If you live in a cold climate like me, chances are you’re shying away from cold breakfast smoothies and wanting some warm, comforting meals instead. Being in Canada, when I wake up in the morning to a frosty window and the cold floor under my feet, I need a cup of tea and some soul food.
As I write this, I’m staring out my window, looking at frosty roofs, and it’s not even winter! On days like this, I’m so grateful for dishes like Vegan Pumpkin Baked Oatmeal, which sure is hitting the spot right now.
I actually rarely eat oatmeal as I’ve never been a huge fan of porridge type foods. Something about the texture just never pleased me. If you’re in the same boat as me, baked oats are truly a game-changer. This vegan pumpkin baked oatmeal tastes more like a warm, hearty breakfast bar.
Rather than making on the stovetop, you pour the oatmeal ingredients into a baking dish and bake in the oven. It magically turns into an oatmeal sheet cake that you can easily cut into individual portion sizes.
It’s an awesome recipe because you can completely customize it each morning to make whatever flavor you want! Add different nuts, seeds, spices, fruit, etc. to make it your own. Sticking to local and seasonal foods, I decided to make pumpkin spice flavored baked oats. The warming spices are just that much more satisfying when you’re chilly!
This recipe is a staple in my home because you can make a batch of it and have leftovers. Normally I never make more than one bowl of oatmeal at a time because leftover oatmeal just doesn’t taste right to me. But with baked oats it’s different and you can easily store and reheat a serving of this dish because the texture doesn’t change or get mushy. I would easily eat this for lunch, and even dessert too.
If you have kids who aren’t crazy about oatmeal because of the texture, definitely try out this vegan pumpkin baked oatmeal. It’s just as easy as making regular oats, if not easier because you can set it and forget it for 15 minutes!
Much like regular oatmeal, baked oatmeal is packed with nutrition. The oats are packed with fiber (yay pre-biotics!) and the pumpkin puree has Vitamin E, Vitamin C, Vitamin A, potassium, and iron.
Chia seeds are a superfood and pecans and pumpkin seeds are an excellent source of protein. Plus, did you know that cinnamon is loaded with antioxidants? In fact, cinnamon is one of the most affordable sources of antioxidants out there!
This pumpkin baked oatmeal recipe just requires simple ingredients that you probably already have on hand! For exact measurements, reference the printable recipe card at the bottom of the post.
Rolled oats—rolled oats are best since they will cook quickly in the oven. I don’t recommend steel cut since they will require more time and liquid to fully cook.
Pumpkin puree—not to be confused with pumpkin pie filling. This is easy to find canned in the baking aisle.
Pumpkin pie spice—gives these baked oats the most delicious flavor! It’s a staple during the autumn and winter seasons to provide that warm and cozy pie flavor without needing a bunch of individual seasonings.
Pecans and pumpkin seeds—add the crunch factor that takes this baked oatmeal up a notch. You can add any nut or seed you prefer but this combination is a winner!
Since this baked oatmeal can make multiple servings at once, there’s a good chance you’ll have leftovers. Simply store your leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze baked oatmeal. Store individual servings in freezer-safe containers or food safe bags. To reheat, simply thaw in the refrigerator overnight and then reheat as desired. Microwave for 1-2 minutes until heated through or reheat in the oven.
You can also eat it cold, similar to overnight oats. This pumpkin baked oatmeal tastes great either way!
Pumpkin Baked Oatmeal photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth and Rachel Lessenden. Please note that this article contains affiliate links which means shopping through them helps lights on at World of Vegan!
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Pumpkin Baked Oatmeal is a warm, comforting breakfast dish that combines the flavors of pumpkin, cinnamon, and nutmeg with the texture of baked oatmeal. It’s really delicious !!
Perfect fall recipe! Yum!
These scrumptious muffins have the fragrance of autumn. Wonderfully warm with just the right amount of spice!
Delicious and nutritious! Perfect fall brekkie
Yummy this looks so good!
this oatmeal is just perfect for fall! so tasty and delicious!
Yum! I love anything pumpkin so this looks like a must for me 🙂
I absolutely LOVE the texture of this pumpkin baked oatmeal! Regular cooked oatmeal is usually a bit too mushy for me, but this is perfect. Such a great addition to my morning breakfast recipe – delicious!
I make this when my mom comes to town! Simple. Healthy. Yum!
I love oatmeal with fruit, nuts and seeds and this recipe takes it up several notches! The baked oatmeal has wonderful chewy texture and I love how I can make it once and have it for several days. And it’s healthy as well!
I love baked oatmeal and I love everything pumpkin, so this recipe is a match made in heaven! So good!