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Vegan Pumpkin Baked Oatmeal
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 Nut-free Recipe, Makes 9 by 9 inch pan
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 289 kcal
Course:
Breakfast
Cuisine:
American
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 Chopped pecans or walnuts , omit for nut-free
- 1 tbsp shredded coconut
- 2 tsp chia seeds
- 2/3 cup pumpkin puree (canned pumpkin, or roasted and mashed well)
- 3-4 tbsp maple syrup
- 1 cup 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.
Cup of Yum
Notes
- To Double: Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13 inch pan for 40 to 45 mins.
- Nutrition for 1 serve
- 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 Information
Calories
289kcal
(14%)
Carbohydrates
41g
(14%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
170mg
(7%)
Potassium
403mg
(12%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
6368IU
(127%)
Vitamin C
2mg
(2%)
Calcium
184mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 289
% 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.