Vegan pumpkin baked oatmeal with pecans is a cozy fall breakfast that bakes in the oven in 40 minutes. These pumpkin spice oatmeal bars are lightly sweetened with maple syrup and use flaxseed instead of egg to hold everything together.
Baked oats always feel like a special breakfast. And while a cute baked oatmeal for one has it's place, this baked oatmeal with pumpkin is my go-to when pumpkin season hits.
What makes this oatmeal special is the amount of pumpkin. There's an entire cup in this recipe! Paired with lots of pumpkin spice and pecans, it's flavorful, soft, and chewy.
Plus, the recipe yields 9 squares, making it great for meal prep ahead of a busy week. Pumpkin oatmeal squares reheat nicely in the microwave and taste so good with a little almond butter and maple syrup on top.
Ingredient Notes
You will need these simple ingredients to make vegan pumpkin baked oatmeal:
Pumpkin puree makes this oatmeal what it is! I always buy it canned but you could also make it yourself. You won't use the entire can for this recipe, so feel free to make pumpkin pie chia pudding or pumpkin chickpea blondies with any leftovers.
Flaxseeds help hold together the baked oatmeal so when you slice into it you can easily take out a square. Chia seeds would also work, but they would be more visible.
The oatmeal is lightly sweetened with maple syrup. For a sweeter oatmeal, feel free to add sugar or more maple syrup to taste before baking. I like to drizzle extra syrup when I serve it depending on how I'm feeling.
For the topping and added crunch, I add pecans. Other nuts or seeds like walnuts or pumpkin seeds are great alternatives. Some chocolate chips would also be delicious.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Pumpkin Baked Oatmeal
- Mix pumpkin oatmeal base.
- Mix in pecans.
- Add to pan and top with pecans.
- Bake and cool.
- Enjoy!
Serving Ideas
Enjoy this vegan pumpkin baked oatmeal as is, or have some fun with the toppings! My go-to is almond butter and maple syrup.
To add some creaminess, try a scoop of vegan yogurt or whipped coconut cream.
If I'm having this for breakfast or a post-workout snack, I'll usually top it with hemp seeds and pumpkin seeds to make it more satisfying.
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Vegan Pumpkin Baked Oatmeal
Equipment
- 8" x 8" glass pan
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 ¼ cups soy milk
- 1 cup pumpkin puree
- ¼ cup maple syrup see notes
- ½ cup pecans more for topping
Directions
- Preheat oven to 350°F and prepare a glass pan with parchment paper or spray with cooking oil.
- Add 2 cups old-fashioned rolled oats, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon salt, 1 ¼ cups soy milk, 1 cup pumpkin puree, and ¼ cup maple syrup to a large bowl. Mix until fully combined.
- Add ½ cup pecans to the pumpkin oatmeal and mix to incorporate.
- Transfer the pumpkin oatmeal mixture to the prepared baking dish. Use a spatula to get all of the mixture out of the bowl and to smooth it into an even layer. Make sure to spread it all the way to the edges of the pan.
- Add more pecan halves to the top of the unbaked pumpkin oatmeal, lightly pressing them in.
- Bake vegan pumpkin oatmeal in the oven at 350°F for 40 minutes. The top should feel dry and set. If you test it with the toothpick, the inside should be soft and moist.
- Let it cool for 20 minutes in the pan before slicing it into 9 squares.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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