Pumpkin Oatmeal Bake

a slice of pumpkin baked oatmeal on a brown plate with a dollop of vegan whipped cream on top.

5 stars (5 ratings)

Pumpkin Oatmeal Bake

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!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 130kcal

Author: Nora Taylor

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

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and spray a 9x9 or 8x8 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.

Nutrition