Vegan Baked Pumpkin Oatmeal {gluten free}

VVegan Baked Pumpkin Oatmeal | A tasty and healthy breakfast option. vegan, breakfast, recipe, pumpkin

This vegan baked pumpkin oatmeal is a tasty and healthy breakfast option. Full of pumpkin-y goodness, it’s a perfect for fall!

Vegan Baked Pumpkin Oatmeal | A tasty and healthy breakfast option. vegan, breakfast, recipe, pumpkin

Yes, I’m one of those “pumpkin people”. As soon as I feel a hint of fall in the air, all I think about is pumpkin; pumpkin pasta, pancakes, lattes (even though I don’t really drink coffee), ice cream, risotto – basically anything that you can make pumpkin-flavored, I’m in. Anyone else with me?

So to start off my 3-month pumpkin obsession (it’s only 3 months because the day after Thanksgiving, I’m totally pumpkin-ed out), I thought I’d share one of my favorite and simple breakfasts for fall: my vegan baked pumpkin oatmeal. I make this as soon as my pumpkin phase hits. And although I still love my smoothie bowls and overnight oats, sometimes I need a warm breakfast on a cool morning.

Vegan Baked Pumpkin Oatmeal | A tasty and healthy breakfast option. vegan, breakfast, recipe, pumpkin

It’s weird how much I like my baked pumpkin oatmeal because I’m actually not the biggest fan of regular oatmeal. I noticed that when I bake it though, I really enjoy it. My friend actually came up with this idea after I was complaining how much I wanted to like regular oatmeal but just couldn’t get over the texture for some reason. She said, why not heat the oatmeal in a different way like baking it so it’s not as liquid-y. What a perfect idea – and it worked for me! If you’re not into regular oatmeal either, I hope you try this because it’s more like a cake than oatmeal.

When I have extra time in the mornings before work, I’ll mix my ingredients at home and then bring my little bowl to work and bake it in the toaster over so it’s nice and warm. Some weeks, when I know I’m going to have busy mornings, I’ll bake a few of these puppies Sunday afternoon (usually during halftime of my Dolphin’s game) and then have them ready for the week. They would be great snacks for lunch boxes as well!

Vegan Baked Pumpkin Oatmeal | A tasty and healthy breakfast option. vegan, breakfast, recipe, pumpkin

Nutritionally speaking, this is a very healthy breakfast. Oats are a good source of fiber as well as protein, carbohydrates, and iron. The pumpkin adds a nice hit of vitamin A and the nut butter protein and healthy fats.

This vegan baked pumpkin oatmeal is a delicious and healthy breakfast option for fall! Click To Tweet
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Vegan Pumpkin Baked Oatmeal

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 large or 2 small bowls
Author Mary Ellen

Ingredients

  • 2/3 cup old fashioned rolled oats (can use gluten-free oats)
  • a pinch salt
  • a pinch baking powder
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup of roasted pumpkin , mashed or canned pumpkin puree
  • 1 TB of nut butter (I like almond or cashew)
  • 4 tbs dairy free milk
  • 1/ 2 a ripe banana , mashed
  • 1/4 tsp of vanilla extract
  • Toppings: nuts , nut butter, vegan chocolate chips, maple syrup

Instructions

  1. Mix the dry ingredients (through pumpkin pie spice) together in small bowl and then add wet ingredients and mix again.
  2. Add mixture to 2 small oven-safe ramekins for smaller portions or 1 larger oven-safe bowl.
  3. Bake at 350 for about 20 minutes.
  4. Top with your favorite toppings!

 

 

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54 thoughts on “Vegan Baked Pumpkin Oatmeal {gluten free}

  1. This sounds and looks so amazing! I’m so excited that Autumn is finally right around the corner and this seems like the perfect recipe to celebrate it! I think I’ll pair it with a nice pumpkin soy latte on Saturday morning. Thank you for sharing this!

        1. I would love it! I know I need to email me you back too! I had 3 papers and 2 presentations due this past weekend and I’m in NYC in meetings today but I’ll email you back this week!

          I was thinking of trying to come up with my own recipe for my blog soon too but I’d love to try yours!

  2. I love having baked oatmeal in the winter–this looks like it’d be perfect when the weather gets a bit cooler! 😀 (I can’t bring myself to turn on my oven right now, haha.)

  3. Ahhh and this is where we differ… I am not into fall at all!! It’s just cold and icky and basically just a symptom of winter haha 😉
    And sadly I am not a pumpkin fan… it does not like me either. I may try this with sweet potato purée, I bet it would work well. I LOVE the tip to use the toaster oven. That’s just genius.

    “I’m actually not the biggest fan of regular oatmeal.” So baking it works for you which is cool. Have you thought of adding super yummy ingredients to make it more palatable? I really like adding mashed banana for sweetness and cocao powder and almond butter to make it like a pb & chocolate oat bowl. So good.

    1. Haha, I think we only differ in me loving pumpkin and spiciness. 🙂 I used to love summer and hate fall because it got cold but now summers are almost unbearable to me with the heat and humidity here (it’s like Florida in NJ from June-September) so little coolness is a relief. BUT I don’t like it when the temps dip under like 65 degrees – no thank you!

      That’s a good idea to use sweet potato! If you try it, let me know what you think. I bet it’s tasty!

      I’ll try adding ingredients to oatmeal when it gets colder and let you know how it goes. It’s more of the texture thing I think. Baking it makes it more like a cake and I like that haha! Thanks for the tips, I’ll give it a shot!

  4. I am all about the pumpkin, and all about making this the day before so I can quickly heat it up for my kids in the morning. Looks delicious!

      1. It is pretty much soaked oat groats that are tossed in a food processor. I haven’t tried it with rolled oats, since they aren’t “raw.” I am sure the flavor would be slightly different.

    1. Thanks so much Jenn! I’m totally into pumpkin most of the year too (I love Japanese pumpkin all year especially) Sorry I’m just responding to this, for some reason I just saw it!

  5. I’m totally with you on this!!! I love pumpkin, but after Thanksgiving it’s all about peppermint lol!! I don’t know what it is, but it’s a requirement to eat pumpkin everything until then lol. Thanks for sharing this, I’m definitely going to make this!!

  6. Mary Ellen- so raw oatmeal is made mainly oat groats that are soaked overnight then pureed in a food processor. I am not sure why I like it so much more, maybe less slimy/slippery? I use to make them during my “raw breakfast phase” and now I just find the groats too pricey.

    It has been so long since I’ve made it…. but I think this recipe is kind-of close to it? I might have it saved somewhere in my recipe binder.
    http://preview.www.thedailygreen.com/healthy-eating/recipes/raw-oat-groats-recipe

    Also sorry if this sent a bunch of times, I tried submitting a reply up above but the comment keeps not showing. Maybe it is going into the spam comments? Who knows.

    1. So sorry! This did go to spam and I just saw it now! I think anything with a link goes to spam and I didn’t see that I had anything in my spam folder! I am intrigued by the raw oats. I’m going to give them a try!

  7. I grew up eating pumpkin all year round and still can’t get into eating it seasonally so although it is spring I am still wanting pumpkin – but I am less into the porridge – went through a phase and sadly I came out the other side! but I love this pumpkin version and maybe will try it when the weather cools again!

  8. This looks so delicious! I’ve made baked pumpkin oatmeal but this looks amazing. Same ingredients I use in Pumpkin Oatmeal Cookies and I can’t wait to try it! Can’t believe fall is only a few days away. Thank you for linking up with us for Meatless Monday!

  9. How delicious this sounds! I wish here in the UK we did pumpkin more… they tend to arrive the week of Halloween then promptly vanish for another year! You’ve made me want to go on a pumpkin hunt! 🙂 Excited to try this! 🙂

    1. Thank you so much! I really appreciate it. Can you get canned pumpkin? We have that available most of the year here and I’ve used that before and it turned out well too. 🙂

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