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Pumpkin Baked Oatmeal

Perfect baked oatmeal with pumpkin purée, warm spices, and maple syrup, studded with pecans and cranberries. Made in just 1 bowl with 10 ingredients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 325 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

OATMEAL
  • 2 batches flax eggs*
  • 1/3 cup pumpkin puree (unsweetened) // fresh roasted pumpkin purée or Libby's brand canned are our favorites)
  • 1/4 cup maple syrup
  • 2 Tbsp avocado or melted coconut oil (if avoiding oil, sub applesauce or omit)
  • 1/4 tsp sea salt
  • 1 ½ tsp pumpkin pie spice*
  • 1/2 tsp cinnamon
  • 2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
  • 2 ½ cups gluten-free rolled oats
  • 3/4 cup Chopped Pecans (or sub other nut or seed of choice)
  • 1/3 cup fresh or frozen cranberries (or other fruit // optional)
  • 1-2 Tbsp coconut sugar (optional)
FOR SERVING (optional)
  • Coconut whipped cream (or warmed dairy-free milk)
  • maple syrup

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
  2. Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
  3. Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a “swirl” effect (optional) and cranberries (optional).
  4. Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
  5. Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup. 
  6. Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.

Notes

  • *To make one flax egg, mix 1 Tbsp (7g) flaxseed meal with 2 1/2 Tbsp (22 ml) water, stir, and let rest for 5 minutes.*Nutrition information is a rough estimate calculated with avocado oil and almond milk and without optional ingredients.
  • *
  • Nutrition information is a rough estimate calculated with avocado oil and almond milk and without optional ingredients.

Nutrition Information

Serving 1serving Calories 325 (16%) Carbohydrates 36.1g (12%) Protein 6.8g (14%) Fat 18.3g (28%) Saturated Fat 1.8g (9%) Sodium 159mg (7%) Fiber 5.9g (24%) Sugar 9.3g (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 325

% Daily Value*

Serving 1serving
Calories 325 16%
Carbohydrates 36.1g 12%
Protein 6.8g 14%
Fat 18.3g 28%
Saturated Fat 1.8g 9%
Sodium 159mg 7%
Fiber 5.9g 24%
Sugar 9.3g 19%

* Percent Daily Values are based on a 2,000 calorie diet.