Vegan Pumpkin Baked Oats

Oatmeal is such a staple breakfast in so many households! In this recipe, instead of cooking it on the stove, we baked it so it has a more compact feel and you can have several portions in one go! A sweet and perfectly spiced baked oatmeal!

Course Breakfast

Cuisine American

Keyword baked oatmeal, fall oatmeal, pumpkin oatmeal, pumpkin oats, spiced oatmeal

Prep Time 10

Cook Time 15

Total Time 25

Servings to 6 servings

Calories 244kcal

Author World of Vegan

Ingredients

1 ⅓ cup rolled oats
1 tablespoon chia seeds
2 teaspoon pumpkin spice
1 teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
½ cup non-dairy milk
½ cup pumpkin puree
¼ cup maple syrup plus more for serving
1 teaspoon vanilla extract
¼ cup chopped pecans
1 tablespoon pumpkin seeds

Instructions

Preheat the oven to 350 degrees F. Gently grease a loaf pan with coconut oil or line it with parchment paper. Set aside.
In a large bowl, add the oats, chia seeds, spices, baking powder, and salt.
In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla extract.
Add the liquid to the dry ingredients and mix to combine.
Pour the oatmeal into the loaf pan. Sprinkle the pecans and pumpkin seeds on top of the oats. Bake for 15 minutes.
Remove the oats from the oven and serve it immediately while it’s hot. Use a large spoon to scoop a serving into a bowl. Drizzle with maple syrup and enjoy!

Notes

Storage - Store leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 3-4 days or freeze for longer.

To freeze, store individual servings in freezer-safe containers or food safe bags. To reheat, simply thaw in the refrigerator overnight and then reheat as desired. Microwave for 1-2 minutes until heated through or reheat in the oven.

Nutrition