Pumpkin Pie Baked Oats (Vegan)

This Vegan Pumpkin Pie Baked Oats is the cozy fall breakfast that tastes like dessert but fuels you like a wholesome bowl of oats. Made with creamy pumpkin puree, warm pumpkin pie spice, hearty rolled oats, and a touch of maple syrup, it bakes up soft in the middle and golden on top. Have you ever wanted pumpkin pie for breakfast without the fuss? This naturally vegan, one-bowl recipe is meal-prep friendly, endlessly customizable, and topped with crunchy pecans, pumpkin seeds and a swirl of greek yogurt or coconut yogurt.

Why You’ll Love This Recipe

• Cozy pie flavor, wholesome ingredients. For example, creamy pumpkin puree and warm pumpkin pie spice are baked into soft, custard like oats, so it tastes like your favorite fall pie.
• The texture is everything. In fact, it is soft and spoon-able in the center because it bakes with crisp, caramelized edges and a crunchy topping of pecans and pumpkin seeds.
• Nourishing and naturally vegan. It is made with rolled oats, ground flax-seed, and soya milk, therefore it is dairy-free and egg-free.
• Moreover, it is easy to make gluten-free without ever feeling like "health food." Use certified gluten-free oats .
• One bowl, zero stress. Because there is no blender and no complicated steps, you can simply whisk, pour, and bake. So it is ideal for both busy mornings and slow Sunday breakfasts.
• Made for your mornings. Finally, it meal-preps beautifully, so you can enjoy it warm or cold throughout the week. For instance, just add a swirl of yogurt and maple syrup right before serving.

Key Ingredients

• Pumpkin puree - Pumpkin puree is packed with vitamin A and fiber, making it naturally creamy and nourishing [Healthline]. Because it is naturally creamy and sweet, it gives that soft, pie-like center. For best results, use a thick, well-drained puree so your oats set instead of getting soggy.
• Rolled oats for hearty texture. They create that chewy, satisfying base. In fact, old-fashioned rolled oats work much better than instant oats because they hold their shape while baking.
• Ground flax-seed the vegan binder. Ground flax-seed acts as a vegan binder and is a great source of omega-3s. When mixed with soya milk, it thickens the batter and adds fiber and healthy fats. Therefore you don't need any eggs.
• Soya milk for creaminess. It makes the batter silky without weighing it down. I use soya milk because it’s higher in protein than other plant milks. Alternatively, use almond or oat milk.
• Maple syrup adds natural sweetness. It adds warm caramel notes and helps the top caramelize. So you get a little extra sweetness without refined sugar.
• Pumpkin pie spice + cinnamon is the cozy factor. This blend brings that classic fall warmth. Moreover, it makes the whole kitchen smell like pumpkin pie.
• Pumpkin seeds- the crunch on top. Finally, they add a toasty, nutty crunch that contrasts beautifully with the soft oats. So sprinkle them on just before baking for the best texture.

How To Make Pumpkin Pie Baked Oats

Step 1: Mix the dry ingredients. First, add rolled oats, oat flour, ground flax-seed, baking powder, salt and pumpkin pie spice to a large bowl. Then whisk well so everything is evenly combined.

Step 2: Mix the wet ingredients. In a separate bowl, whisk together pumpkin puree, soya milk, maple syrup, almond butter and vanilla. Because the puree can be thick, whisk until the mixture is completely smooth.

Step 3: Combine and rest. Pour the wet ingredients into the dry ingredients and stir to combine. Let the mixture sit for 2 minutes, so the oats and flax-seed absorb the liquid and thicken.

Step 4: Add toppings and bake. Next, transfer the batter to your greased baking dish and spread it evenly. Then sprinkle pumpkin seeds and chopped pecans on top for crunch.

Step 5: Bake until set. Finally, bake at 175°C / 350°F for 25-28 minutes, until the edges are set and golden while the center is still soft. Let it cool for 5 minutes before serving, so it firms up perfectly.

Tips, Swaps & Variations

Tips for perfect baked oats:-

• Use thick pumpkin puree. Because watery puree can make the center soggy, make sure to drain any liquid first. Therefore your oats will bake up soft but set, not mushy.
• Don't over bake. For example, take it out when the edges are golden and the center still looks slightly soft. In fact, it will continue to firm up as it cools.
• Let it rest before slicing. So let it cool for 5-10 minutes. As a result, you will get clean, pie-like slices instead of a crumbly scoop.

Easy Swaps that you can try:-

• Milk:- Soya milk makes it creamiest, however you can also use oat or almond milk. Just note that the bake will be slightly softer.
• Sweetener:- Maple syrup adds caramel warmth, but you can swap it for honey (if not strictly vegan) or agave. Alternatively, use date syrup for a deeper flavor.
• Flax-seed:- Ground flax-seed is the egg replacement, so don't skip it. However, you can swap it for ground chia seeds if needed.
• Nut-free:- To make it nut-free, simply omit the pecans and use pumpkin seeds only. Also swap almond butter with tahini or sunflower seed butter.

Variations that you can try:-

• Chocolate chip:- For a dessert-like version, stir in 2 tbsp vegan chocolate chips. Then it tastes like pumpkin chocolate chip pie.
• Peanut butter swirl:- Before baking, add a few dollops of peanut butter on top and swirl with a knife. So you get a creamy, nutty center in every bite.
• Extra protein:- Add 1 scoop of vanilla vegan protein powder and an extra 30ml of soya milk. As a result, it stays moist while keeping you fuller longer.

Storage Tips

• Fridge:- Because this pumpkin pie baked oats are perfect for meal prep, you can store leftovers in an airtight container in the fridge for up to 4 days. Therefore you will have a cozy breakfast ready to go all week.
• Reheating:- To reheat, add a small splash of soya milk and warm in the microwave for 45-60 seconds. Alternatively, warm it in the oven at 175°C / 350°F for 8-10 minutes, so it becomes soft and golden again.
• Freezer:- You can also freeze it for longer storage. First, let the baked oats cool completely, then slice and place in freezer-safe containers. You can freeze individual portions for up to 2 months.
• Thawing:- For best results, thaw overnight in the fridge. Then reheat as above, so the texture stays soft and moist instead of dry.

Nutritional Information:- per serving-recipe makes 2 large servings / 4 small servings. This is an estimate calculation and will vary based on brands used.

Per large serving (1/2 of the pan):- Calories: ∼285 kcal, Carbs: 38g, Protein: 7.5g, Fat: 12g, Saturated Fat: 1.4g, Fiber: 6.2g, Sugar: 13g, Sodium: 210mg.

Per small serving (1/4 of the pan):-Calories: ∼143 kcal, Carbs: 19g, Protein: 3.8g, Fat: 6g, Fiber: 3.1g.

Frequently Asked Questions

• Can I make this gluten-free?
• Yes, absolutely. Because you are using oats, just make sure to use certified gluten-free rolled oats. Therefore the recipe will be completely gluten-free without changing anything else.

• Can I make it without flax-seed?
• Flax-seed acts as the binder, so I don't recommend skipping it. However, you can swap it for ground chia seeds. As a result, you will still get a soft, slice-able texture.

• Why is my baked oats soggy in the middle?
• This usually happens because the puree was too watery or it was under-baked. So make sure your puree is thick, and bake until the edges are set and golden. In fact, it will firm up more as it cools.

• Can I prep it the night before?
• Yes. You can mix the batter and store it covered in the fridge overnight. Then, in the morning, simply sprinkle the seeds on top and bake as directed. So it's perfect for busy mornings.

• Can I make it oil-free?
• Yes. Although a little oil helps crisp the edges, you can omit it and line your dish with parchment paper instead. Therefore it will still be delicious, just slightly softer.