If you like pumpkin spice and tasty things, you’ll want to check out this easy vegan pumpkin baked oatmeal!
My eldest daughter enjoyed it and even asked for seconds. I’m just going to put a thumbs up here at her request! 👍
Ready to cozy up to oats reimagined with fall flavors? Keep reading!
Disclaimer: This post is not personal dietary or health advice. Do your own due diligence and work with your own licensed doctor to determine what foods and dietary pattern is suitable for your unique needs. See our Disclaimers for more details.
Why This Baked Oatmeal is Rad!
Aside from it being vegan and my daughter asking for more, 😊 here’s the top 3 reasons why I love this recipe!
- It’s Easy & Simple: These are pretty key things in this household at least! I love that this recipe isn’t complicated and the ingredients shouldn’t be too hard to find.
- It’s Nutritious: Oatmeal is a complex carbohydrate rich food, filled with fiber and important vitamins + minerals. This recipe also provides a decent chunk of beta carotene (a precursor to vitamin A) from the pumpkin puree.
- It’s Great for Meal Prep or Gatherings: Need something for a brunch with the girls or bros? Or maybe you are someone who likes to prep ahead. Consider this quick recipe!
Ingredients
An easy recipe calls for simple ingredients am I right?
I chose ingredients that should be relatively easy to find in the United States.
- Quick Oats
- Original Soymilk
- Pumpkin Puree
- Maple Syrup
- Craisins – Dried Cranberries (50% Less Sugar)
- Pumpkin Pie Spice
- Baking Powder
- Lemon Juice
- Salt
Toppings
Think of eating this with things that you might top regular oatmeal with!
Here’s some ideas for inspiration:
- nuts
- seeds
- maple syrup
- brown sugar
- fruit
- plant based milk
Below is a picture of the combo I personally love to use with this oatmeal (a drizzle + peanut butter and maple syrup as needed, with some plant based milk). Yum!
Storage
Store in an air tight container for up to 3 days.
I have not tried freezing these, but am guessing that they probably make the texture a bit funky!
Hopefully it goes without saying: reheat leftovers!
Easy Vegan Pumpkin Baked Oatmeal
Equipment
- 1 large mixing bowl
- 1 9×13 glass casserole dish
- 1 Teaspoon Measure
- 1 Tablespoon Measure
- 1 cup measure
- 1 half cup measure
Ingredients
- 3 cups quick oats
- 1 cup soymilk original
- 1/2 cup maple syrup
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup Crasins (50% less sugar) dried cranberries
- 1 tablespoon lemon juice
Instructions
- Grease a 9×13 glass casserole dish with vegetable oil and set aside. Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix the dry ingredients together
- Add the wet ingredients to the dry ingredients and then mix well.
- Dump the batter in the greased 9×13 glass casserole dish.
- Sprinkle the Craisins on top and then bake for about 40 minutes.
Video
Notes
“Therefore, whether you eat or drink or whatever you do, do all to the glory of God.”
1 Corinthians 10:31 (New King James Version)
Did you enjoy this super easy recipe? Let me know!
While you are here, why not check out these other recipes on the blog?:
–The Best Vegan Kidney Bean Chili Recipe
–Vegan Chocolate Chip Date Cake
–Easy Vegan Broccoli Slaw Salad
–My Simple & Classic Vegan Popcorn Recipe
–Easy Vegan Egg Salad (No Tofu)
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