• Skip to main content
  • Skip to primary sidebar

VNutrition

menu icon
go to homepage
  • About
  • Recipes
  • Resources
    • Facebook
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Facebook
    • Pinterest
  • ×
    Home » Recipes

    UPDATED: Mar 26, 2021

    Vegan Baked Pumpkin Oatmeal {gluten free}

    7444 shares
    • Share
    • Tweet
    Go to Recipe Print Recipe

    This vegan baked pumpkin oatmeal is a tasty and healthy breakfast option. Full of pumpkin goodness, it's perfect for fall or anytime you want a delicious warm breakfast.

    Vegan Baked Pumpkin Oatmeal

    Yes, I'm one of those "pumpkin people". As soon as I feel a hint of fall in the air, all I think about are pumpkin recipes; pumpkin pasta, pancakes, lattes, ice cream, pumpkin mac and cheese - basically anything that you can make pumpkin-flavored, I'm in. Who's with me?

    To start off my 3-month pumpkin obsession (it's only 3 months because the day after Thanksgiving, I'm totally pumpkin-ed out), I'm sharing one of my favorite and simple breakfasts for fall: my vegan baked pumpkin oatmeal.

    I make this as soon as my pumpkin phase hits (which it has already). And although I still love my smoothie bowls and overnight oats, sometimes I need a warm breakfast on a cool morning.

    Jump to:
    • Why Bake Oatmeal? 
    • Vegan Baked Pumpkin Oatmeal
    • 📖 Recipe
    • 💬 Reviews
    Vegan Baked Pumpkin Oatmeal

    Why Bake Oatmeal? 

    It's weird how much I like my baked pumpkin oatmeal because I'm actually not the biggest fan of regular oatmeal. I noticed that when I bake it though, I really enjoy it.

    My friend actually came up with this idea after I was complaining how much I wanted to like regular oatmeal but just couldn't get over the texture. She said, why not heat the oatmeal in a different way like baking it so it's more firm? And it worked for me!

    If you're not into regular oatmeal either, I hope you try this because it's more like a cake than oatmeal.

    Vegan Baked Pumpkin Oatmeal

    Vegan Baked Pumpkin Oatmeal

    When I have extra time in the mornings before work, I'll mix my ingredients at home and then bring my little bowl of oatmeal to work and bake it in the toaster over so it's nice and warm.

    The weeks when I know I'm going to have busy mornings, I'll bake a few of these puppies Sunday afternoon (usually during halftime of my Dolphin's game) and then have them ready for the week. They would be great snacks for lunch boxes as well!

    Other reasons this vegan Pumpkin Baked Oatmeal is awesome: 

    • Nothing says Fall like pumpkin
    • Oats are a good source of fiber as well as protein, carbohydrates, and iron
    • Pumpkin adds a nice hit of vitamin A
    • Nut butter gives us protein and healthy fats
    • It's easy to pre-make and reheat
    Vegan Baked Pumpkin Oatmeal

    If you make this Baked Pumpkin Oatmeal recipe, let me know what you think by ★ star rating it and leaving a comment below.

    📖 Recipe

    Vegan Pumpkin Baked Oatmeal

    Author: Mary Ellen Valverde | VNutrition
    This vegan baked pumpkin oatmeal is a tasty and healthy breakfast option. Full of pumpkin goodness, it’s a perfect for fall!
    5 from 5 votes
    Print Recipe Pin Recipe SaveSaved!
    Email Recipe & Ingredients
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2 small bowls or 1 large bowl
    Calories 199 kcal
    Prevent your screen from going dark

    Ingredients
      

    • ⅔ cup old fashioned rolled oats (gluten-free if needed)
    • a pinch salt
    • a pinch baking powder
    • ½ teaspoon cinnamon
    • 1 teaspoon pumpkin pie spice
    • ¼ cup canned pumpkin puree or mashed of roasted pumpkin
    • 1 TB of nut butter (I like almond or cashew)
    • 4 tbs dairy free milk
    • ½ a ripe banana mashed
    • ¼ teaspoon of vanilla extract
    • Optional Toppings: nuts, nut butter, maple syrup

    Instructions
     

    • Mix the dry ingredients (through pumpkin pie spice) together in small bowl and then add wet ingredients to the bowl and mix again.
    • Add mixture to 2 small oven-safe ramekins for smaller portions or 1 larger oven-safe bowl for a large portion.
    • Bake at 350 for about 20 minutes.
    • Top with your favorite toppings!

    Notes

    *nutrition info does not include toppings

    Nutrition

    Calories: 199kcalCarbohydrates: 30gProtein: 6gFat: 6.5gFiber: 5.5gVitamin A: 10400IUVitamin C: 4.5mgCalcium: 75mgIron: 2mg

    PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

    Like my Baked Pumpkin Oatmeal recipe? You might also enjoy...

    Vegan Baked Pumpkin Oatmeal
    Mary Ellen
    Mary Ellen

    Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

    Mary Ellen
    Website |  + postsBio

    Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

    • Mary Ellen
      https://www.vnutritionandwellness.com/author/maryellenvalverdegmail-com/
      Vegan Overnight Oats — 15+ Recipe Ideas!
    • Mary Ellen
      https://www.vnutritionandwellness.com/author/maryellenvalverdegmail-com/
      Vegan Bacon
    • Mary Ellen
      https://www.vnutritionandwellness.com/author/maryellenvalverdegmail-com/
      Vegan Stuffed Acorn Squash
    • Mary Ellen
      https://www.vnutritionandwellness.com/author/maryellenvalverdegmail-com/
      Vegan Cashew Alfredo Sauce (gluten-free)

    More Vegan Breakfast Recipes

    • vegan overnight oats with berries and nuts in while bowl.
      Vegan Overnight Oats — 15+ Recipe Ideas!
    • closeup of vegan bacon.
      Vegan Bacon
    • Vegan Christmas Breakfast Recipes
    • Breakfast Polenta with Berry Compote
    7444 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Laura G. says

      December 02, 2020 at 1:16 pm

      5 stars
      I'm trying to use up a bunch of pumpkin puree I made so I made this for breakfast today. What a perfect start to the day! All I had was natural peanut butter but it did not overpower the taste at all. I topped it with a little maple syrup, some blackberries, coconut whipped topping and a sprinkle of toasted coconut. Delicious! Thanks for a lovely recipe.

      Reply
      • Mary Ellen says

        December 03, 2020 at 7:57 am

        Hi Laura! I'm so happy you liked it. I haven't tried it with peanut butter but I'm glad it didn't overpower the taste.
        Thanks for coming back and leaving a review!

        Reply
    2. Lorna says

      November 05, 2020 at 2:51 pm

      Sounds delicious. My Naturopath wants me to eat steel ground oats because they are less processed. Can this recipe be adapted to use steel cut oats instead?

      Reply
      • Mary Ellen says

        November 06, 2020 at 9:55 am

        Hi Lorna! I've never tried subbing steel-cut oats in this recipe before but Steel-cut oats take longer to cook than rolled so I would say you might have to cook the steel-cut oats before baking, otherwise, they would probably be too underdone. If you try it, let me know how it works out. 🙂

        Reply
    3. Becky Striepe says

      November 08, 2017 at 8:27 pm

      5 stars
      Oh my gosh, this sounds so good! I love that it's something you can pop into the oven to cook while you get ready in the morning.

      Reply
    4. Jennifer Bliss says

      October 19, 2017 at 11:48 am

      Long time, no visit - MY BAD! Sorry! I have you on my blogroll now so hopefully, that won't happen again!

      LOVE the pics of this! Delish!

      Reply
    5. Kari @ bite-sized thoughts says

      October 17, 2017 at 8:43 am

      I like oats in all forms and pumpkin so this sounds great 🙂 My main barrier to pumpkin products is laziness as I find it a hassle peeling and cooking them before baking (the tinned variety isn't common here) but I need to get over that!

      Reply
    6. Life Diet Health says

      September 27, 2016 at 1:29 pm

      How delicious this sounds! I wish here in the UK we did pumpkin more... they tend to arrive the week of Halloween then promptly vanish for another year! You've made me want to go on a pumpkin hunt! 🙂 Excited to try this! 🙂

      Reply
      • Mary Ellen says

        September 27, 2016 at 7:05 pm

        Thank you so much! I really appreciate it. Can you get canned pumpkin? We have that available most of the year here and I've used that before and it turned out well too. 🙂

        Reply
    7. awhiskandtwowands says

      September 19, 2016 at 3:04 pm

      This looks so delicious! I've made baked pumpkin oatmeal but this looks amazing. Same ingredients I use in Pumpkin Oatmeal Cookies and I can't wait to try it! Can't believe fall is only a few days away. Thank you for linking up with us for Meatless Monday!

      Reply
      • Mary Ellen says

        September 19, 2016 at 7:18 pm

        Thanks so much Sarah! Ooh, I'll have to check out your pumpkin oatmeal cookies - they sound so tasty!

        Reply
    8. Rachel says

      September 19, 2016 at 2:38 pm

      What an easy and delicious-looking recipe! Thank you for sharing!

      Reply
      • Mary Ellen says

        September 19, 2016 at 7:18 pm

        Thanks Rachel!

        Reply
    9. fitfoodiemama says

      September 18, 2016 at 1:03 pm

      Tis the season for oatmeal and pumpkin! This looks absolutely delicious!!!

      Reply
      • Mary Ellen says

        September 18, 2016 at 2:25 pm

        It sure is! Thanks so much Annemarie!

        Reply
    10. Johanna @ Green Gourmet Giraffe says

      September 18, 2016 at 8:36 am

      I grew up eating pumpkin all year round and still can't get into eating it seasonally so although it is spring I am still wanting pumpkin - but I am less into the porridge - went through a phase and sadly I came out the other side! but I love this pumpkin version and maybe will try it when the weather cools again!

      Reply
      • Mary Ellen says

        September 18, 2016 at 10:40 am

        Thank so much Johanna. We Americans only seem to crave pumpkin in the fall here for some reason. Though I do eat other winter squashes most of the year.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Latest Posts

    Vegan Tips

    How to Go Vegan: A Nutritionist’s Guide

    Got Milk Era

    The 'Got Milk?' era has given way to plant-based alternatives. Here's why.

    Vegan options at Restaurant

    Best Vegan Options at Restaurants: A Complete Dining and Ordering Guide For Your Night Out

    Gut Skin Heath

    Does Gut Health Affect Skin: Explore the Gut-Skin Axis

    Vegan Milk

    Exploring the Best Vegan Milk Options: Benefits, Brands, and How to Choose the Right One for You

    Poor Gut Health

    Recognizing and Addressing Signs of Bad Gut Health

    Live it Up

    Copyright VNutrition and Wellness LLC© 2025