Vegan Pumpkin Baked Oatmeal
User Reviews
5
Vegan Pumpkin Baked Oatmeal
Description
The Vegan Pumpkin Baked Oatmeal combines oats with pumpkin puree and warming spices such as cinnamon and nutmeg or pumpkin pie spice for an autumnal flavor. The mixture of pecans, shredded coconut, and chia seeds adds texture and subtle earthiness. After mixing the dry ingredients with the wet pumpkin and non-dairy milk, the batter is baked until just set and topped with crunchy pumpkin seeds and pecans sweetened with coconut sugar. The baking method produces a soft yet slightly firm oatmeal that can be sliced and served warm.
This oatmeal works well as a filling breakfast or snack, especially on cooler days. Serving it with maple syrup, a plant-based yogurt, or whipped coconut cream can add creaminess and additional sweetness. It reheats well in the microwave or oven, allowing convenient meals throughout the week.
For doubling the recipe, using a larger pan and adjusting the baking time is recommended. Nut-free options are available by omitting nuts and choosing suitable non-dairy milk. The recipe also allows substituting oats with other grain flakes such as quinoa or rice flakes for variation.
Ingredients
- 1.75 cups 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 pecans omit for nut-free, or walnuts, chopped
- 1 tbsp coconut shredded
- 2 tsp chia seeds
- 2/3 cup pumpkin canned pumpkin, or roasted and mashed well, puree
- 3-4 tbsp maple syrup
- 1 cup non-dairy milk warmed, such as coconut or almond milk
- dates optional add ins: or raisins or dried/fresh cranberries, chocolate chips, hemp seeds, chopped
- coconut sugar pumpkin seeds or pecans for topping, 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.
Notes
- Double the recipe by increasing all ingredients and baking in a 9 by 13 inch pan for 40 to 45 minutes; adjust oats slightly if mixture seems too wet.
- Omit nuts like pecans for a nut-free version and substitute with coconut milk or oat milk as preferred.
- Store unbaked mixtures in the fridge before baking, or keep baked oatmeal refrigerated in a sealed container for up to 4 days.
- Reheat baked oatmeal in the microwave or oven to revive crispness.
- For oat substitutes, you can use quinoa flakes or rice flakes maintaining a similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 170mg | 7% |
| Potassium | 403mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 6368IU | 127% |
| Vitamin C | 2mg | 2% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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