Description
This Pumpkin Oatmeal Bake is a warm, comforting, and hearty breakfast perfect for fall or any chilly morning. Made with rolled oats, pumpkin puree, warming spices, and dairy-free milk, it’s a wholesome and naturally sweetened dish that can be customized with your favorite toppings. It’s easy to prepare, baked to fluffy golden perfection, and makes great leftovers for quick breakfasts throughout the week.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp cloves as substitute)
- 1/4 teaspoon salt
- 1/4 cup brown sugar or maple syrup
- 2 tablespoons ground flaxseeds
Wet Ingredients
- 1 cup pumpkin puree
- 1 1/4 cups oat milk (or any milk of choice)
- 1 teaspoon pure vanilla extract
Optional Toppings/Add-ins
- Chocolate chips
- Walnuts
- Pecans
- Raisins
- Dried cranberries
- Maple syrup
- Vegan whipped topping or whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and generously spray a 9×9 or 8×8 inch baking dish with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, baking powder, pumpkin pie spice, and salt. Stir these dry ingredients together evenly.
- Add Wet Ingredients: Add the brown sugar (or maple syrup), pumpkin puree, oat milk, vanilla extract, and ground flaxseeds to the dry mixture. Stir thoroughly until everything is well incorporated into a uniform batter.
- Transfer and Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Place it on the center rack of your preheated oven, and bake for 30-35 minutes. The bake should puff up around the edges and turn golden on top when done.
- Cool and Serve: Remove from the oven and allow to cool for about 20 minutes to set. Slice into portions and serve warm. Add optional toppings such as whipped cream, chopped pecans, or a drizzle of maple syrup for extra flavor and texture. Enjoy your hearty pumpkin oatmeal bake!
Notes
- If you don’t have pumpkin pie spice, use a blend of 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves as an alternative.
- Leftovers will keep well for up to 4 days stored in a covered container in the fridge. Reheat in an air fryer or microwave until warmed through.
- While oat milk is recommended for creaminess and flavor, any milk substitute or regular milk can be used as per your preference.
- If you prefer, you can substitute chia seeds for ground flaxseeds as the egg replacer. Other vegan egg replacers might work but have not been tested with this recipe.
Nutrition
- Serving Size: 1 slice (approximately 1/9th of the bake)
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
