in

Vegan Baked Pumpkin Oatmeal – Eat With Clarity


This baked pumpkin oatmeal is a hearty and satisfying breakfast that is perfect for a chilly fall morning. It’s gluten free, vegan, requires only a few simple ingredients and will be ready in under 45 minutes!

vegan baked pumpkin oatmeal in a baking dish

Fall is my most favorite season (I’m an October baby after all) and I can’t wait for cozy creamy pumpkin pasta, lentil dal, and butternut squash soup galore. My heart is fuzzy just thinking about it.

Nothing is better on a chilly fall morning than a cozy bowl of oatmeal. Especially this baked pumpkin oatmeal. The smell of pumpkin spice filling the kitchen is bound to make your day better.

This is more or less a dump and forget type of recipe, meaning you can simply dump all of the ingredients together in a bowl, pop it into the oven and forget about it until the oven beeps.

Baked oats are just a special kind of oatmeal that you make in the oven instead of stovetop or microwave. The texture is more cake-like rather than creamy and there are so many flavor variations. It’s a healthy breakfast and so easy to make!

Plus, it’s completely gluten free, vegan, and refined sugar free but loaded with delicious pumpkin pie flavor. If you love this recipe, try my baked protein oatmeal next!

ingredients for the recipe with labels

How to make pumpkin oatmeal

In a large mixing bowl, combine all dry ingredients and mix well. Add in the wet ingredients and mix to combine.

Transfer to an 8×8 baking dish. Bake for 30-35 minutes or until a toothpick comes out clean. 

You can bake it for longer if you prefer a more set center, but keep in mind it will firm up quite a bit as it cools and as it sits in the fridge, so if you’re prepping this ahead of time, don’t bake for too much longer.

Remove from the oven and let cool for about 10 minutes.

Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.

two images showing how to make the recipe

Serving Suggestions

I like to serve this baked oatmeal just as is! Drizzle on the maple cream cheese glaze, maybe top it off with some extra pecans or walnuts and dive right in!

If you use one large baking dish, you’ll want to serve it in bowls or plates, but if you use smaller baking dishes, you can serve them right out of there.

One of my favorite things about this recipe is that you can eat it hot or cold! It’s SO good fresh out of the oven, but if you prep it in advance and want to have an on the go breakfast, this recipe is still perfect for that!

It also thickens as it sits in the fridge and gets more of a cake like texture, which I love, so it’s delicious as leftovers.

one piece of the pumpkin oatmeal on a plate with a fork

How to store and freeze

Once prepared, this pumpkin oatmeal will keep in the fridge for about 5 days.

It reheats really well, just pop it back in the oven at 200 degrees Fahrenheit for about 10 minutes, or until warm. You can also microwave it for about 30 seconds as well.

You can also freeze this baked oatmeal! I like to slice it up into squares, then wrap in plastic wrap, then place in a freezer safe bag and defrost individual pieces as needed.

To store baked oatmeal, you can keep it in the original baking dish and cover it with foil, or add to a container with a lid and seal it that way. Either way, keep it covered to prevent it from drying out.

angled view of the vegan baked oatmeal with maple glaze on top

DIY Pumpkin spice!

Pumpkin spice is a combination or cinnamon, ginger, cloves and nutmeg. You can use a store bought pumpkin pie spice, or make your own.

To make your own, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 2 1/2 total teaspoons for this recipe.

The best kind of oats

I usually use rolled/old fashioned oats for baked oatmeal, but quick oats will also work. The final texture will be a little bit different, but still delicious!

I do not recommend using steel cut oats for baked oatmeal as they won’t soften enough in the oven.

Add more protein!

If you want to make this more protein rich, you can add in a scoop of your favorite vanilla protein and add in an extra 2 tablespoons of non-dairy milk.

baked pumpkin oatmeal with a bite taken out to show texture

Try these recipes next!

Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

Easy Baked Pumpkin Oatmeal

by: claire cary

Flavorful, protein and fiber rich, this baked pumpkin oatmeal is a hearty and satisfying breakfast that is perfect for those chilly fall mornings. It is gluten free, vegan, requires only a few simple ingredients and will be ready in 30 minutes!

/ /

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

6

Instructions

  • Preheat oven to 350 degrees Fahrenheit.

  • In a large mixing bowl, combine all dry ingredients (first 6 ingredients) and mix well. Add in the wet ingredients and mix to combine.

  • Transfer to an 8×8 baking dish.

  • Bake for 28-35 minutes or until a toothpick comes out clean. 

  • You can bake it for longer if you prefer a more set center, but keep in mind it will firm up quite a bit as it cools and as it sits in the fridge, so if you’re prepping this ahead of time, don’t bake for too much longer.

  • Remove from the oven and let cool for about 10 minutes.

  • Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.

Notes

This recipe stores well in the fridge. You can make this the night before and simply reheat in the morning for a quick breakfast! It will last in the fridge for about 3 days. 
For DIY pumpkin pie spice, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 2 1/2 total tsp for this recipe. 
Make sure you use a PLAIN cream cheese, not flavored!
Depending on which cream cheese you use, you may need to add a tablespoon or so of milk to help it whisk together. 

Serving: 6servings / Calories: 261kcal / Carbohydrates: 32.2g / Protein: 8g / Fat: 6.2g / Fiber: 7g / Sugar: 7.7g





Source link

What do you think?

Written by admin

Leave a Reply

Your email address will not be published.

GIPHY App Key not set. Please check settings

Roasted Butternut Squash and Kale Salad

20 Almond Flour Cookies (+ Easy Gluten-Free Recipes)