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!
Looking for more pumpkin breakfast recipes? Try these Vegan Pumpkin Pancakes, Pumpkin Coffee Cake, Vegan Pumpkin Cinnamon Rolls or Starbucks Copycat Vegan Pumpkin Scones.
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.
Serving suggestions
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.
Storing
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
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
If you sub maple syrup for the brown sugar, do you need to add more oats to account for the liquid? Thanks
No, it’s such a small amount it works fine. You could reduce the milk by 1/4 cup, but I have found it’s not necessary.
Hi Nora!
Cna I double the recipe for a 9×13 pan pan?
How long do I bake it for and what temperature?
Also would it hurt the recipe if I add chia seeds? I’m trying to add more fat to my diet as it’s hard to get more fat without diary.
I’m thinking of using this recipe for breakfast head of time. Thanks 🙂
Hi there! You can double it. Same temperature, but bake for a bit longer, around 40-45 minutes, until it looks done in the middle and not super wet anymore. Sure, you can add chia seeds if you want.
Hi Nora
Saw this recipe the other day & bookmarked.
Made it today; it was delicious. I topped it with some reddi whip. [UnheaIthy but good]
I am 77 & pretty much alone on my mostly wfpb eating plan. So, I froze some of the bars. My husband will eat some things, but not most.
I am very appreciative of people like you who do blogs for people like me. These blogs with all kinds of recipes certainly make plant-based eating so much easier than in days gone by!
Thank you for all your hard work.
Blessings
Thank you so much for your wonderful words, Carol! I’m thrilled you loved the oatmeal bake as well as my other recipes 🙂
Made this recipe very delicious. Even my husband liked them. Just the right size for 2 people.
Thank you for sharing your fabulous review and comments! How wonderful you and your husband loved the oatmeal bake!
I already commented about this recipe on Pinterest but I had to say again how amazing this was! It was extremely moist and the vegan chocolate made it even more delicious! This is the 6th recipe I’ve tried of yours and Nora you’re amazing!!! I am a new vegan and your website is the first place I look for new recipes! I like cooking at home and your recipes are 100% fabulous!!!
Thank you Nora! You’ll be seeing more 5 star ratings from me!!
Hi Dee, and welcome to Nora Cooks! I put a lot of time and energy into creating easy and delicious food, and am thrilled when people enjoy my recipes! Thank you for taking time to share your terrific review and feedback on the oatmeal bake! I hope that you enjoy your journey through my recipes! Always reach out with any questions! I look forward to hearing your future feedback! Happy cooking!
Tastes good. 14 year old son wanted more. Loved that it is so easy to make.
I’m thrilled you and your son loved it! Thank you for your feedback and review 🙂
Delish! Warm, comforting and nostalgic for a fall morning! Love the flavors and simplicity of this recipe! And that you can change it up with the add ins or toppings! It’s a keeper!
Love your description! This oatmeal bake is all of those things! Thrilled you love it! Thank you for your fabulous feedback and review!
This sounds great! Would it be possible to assemble the day before and bake in the morning? Thanks!
I think that would probably be fine, yes. Hope you love it!
Is it ok to use quick oats in this recipe?
It should work but the texture will be different. I prefer rolled oats here.
Recipe notes mentioned egg or substitute yet this was not included in recipe. Anxious to make this… does it need eggs to make it set?
Hi there. The ground flax seeds are the binder in the recipe. Step 3 under the instructions indicates adding the ground flax seeds. You could use other egg substitutes, though I have only made with the flax seed. I hope this helps!
Delish….thank you