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Pumpkin Baked Oatmeal (WFPB)

This vegan Pumpkin Baked Oatmeal is a quick recipe to whip together and put in the oven when you first wake up. Then go do your morning workout, get ready for the day, etc. while your house begins to smell like fall coziness, and then sit down to eat warm breakfast with your family. It takes a long time to bake, but with some advance planning it works out really well that way.

Leftovers store well in the fridge, so you can reheat a portion in the microwave the next day for another really easy breakfast.

A drizzle of maple syrup and milk on top is a must, in my opinion. However, you could also eat this on it’s own like an oatmeal bar once it has cooled down.

Our default breakfast is oatmeal, so this is a nice way to change it up without missing out on the filling staple ingredient we all really enjoy. Whenever I make something else for breakfast, I find that I’m pretty hungry two hours before lunch. Also, my 3-year-old throws a fit when I make something besides his staple oatmeal with blueberries. He loves his morning routine. However, no complaints when I make this whole food plant-based pumpkin baked oatmeal.

Try this out when you’re feeding a crowd for Thanksgiving, or want to cook once and eat twice (it makes a lot).

More pumpkin recipes…


Best Healthy Pumpkin Muffins

Pumpkin Pecan Pancakes with Apple Cinnamon Syrup

Pumpkin Chocolate Chip Cookies

30-Minute Pumpkin Coconut Curry

Pumpkin Cookie Dip

Pumpkin Baked Oatmeal
Prep Time
15 mins
Cook Time
45 mins
Course: Breakfast
Keyword: baked oatmeal, pumpkin oatmeal, vegan, wfpb
Servings: 12
Author: Faithful Plateful
  • 3 TBSP ground flax seed mixed with 1/3 cup water
  • 2/3 cup pumpkin
  • 1/2 cup maple syrup (or other sugar/sweetener)
  • 1/4 cup almond butter or peanut butter
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 TBSP pumpkin spice
  • 1 tsp cinnamon
  • 2 3/4 cups plant milk (I used part almond part soy)
  • 3 3/4 cup rolled oats
  • 1/2 cup chopped pecans, walnuts, or pumpkin seeds
  • 1/4 cup dried cranberries
For serving
  • maple syrup
  • dairy-free milk or coconut whipped cream
  1. Preheat oven to 350. Prepare a 9x13 inch pan by greasing it or lining it with parchment paper.

  2. Stir flax meal and water together in the bottom of a large mixing bowl. Then add the pumpkin, maple syrup, almond butter, salt, baking powder, pumpkin spice, and cinnamon and whisk together.

  3. Stir in the milk, oats, and nuts/seeds. Mix well, then pour into the pan. Sprinkle with craisins and additional nuts/seeds.

  4. Bake for 40-45 minutes, or until the middle bounces back when you press on it.

  5. Serve warm, in a bowl with a drizzle of maple syrup and a splash of plant milk.

  6. Leftovers keep well in the fridge to reheat in the microwave for other breakfasts/snacks. You can also freeze individual squares to thaw another time.

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