Flavorful, protein and fiber rich, this baked pumpkin oatmeal is a hearty and satisfying breakfast that is perfect for those chilly fall mornings. It is gluten free, vegan, requires only a few simple ingredients and will be ready in 30 minutes!
This post was originally published in October 2018, but has been updated as of September 5, 2019 with new photos and a slightly modified recipe.
I hope you don’t mind but I’m getting a head start on all of the pumpkin recipes this season! Fall is my most favorite season (I’m a Fall baby after all) and I can’t wait for cozy pumpkin chili, lentil dahl, and butternut squash soup galore. My heart is fuzzy just thinking about it.
Nothing is better on a chilly fall morning than a cozy bowl of oatmeal. ESPECIALLY pumpkin oatmeal. I just can’t resist the smell of pumpkin spice filling up my kitchen as I get ready for the day.
How to make baked pumpkin oatmeal
- Preheat the oven to 350 degrees Fahrenheit.
- Because this recipe is vegan, you’ll first want to prep the flax egg. To do so, combine 1 tbsp ground flax seeds with 2.5 tbsp water and stir together. Set aside for about 10 minutes to thicken. It will thicken faster if you keep it in the fridge.
- Meanwhile, add the oats, baking powder, salt and pumpkin pie spice to a large bowl. Stir together.
- Add in all remaining ingredients including the flax egg once it has thickened and stir together.
- Add to an 8×8 baking dish or a few smaller baking dishes and bake for 20-30 minutes (longer for a larger dish, shorter for a smaller dish) or until a toothpick comes out clean.
- Whisk together the cream cheese, maple syrup and cinnamon in a small dish.
- Drizzle on top of the oatmeal when it is done and enjoy!
Baked Oatmeal tips & tricks
- How long you need to cook the pumpkin oatmeal will depend on how deep of a dish you use. I spread the recipe among 2 smaller dishes, though you can also use 1 larger 8×8 baking dish if desired. You’ll know the oatmeal is done when a toothpick comes out clean.
- You can use a store bought pumpkin pie spice, OR make your own pumpkin pie spice. To make your own, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 1 1/2 total tsp for this recipe.
- Be sure to use plain pumpkin puree and not pumpkin pie filling. These are two different products and will yield a very different result.
- Once prepared, this oatmeal will keep in the fridge for about 3 days. It reheats really well, just pop it back in the oven at 200 degrees Fahrenheit for about 10 minutes, or until warm.
- Feel free to leave out the pecans if you don’t like them, or sub for walnuts instead. This would also be delicious with chocolate chips for a treat!
Try these oatmeal recipes next!Print
This vegan baked pumpkin oatmeal is cozy, delicious, and the perfect fall breakfast.
For the oats:
- 2 cups rolled oats
- 1 1/3 cups non dairy milk
- 1 cup pumpkin puree
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice (see notes for DIY)
- 1 tsp vanilla
- 1 tbsp ground flax seeds + 2.5 tbsp water
- 3–4 tbsp maple syrup, coconut sugar, or honey
- Pinch of salt
- 1/4 cup pecans (plus more for garnish if desired)
Maple Cream Cheese Glaze:
- 1/4 cup non dairy cream cheese (I used Kite Hill)
- 2 tbsp maple syrup
- 1/4 tsp cinnamon (or to taste)
- Preheat oven to 350 degrees Fahrenheit.
- Combine flax seeds and water in a bowl and set aside to thicken.
- In a large mixing bowl, combine all remaining ingredients and mix well.
- Once flax egg is thickened, add to the large bowl and stir.
- Transfer to an 8×8 baking dish or multiple smaller dishes if desired.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.
This recipe stores well in the fridge. You can make this the night before and simply reheat in the morning for a quick breakfast! It will last in the fridge for about 3 days.
For DIY pumpkin pie spice, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 1 1/2 total tsp for this recipe.
If you do not have ground flax seeds, you can use a regular egg or use ground chia seeds instead.
Make sure you use a PLAIN cream cheese, not flavored!
Depending on which cream cheese you use, you may need to add a tablespoon or so of water to help it whisk together.
- Serving Size: 4 servings
- Calories: 261
- Sugar: 7.7g
- Fat: 6.2g
- Carbohydrates: 40.2
- Fiber: 7g
- Protein: 7g
Keywords: pumpkin oatmeal, baked oatmeal, baked pumpkin oatmeal