Pumpkin Baked Oatmeal

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.

What are Baked Oats?

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!

Health Benefits of Pumpkin Baked Oatmeal

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! 

Ingredient Notes

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!

How to Store and Reheat

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!

More Fall Recipes

• Sweet Winter Squash Bisque
• Roasted Root Vegetables
• Stuffed Sweet Potatoes
• Chocolate Chip Banana Muffins
• Apple Walnut Pastry Purses

More Oatmeal Recipes

• Baked Oatmeal with Berries
• World’s Best Vegan Oatmeal Cookies
• Overnight Oats (3 Ways!)
• Chocolate Chip Pumpkin Oatmeal Bites

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Vegan Pumpkin Baked Oats

Author: World of Vegan

5 from 11 votes

Oatmeal is such a staple breakfast in so many households! In this recipe, instead of cooking it on the stove, we baked it so it has a more compact feel and you can have several portions in one go! A sweet and perfectly spiced baked oatmeal! 

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6 servings

Ingredients

• ▢ 1 ⅓ cup rolled oats
• ▢ 1 tablespoon chia seeds
• ▢ 2 teaspoon pumpkin spice
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup non-dairy milk
• ▢ ½ cup pumpkin puree
• ▢ ¼ cup maple syrup, plus more for serving
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup chopped pecans
• ▢ 1 tablespoon pumpkin seeds

Instructions

• Preheat the oven to 350 degrees F. Gently grease a loaf pan with coconut oil or line it with parchment paper. Set aside.
• In a large bowl, add the oats, chia seeds, spices, baking powder, and salt.
• In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla extract.
• Add the liquid to the dry ingredients and mix to combine.
• Pour the oatmeal into the loaf pan. Sprinkle the pecans and pumpkin seeds on top of the oats. Bake for 15 minutes.
• Remove the oats from the oven and serve it immediately while it’s hot. Use a large spoon to scoop a serving into a bowl. Drizzle with maple syrup and enjoy!

Notes

Storage – Store leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 3-4 days or freeze for longer.

To freeze, 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.

 

Nutrition

Calories: 244kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 261mg | Potassium: 265mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4888IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

Course — Breakfast

Cuisine — American

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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!