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This is an amazing recipe for Vegan, Easy Pumpkin Baked Oatmeal! If you love the cozy flavors of fall, then this dish is an absolute must-try. The combination of pumpkin, spices, and oats creates a warm and comforting breakfast that will satisfy you all morning.

Plus, it’s incredibly easy to make. Mix the ingredients, pour into a baking dish, and pop it in the oven. In a short time, your kitchen will be filled with the delicious aroma of pumpkin and spices. And when it’s done baking, you’ll have a hearty and nutritious breakfast perfect for those busy mornings. So go ahead and give this Easy Pumpkin Baked Oatmeal a try – you won’t be disappointed! For more fall quick and easy breakfasts: Overnight Pumpkin Chia Pudding, Pumpkin Spice Pancakes, and Pumpkin Spice French Toast Casserole.

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Key Takeaways:

Fall Flavors in Every Bite: This Easy Pumpkin Baked Oatmeal combines pumpkin, spices, and oats for a cozy, autumn-inspired breakfast.
Simple to Prepare: Just mix, bake, and enjoy—perfect for busy mornings or meal prep.
Versatile Serving Options: Eat it warm with milk or enjoy it cold; reheating is a breeze with a microwave or stovetop.
Brain-Boosting Nutrition: Oatmeal is packed with complex carbs, fiber, and antioxidants, supporting steady energy and cognitive health.
Vegan-Friendly Ingredients: Use plant-based alternatives like non-dairy milk, vegan egg substitutes, and dairy-free chocolate chips.
Customizable Recipe: Adjust ingredients for your dietary needs, such as using regular milk or quick oats if preferred.

SIS - Simple is Smart Tip for Pumpkin Baked Oatmeal

Make this recipe the night before and in the morning; put the baked oatmeal in a bowl, add your favorite milk, and heat in the microwave for 1 to 2 minutes. Alternately, add the milk to a small saucepan, add the baked oatmeal, and heat on medium-low until warm. This is my favorite method for heating the baked oatmeal. I add plenty of milk and stir it all together, like a bowl of cooked oatmeal cereal.

Neuro Nutrition for Oatmeal

Oatmeal is not only a delicious and comforting breakfast option, but it is also incredibly beneficial for our brain health. Packed with essential nutrients and fibers, oatmeal provides a steady release of energy throughout the day, keeping our brain fueled and focused. The complex carbohydrates in oatmeal are digested slowly, preventing sudden spikes and crashes in blood sugar levels that can negatively impact cognitive function. Additionally, oatmeal contains antioxidants that protect our brain cells from damage caused by free radicals. So, start your day with a bowl of oatmeal and give your brain the nourishment it deserves!

Ingredients for Easy Pumpkin Baked Oatmeal

Old fashioned rolled oats: I haven’t made it with quick oats or instant oats but they would likely work also. You might have to increase the amount of almond milk you use.
Solid pack pumpkin puree: Purchase a can of solid pack pumpkin. Don’t purchase the pumpkin pie mix as it has sugar and spices added. You want pumpkin puree with nothing added.
Baking powder: Makes the oatmeal not quite so dense.
Sea salt optional but I prefer some salt in my oatmeal.
Non-dairy milk, almond, coconut, oat, soy, or even regular milk if you aren’t making it vegan.
Maple syrup: use real maple syrup, not the maple flavored corn syrup.
Vegan egg substitute, I like JUST EGGS plant based egg substitute but flax eggs also work in this dish.
Coconut oil
Dark chocolate chips, use all chocolate chips if you are making it vegan as the cinnamon chips have dairy.
Cinnamon chips (not vegan)

Step by Step Instructions for Easy Pumpkin Baked Oatmeal

Preheat oven to 375℉
Combine the rolled oats, Baking powder, salt, and pumpkin pie spice.
Add the pumpkin puree, non-dairy milk, vegan eggs, maple syrup, and coconut oil.
Add the pumpkin puree, non-dairy milk, vegan eggs, maple syrup, and coconut oil.
Put in a 9 X 9- inch baking pan that was greased with coconut oil.
Sprinkle the chips on top.
Bake for 30 minutes,
Cut into 9 squares and serve hot with non-dairy milk and a drizzle of maple syrup.

FAQ

Question: Can I make this pumpkin baked oatmeal the night before.

Answer: Yes, you can make it the night before. Simple preheat the oven and bake it the next morning. It tends to be a bit dryer so I serve it with extra milk.

Question: Can I freeze pumpkin baked oatmeal?

Answer: Cover the dish with an airtight cover and freeze up to 3 months. Defrost overnight in the fridge, add the chips just before baking.

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