Treat yourself to a slice of this vegan Pumpkin Oatmeal Bake for a warm and comforting fall breakfast. It tastes just like pumpkin pie and is perfect for meal prep!
When the wind starts to chill, the days get shorter, and the leaves start to change, you know that’s your sign to make this cozy Pumpkin Oatmeal Bake. It’s a comforting vegan fall breakfast that’s easy to make and tastes just like pumpkin pie.
Making baked oats is easy. You mix pumpkin puree, oats, oat milk, and warm spices in a bowl, dump it into a baking dish, and let the oven take care of the rest. Afterward, slice the baked oats into bars and indulge. Every bite is warm and perfectly spiced, and tastes like pumpkin bread and granola got together.
It’s perfect for meal prep, too! Take the oat bars with you on the go or freeze them for later. Enjoy them as-is or dress them up with all kinds of indulgent toppings, from vegan whipped cream to crushed nuts to maple syrup. Yum!
How to make a pumpkin oatmeal bake
Stir the rolled oats, baking powder, pumpkin pie spice, and salt together in a bowl.
Next, add the brown sugar, pumpkin puree, milk, vanilla, and flaxseeds to the same bowl. Stir to combine.
Pour the oat mixture into a prepared baking pan and bake until the oatmeal is golden on top and puffed up around the edges.
Let the pumpkin pie baked oatmeal cool for 20 minutes before slicing and serving the bars with the toppings of your choice. Enjoy!
Tips for success
- Customize your baked pumpkin oatmeal with fun add-ins, like chocolate chips, walnuts, pecans, raisins, hemp seeds, or dried cranberries.
- Always give the baked oatmeal time to cool after it comes out of the oven (20 minutes should be enough time). This way, the texture firms up and gives you sturdy slices that don’t crumble.
- Don’t forget the toppings! Serve each slice with a little whipped cream, chopped pecans, peanut or almond butter, vanilla glaze, and/or a drizzle of maple syrup.
Enjoy the slices as a quick grab-and-go breakfast for busy mornings or make it an indulgent treat with the right accompaniments. Place the slices of baked oatmeal in a bowl and serve with a scoop of vegan yogurt. Enjoy with fresh fruit and a vegan pumpkin spice latte on the side.
Serving baked oatmeal for special weekend breakfasts? Pair the warm slices with my Vegan Pumpkin Waffles and Pumpkin French Toast for a fall-themed feast, plus a batch of Tofu Scramble to keep you full and satisfied.
Pumpkin baked oatmeal is perfect for meal prep! After it’s baked and cooled, the bars will keep for up to 4 days in an airtight container in the fridge. Or freeze them for even longer.
Pumpkin Oatmeal Bake
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup brown sugar or maple syrup
- 1 cup pumpkin puree
- 1 1/4 cups oat milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flaxseeds
- optional add ins/toppings chocolate chips, walnuts, pecans, raisins, dried cranberries, maple syrup or vegan whipped topping
- Preheat the oven to 375 degrees F and spray a 9×9 or 8×8 baking dish with non-stick spray.
- In a medium sized bowl, combine the rolled oats, baking powder, pumpkin pie spice and salt and stir.
- Now add the brown sugar, pumpkin puree, milk, vanilla and flaxseeds to the bowl with the dry ingredients, and stir well to combine.
- Transfer to the prepared pan and place in the center rack of the oven. Bake for 30-35 minutes, until the oatmeal is golden on top and puffed up around the edges.
- Let cool for 20 minutes, then slice and serve with toppings of choice. I like it with a little whipped cream, chopped pecans and a drizzle of maple syrup. Enjoy!
- Instead of pumpkin pie spice mix, you can use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves.
- Leftover oatmeal bake will keep for 4 days in a covered container in the refrigerator. Re-warm in an air fryer or microwave until warm.
- I used oat milk, but any milk will work instead.
- May use chia seeds instead of flax if needed. Another egg replacer may work as well, but I haven’t tested it.