5 from 1 vote

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 199 kcal
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 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
  • Optional Toppings: nuts, nut butter, maple syrup


  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.