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5 from 2 votes

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
Keyword vegan baked oatmeal, vegan pumpkin baked oatmeal
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 small bowls or 1 large bowl
Calories 199kcal
Author Mary Ellen


  • 2/3 cup old fashioned rolled oats (gluten-free if needed)
  • a pinch salt
  • a pinch baking powder
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup canned pumpkin puree or mashed of roasted pumpkin
  • 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
  • Optional Toppings: nuts, nut butter, 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


Calories: 199kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6.5g | Fiber: 5.5g | Vitamin A: 10400IU | Vitamin C: 4.5mg | Calcium: 75mg | Iron: 2mg