Not only is this warm and filling pumpkin baked oatmeal vegan, it’s gluten-free, too (if you use gluten-free oats!). It’s made with pumpkin pie spice, pumpkin purée, rolled oats, and other wholesome ingredients, plus, you can customize it with the add-ins YOU like. It’s a great make-ahead breakfast and can be made as squares or cups, all the directions are included in the recipe.
Lightly grease the bottom and sides of 8-inch x 8-inch (2 quart) baking dish or line with parchment paper. If using a muffin pan, lightly grease each cup or for oil-free, use silicone muffin baking cups.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, mix the oats, baking powder, salt, and pumpkin pie spice together.
In a medium bowl, mix the flax egg mixture, pumpkin purée, non-dairy milk, maple syrup, and vanilla extract together.
Pour wet ingredients into dry ingredients and mix well to combine.
Mix in the raisins.
If Baking In an 8x8 Dish:
Pour mixture into the prepared baking dish and smooth out the top.
Bake for 40 minutes (until edges are slightly brown).
Allow the baked oatmeal to cool slightly, serve warm.
If Baking In a Muffin Pan:
Divide mixture evenly into each muffin cup.
Bake for 25-30 minutes (until edges are slightly brown).
Allow the baked oatmeal to cool for a few minutes in the pan. Remove, and serve warm.
Notes
Please read all of the info above and below before making this recipe.
If you don't have pumpkin pie spice, you can make your own by mixing 2 teaspoons of ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg together. Use the 1 teaspoon needed for this recipe, and store the rest in a small airtight container to use for another recipe.
Make sure to use plain pumpkin purée, NOT pumpkin pie filling.
Allow your oatmeal to cool slightly before slicing.
If you aren’t going to serve it right away, make sure it’s fully cooled and then slice into squares, place the squares into an airtight container, and store in the refrigerator for up to 5 days. Warm the slices up when you're ready to serve them.
You can also freeze it for up to a month, just be sure to wrap each slice or cup individually and store them in an airtight container. When you’re ready to serve, thaw overnight in the refrigerator and warm up in the morning in the oven or microwave. You can skip warming it up and serve it cold, but I recommend warming them up.
Nutrition info listed below is for 1 of 9 slices baked in an 8-inch x 8-inch dish, made using the recipe as written, no toppings, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.