This vegan baked pumpkin oatmeal is a tasty and healthy breakfast option. Full of pumpkin goodness, it’s a perfect for fall or anytime you want a delicious warm breakfast.
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, ice cream, pumpkin mac and cheese – basically anything that you can make pumpkin-flavored, I’m in. Who’s with me?
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’m sharing one of my favorite and simple breakfasts for fall: my vegan baked pumpkin oatmeal.
Why Bake Oatmeal?
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. She said, why not heat the oatmeal in a different way like baking it so it’s more firm? 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.
Vegan Baked Pumpkin Oatmeal
When I have extra time in the mornings before work, I’ll mix my ingredients at home and then bring my little bowl of oatmeal to work and bake it in the toaster over so it’s nice and warm.
The 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!
Other reasons this vegan Pumpkin Baked Oatmeal is awesome:
- Nothing says Fall like pumpkin
- Oats are a good source of fiber as well as protein, carbohydrates, and iron
- Pumpkin adds a nice hit of vitamin A
- Nut butter gives us protein and healthy fats
- It’s easy to pre-make and reheat
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Vegan Pumpkin Baked Oatmeal
This vegan baked pumpkin oatmeal is a tasty and healthy breakfast option. Full of pumpkin goodness, it’s a perfect for fall!
- 2/3 cup old fashioned rolled oats (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
Mix the dry ingredients (through pumpkin pie spice) together in small bowl and then add wet ingredients and mix again.
Add mixture to 2 small oven-safe ramekins for smaller portions or 1 larger oven-safe bowl.
Bake at 350 for about 20 minutes.
Top with your favorite toppings!
*nutrition info does not include toppings
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.