Vegan Pumpkin Baked Oatmeal
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.
Servings: 9 squares
Calories: 153kcal
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
Instructions
- 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
Adjust the Sweetness: These pumpkin oats are not overly sweet. Feel free to test the oatmeal mixture before baking it and adding more maple syrup or granulated sugar to taste.
Nutrition
Serving: 1square | Calories: 153kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 192mg | Potassium: 208mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4311IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
