This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices, and amazing deliciousness. Vegan Gluten-free Soy-free Nut-free Recipe, Makes 9 by 9-inch pan.
Vegan Pumpkin Baked Oatmeal
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Vegan Pumpkin Baked Oatmeal
This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices, and amazing deliciousness. Vegan Gluten-free Soy-free Nut-free Recipe, Makes 9 by 9-inch pan.
Prep Time
10minutes
Cook Time
35minutes
Servings
people
Ingredients
1.75cupfashioned oatsuse certified gluten-free if needed
1tblsbaking powder
1tblspumpkin pie spice or a mix of cinnamon and nutmeg
1/4tblssalt
1/4cupchopped pecans or walnuts, omit for nut-free
1tblsshredded coconut
2tblschia seeds
2/3cuppumpkin pureecanned pumpkin, or roasted and mashed well)
3-4tblsmaple syrup
1cupcoconut milkwarmed
chopped dates or raisins or dried/fresh cranberries. chocolate chips, hemp seedsoptional add
coconut sugar, , pumpkin seeds or pecans for topping
Prep Time
10minutes
Cook Time
35minutes
Servings
people
Ingredients
1.75cupfashioned oatsuse certified gluten-free if needed
1tblsbaking powder
1tblspumpkin pie spice or a mix of cinnamon and nutmeg
1/4tblssalt
1/4cupchopped pecans or walnuts, omit for nut-free
1tblsshredded coconut
2tblschia seeds
2/3cuppumpkin pureecanned pumpkin, or roasted and mashed well)
3-4tblsmaple syrup
1cupcoconut milkwarmed
chopped dates or raisins or dried/fresh cranberries. chocolate chips, hemp seedsoptional add
coconut sugar, , pumpkin seeds or pecans for topping
Instructions
Preheat the oven to 365 deg F (185 C). In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
In the baking dish(9 by 9 inch) or another bowl, mix the pumpkin puree, warm non-dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
Top the oatmeal mixture with pumpkin seeds, pecans and coconut sugar.
Bake for 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. Cool for 10 mins, then slice and serve with maple syrup, yogurt or whipped coconut cream or other toppings.
Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for up to 4 days.Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Recipe Notes
For nut-free, omit the nuts and use coconut milk or oat milk for non-dairy milk.
To substitute Oats: Use other grain flakes such as quinoa or rice
Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13-inch pan for 40 to 45 mins.
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