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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!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 small bowls or 1 large bowl
Calories 199 kcal
Author Mary Ellen

Ingredients

  • 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

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!

Recipe Notes

*nutrition info does not include toppings

Nutrition Facts
Vegan Pumpkin Baked Oatmeal
Amount Per Serving
Calories 199 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Carbohydrates 30g10%
Fiber 5.5g23%
Protein 6g12%
Vitamin A 10400IU208%
Vitamin C 4.5mg5%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.