat: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, plant-based milk, maple syrup, melted vegan butter, and vanilla.
- Add the dry ingredients: Stir in the oats, baking powder, pumpkin pie spice, and salt until combined. Stir in any optional add-ins. The mixture will seem quite wet, but the oats will absorb the liquid as it bakes.
- Bake: Pour the mixture into the prepared dish and spread evenly. Bake for 35–40 minutes, until golden around the edges and set in the center.
- Cool & serve: Let cool for 10–15 minutes before slicing. Serve warm as is, with vegan yogurt, a splash of plant-based milk, maple syrup, or the optional cream cheese glaze.
- Make the glaze (optional): Whisk together the vegan cream cheese and 2 tablespoons powdered sugar until smooth. Add plant-based milk, ½ teaspoon at a time, until you reach a drizzleable consistency. Taste and add the remaining tablespoon of powdered sugar if you'd like a sweeter glaze. Drizzle over the baked oatmeal before serving and, if desired, sprinkle with cinnamon.
Notes
Storage: Store covered in the refrigerator for up to 5 days. Enjoy chilled or reheat in the microwave or oven until warmed through. This recipe also freezes well. Slice into portions and freeze for up to 2 months. Thaw overnight in the refrigerator.
Customize it: Stir in chopped pecans, walnuts, chocolate chips, pumpkin seeds, dried cranberries, or your favorite mix-ins.
Pumpkin purée: Be sure to use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor of this recipe.
Serving: This baked oatmeal is delicious warm from the oven but also makes a great grab-and-go breakfast straight from the fridge.
Gluten-free: Use certified gluten-free rolled oats.
Oil-free: Replace the vegan butter or oil with unsweetened applesauce. The baked oatmeal will be slightly less rich but still delicious.
Nutrition
Serving: 1serving with all the add-ins and glaze (recipe makes 9 servings) | Calories: 281kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Sodium: 216mg | Potassium: 290mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4395IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 2mg
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