This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Recipe Nut-free option. Jump to Recipe
This Pumpkin Baked Oatmeal is the spiced fall breakfast you need in your meal plan! Crisp edges, soft muffin like middle, each slice is fresh soft pumpkin oatmeal bar. Add toppings of choice and serve warm.
Just 9 ingredients, no added oil, no refined sugar and just 10 minutes active time, then a wait for the bake, and out comes this amazing Vegan Pumpkin Baked oatmeal. This hearty oatmeal bake uses pureed or mashed pumpkin, pumpkin pie spice, oats, non dairy milk, maple syrup and seeds and nuts and will be a permanent fixture like my Banana Baked Oatmeal. Change up the additions to preference. Lets make this favorite breakfast or snack!
Ingredients for Vegan Pumpkin Baked Oatmeal
- Pumpkin puree (canned or mashed roasted pumpkin), maple syrup and non dairy milk make up the wet ingredients. Use other sweeteners to substitute maple syrup.
- Old fashioned oats, gluten-free if needed, are the oats of choice. You can also use other grain flakes such as quinoa or rice.
- Pumpkin pie spice and coconut add flavor. Since there is no oil in this oatmeal, coconut adds a bit of fat and texture. Use other spices or blends, and omit coconut if you like.
- Nuts such as pecans or walnuts add the texture. Omit them for nutfree
- For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.
How to make Pumpkin Baked Oatmeal with Step Photos
In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
In the baking dish or another bowl, mix the pumpkin puree, non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
Top the oatmeal with pecans and pumpkin seeds and coconut sugar or other toppings of choice.
Bake at 365 degrees F for 30 to 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. This helps the flavors meld and the oatmeal sets more for easy slicing. Cool for 10 mins, then slice and serve with maple syrup, yogurt, vegan butter or whipped coconut cream or other toppings.
How to Store Pumpkin Baked Oatmeal
Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Can I substitute the Oats?
Yes, use equal quantity of other grain flakes such as rice flakes or quinoa flakes. Or use quick cooking grains such as quinoa or buckwheat groats. Use 2/3 cup uncooked grains.
Can I substitute maple syrup?
Yes use equal amount of coconut sugar, date sugar, or other sugar, or use other sweetener of choice.
More Oatmeal options
- Banana Bread Baked Oatmeal GF
- Carrot Cake Baked Oatmeal GF
- Samoa Cookie Overnight Oats with date caramel GF
- Mango turmeric overnight oats. GF
- Golden Steel cut Oats GF
- Savory Spiced Oats Hash GF
Vegan Pumpkin Baked Oatmeal
Ingredients
- 1.75 cups (141.75 g) old fashioned oats use certified gluten-free if needed
- 1 tsp baking powder
- 1 tsp pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 tsp salt
- 1/4 cup (24.75 g) chopped pecans or walnuts , omit for nut-free
- 1 tbsp shredded coconut
- 2 tsp chia seeds
- 2/3 cup (5.76 oz) pumpkin puree (canned pumpkin, or roasted and mashed well)
- 3-4 tbsp (59.15 ml) maple syrup
- 1 cup (236.59 ml) non dairy milk such as coconut or almond milk , warmed
- optional add ins: chopped dates or raisins or dried/fresh cranberries. chocolate chips, hemp seeds
- Topping: coconut sugar, ,pumpkin seeds or pecans for topping
Instructions
- Preheat the oven to 365 deg F (185 C). In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
- In the baking dish(9 by 9 inch) or another bowl, mix the pumpkin puree, warm non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
- Top the oatmeal mixture with pumpkin seeds, pecans and coconut sugar.
- Bake for 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. Cool for 10 mins, then slice and serve with maple syrup, yogurt or whipped coconut cream or other toppings.Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Video
Notes
- For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.
- To substitute Oats: Use other grain flakes such as quinoa or rice
Nutrition
Joan
Made this back-to-back last week!! It was sooooooooo good! I originally served it with extra maple syrup but then just ended up eating the squares like I would a muffin or flapjack. So easy to make and incredibly tasty!
Vegan Richa Support
Thank you Joan; a to-go snack.
Renee Erbe
Can i use ground flax instead of chia seeds, they are hard to digest for me.
Richa
Yes
Donna
Could I use hemp milk?
Vegan Richa Support
that should be fine
Amanda
This was SO good! Hit the spot on a cool, Autumn morning. Quick and easy to prepare and turned out just great!
Kat
Oh man this was good. I was worried the pecans on the top might burn but they did not (I covered with foil). Next time might make a double batch! I thought the consistency was a bit like pancake (yum). I used flaxseed instead of chia.
Vegan Richa Support
Excellent! 🧁🍥🎂
Sonum
Loved it! very simple and easy to make, will definitely be making it again with other toppings/additions.
Vegan Richa Support
Excellent
Jaii
This was delicious! I didn’t have rolled oats on hand, only quick oats. After reading some of the comments, I decided to follow the recipe as is except I lowered the temperature to 350F and just baked for 35 mins. I also didn’t let it sit in the oven the extra 10 mins as I was afraid it would be to dry. It didn’t come out slimy like some other commenters might have suggested. Came out perfect this way. I mixed in dates and topped with dried cranberries. thanks for sharing this recipe!
Richa
Awesome!! Good to know!
WannaBeBakerMama
I used less maple syrup but in hindsight, should have added the recommended amount so they could be a bit more sweet. I also didn’t use a 9×9 pan since I didn’t have one but next time I will, I think it’ll make it easier to cut these. Will be making these again, yum! 🙂
Richa
Yes if it’s a smaller pan then bake a bit longer
WannaBeBakerMama
Has anyone used a round pan for this, or a loaf pan? Instead of a square one? Wondering if that would work? Thank you!
Richa
It will work in any pan. Loaf would make the baked oatmeal layer very thick, you can bake in 2 loaf pans
WannaBeBakerMama
Thank you, Richa 🙂
Diana
It’s in the oven baking right now! A perfect pre-Thanksgiving treat!
Richa
Yay
Chris
Yes yes and yes! Once again, another winner!!!!!!!!! This was so dang good ! I have to restrain myself from eating more than one serving!
It came out perfectly.
Thanks for the recipe!
Chris-
Richa
Yay❤️❤️
Monica
I added in raisins and topped with pumpkin seeds. Ate it for dessert topped with ice cream. Tomorrow I’ll top with fresh berries and have it for desert. Delicious!
Richa
Awesome
Deborah
This looks wonderful! I have everything but the chia. Are the chia seeds necessary to make this?
Vegan Richa Support
You can sub ground flax. The chia seeds act as a binder in place of eggs.
Jasu
I love your recipes! They are so simple n instructions are clear! It will be nice to see more pics, I sometimes get confused about the expected consistency. Thanks Richa!!!
Vegan Richa Support
Thank you! Visuals definitely help
Shannon
What does it mean to leave in oven for 10 min? Just turn off the oven and leave door closed?
Richa
Yes
Darlene
I made this for my husband & I, had it for breakfast this morning. The flavors & aroma had everything I was looking for, a drizzle of warm pure maple syrup, very comforting! Thanks for all your wonderful recipes 👍
Denise J.
Hi Richa,
I made two batches of these the other day and they were delicious, not to mention, easy to throw together.
I made the first as written along with the addition of 1.5 TBSPS hemp seeds. The second batch I added dried cranberries and candied ginger. Used an 8 X 8 pan, keeping it in the oven a bit longer. My husband and I ate them in 3 days or so.
I will be making some more today maybe adding dried mulberries.
Also today, I’ll be making your Aloo Gobi wrap which looks AMAZING!!!!!!
Just want to say THANK YOU for sharing all of your recipes and for your attention to detail. Your directions are clear and concise, and ANY questions one might have, whether it be substitutions, pan size, alternate ingredients, oil/no oil, etc., etc, you’ve already thought of them and answered BEFORE they’re asked. Its always a good idea to read through any recipe first.
I hope that you and your family, of course, along with Chewie 🐶 are doing well and hanging in there during this unsettling time. Stay healthy, and remember to breathe.
God bless!
Roseann Magda
I just made this today, and it is delicious. It’s just as easy as you say in the recipe. Of course, we all make changes, but the only thing I did differently was use an 8″ x 8″ pan, for the simple reason that I don’t have a 9″ x 9″ pan. The texture is perfect. I did add dates, as you suggested, and that worked out great. This recipe is a keeper.
Sarah Thomas
Made this this morning. Yummy. I think next time I’ll cut back on the maple syrup to 2 tablespoons since the raisins I added were very sweet on their own. I used an 8×8 pan since that’s what I had. It worked fine. I will definitely make this again.
Richa
aweesome
Bobbye
Easy and delicious! I keep all these ingredients in my pantry so it wasn’t a lot of fuss. Thank you for this new treat in my breakfast rotation!
Yes I'm Scottish
You use the word “oatmeal”, but photos show rolled oats. There’s a world of difference …
I’ve yet to find oatmeal in Portugal. Do you have a source?
Richa
oatmeal is used for a coarse meal of oats as well as a dish made with rolled oats. Tthis is a dish made with rolled oats. use regular rolled oats
Kim
How many servings is this, please? Nutritionals are based on a serving and I don’t see portion size anywhere.
And could you freeze this? I batch cook for my senior dad, and everything goes in the freezer.
Thanks!
Richa
it makes 9 by 9 inch dish and 4 servings. yes, you can freeze it. it might get a bit more moist, toasting it might help before serving
Wendy
So easy and tasty. Just the right amount of sweetness too. I ate the first serving like a bar on the go and then this morning with banana and almond milk poured over.
I will definitely be making this again.
Richa
awesome!
Kim Green
I made this for breakfast today and it was excellent. I had to start with cooking some of my halloween pumpkin that had been destined for the compost bin because I had no canned pumpkin but it work fine. I stuck very close to the recipe but I only have a 11” x 9” pan so I increased the recipe by about a third (fully 2 cups of oats and 2 cups of liquid).
We ate it topped with yoghurt (non-vegans) and cashew milk (vegan) and it was excellent and everyone enjoyed it. It was very fast and easy to make. I will make it again.
Richa
Awesome!
Oz
I just made this for breakfast and it was perfect for a chilly morning. I added chopped dates and vanilla extract to the batter and I used date syrup instead of maple syrup. It came out delicious! Thank you!
Richa
awesome!
JJ
Great recipe!! easy breakfast, excited to eat it as a snack for the rest of the week.
Best baked oatmeal recipe I’ve tried so far.
Richa
yay!!
Brad A Capello
Ok, looks amazing! But, what did you top it with? Coconut Whip?
Richa
yes whipped coconut cream (coco whip)
Brenda Lee Allor
These are wonderful! Better than the sugary bars in the store. Made them this morning. All gone .
Richa
awesome!!
Michele
I made the terrible mistake of following the recipe the first time and not DOUBLING it! This is by far everyone’s favorite in my house. I have made it three times so far and I literally have to fight for my piece. This is SO good! Now I double it and bake it in a 9×13, added 5 minutes to cook time. Perfect!!
Richa
😀 awesome! i’ll add not to double!
Tiffani
I’m definitely going to try this. Yum!
Karen
Made this today and it was delish.
Richa
Thanks!! Please add a rating when you make again! helps people and search engines:)
Alex
I ended up using a sweet potato instead of pumpkin – generally prefer the taste to the pumpkins I can readily buy in my supermarket. I added some cranberries on top along with the pumpkin seeds, as well as some ginger and allspice into the batter, with a sprinkling of white sugar as it was what I had. I also used whey leftover from some homemade yogurt and some dairy milk. The baked oatmeal was very nice – it really did turn out like soft oatmeal bars! They are not super sweet which is nice, but have such a wonderful aroma. Had them with some yogurt and they were super nice. If you’re looking for a nice snack, I recommend these!
Richa
Awesome!! Thanks! Please do add a rating!!
Derek Holder
Simple and delicious!
Richa
thanks!!
R Irene Raymond
This was FABULOUS!! Thank you!!
Richa
Thanks!!
Julie
What size baking dish did you use?
Richa
oops forgot to add the size. its 9 by 9 inch
Allysen
Lovely recipe! I recently tried making baked oatmeal and it was too “slimy”…I am sure it was the recipe but wonder what texture this has? thank you!
Richa
i dislike slimy oatmeal. this is almost like soft pumpkin oatmeal bars! no slime.
It might be the type of oats or maybe too much liquid. Quick cooking oats will get slimy, these are old fashioned oats and with just enough moisture so they bake into soft bars. What oats did you use?
Allysen
Thank you! yes…I winged it and it was inedible lol. I will definitely try this. thank you!
Kim
just made this this morning for breakfast so yummy ❤️ I used flax instead of chia cuz that’s what I had. Used coconut milk (almond allergy) with hemp seed, date and cashew mix in’s. If you’re single like me it works great to half the recipe and make in a loaf pan 👍
Richa
Thank you Kim!!
Brenda
I see you mentioned bananas at the very end of the recipe. Are there bananas in this? If so, how much. Thank you – this looks wonderful!
Richa
there isnt 🙂 i copied the questions from my banana baked oatmeal post, hence the banana ended up there. here the banana one, you can use half banana, half pumpkin 🙂 https://www.veganricha.com/2019/09/banana-bread-baked-oatmeal-vegan.html
Laura
Yum. I like the idea of mixing the pumpkin and banana. Sometimes I dont have enough of one ingredient and this would Make an easy sub and variation.
Thinking I will sub flaxmeal for the chia to help it set up.