Vegan Pumpkin Baked Oatmeal

Using a bit of parchment paper with an overhang
will make it a cinch to lift from the pan.

Recipe from Vegan Richa

Makes 8 servings (using 8” X 8” square pan)

Husband-Tested in Alice’s Kitchen

I love having baked oatmeal around because it makes a delicious and satisfying breakfast or snack. In the past, I’ve always baked with eggs and dairy milk.  But, I’m enjoying learning how to bake without eggs and dairy.  It just amazes me that some of the foods I love can bake up just fine and can taste just as good using only plant-based foods.  This Vegan Pumpkin Baked Oatmeal ticks all the boxes for me. It’s quick and easy to make.  It’s full of good-for-you ingredients.  It’s creamy and crunchy with just the right amount of sweetness. 

1¾ cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

¼ teaspoon sea salt

¼ cup chopped pecans or walnuts

1 Tablespoon finely shredded coconut

2 teaspoons chia seeds

2/3 cup pumpkin puree

3-4 Tablespoons maple syrup

1 cup non-dairy milk such as coconut or almond milk (I used lite coconut milk.)

1 teaspoon vanilla (Not in the original recipe, but it’s quite a nice addition.)

Optional Add-Ins:

¼ cup mini dark chocolate chips or chopped dates or raisins or dried/fresh cranberries or hemp seeds (I added chocolate chips.)

Topping:

1 Tablespoon pumpkin seeds (pepitas)

1 Tablespoon coconut sugar

1 Tablespoon chopped pecans

Preheat the oven to 365F (My oven is old and refuses to be precise, so I set mine at 375F.) Line an 8” X 8” square pan with parchment paper with a little overhang for a “handle” and give it a light spray of coconut oil, if desired.  (I did this because it’s just easier to lift and remove the baked oatmeal from the pan.)

In a bowl, add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and the chia seeds.  Mix to combine.

In another bowl, mix together the pumpkin puree, non-dairy milk, maple syrup, and vanilla (if using.)

Add the wet mixture with the dry mixture and mix well.  Pour the batter into the prepared pan.  Sprinkle the top of the batter with the pumpkin seeds, pecans and the coconut sugar.

Bake for 35 minutes.  Turn off the oven, but leave the pan in the oven for another 10 minutes.  Remove the pan from the oven.  Cool for at least 10 minutes.  Using the parchment paper “handle” carefully remove the baked oatmeal from the pan.  Cut into 8 pieces and serve.  Serve with yogurt or whipped coconut cream or maple syrup or other toppings, if desired.  (I thought it tasted great as is without any more embellishments.)

Notes:   To make ahead, store unbaked at step 4 in the fridge.  Store baked oatmeal in an airtight container in the fridge for up to 4 days.  Reheat the baked oatmeal in the microwave or in the oven for 10 minutes or so to crisp it up.  To make this nut free, omit the nuts and use coconut milk or oat milk for the non-dairy milk.  To substitute oats, use other grain flakes such as quinoa or rice.  To double the recipe, just double the ingredients and bake in a 9” X 12” pan for 40-45 minutes.

Nutritional Information: (1 of 8 pieces) 145 calories; 6 g fat (1 g sat. fat); 85 mg sodium; 201 mg potassium; 20.5 g carbohydrates; 3.5 g fiber; 5.5 g sugars; 4 g protein; 3184IU vitamin A; 1 mg vitamin C; 92 mg calcium; 1.5 mg iron