Vegan + Gluten-free Baked Pumpkin Oats
This baked pumpkin oats recipe is a light and fluffy way to get pumpkin into your breakfast, and get you in the Thanksgiving spirit!
Last year on Thanksgiving morning I made a batch of baked pumpkin oats. I’m pretty sure I just winged the recipe, but I remember it being such a lovely way to get me in the Thanksgiving mood! I thought I’d try to recreate the pumpkin magic, but this time record it, so I could share the recipe with you all. You can thank me later.
These baked oats come out of the oven all fluffy and cake-like – just how I like my baked oats to be!
Per usual, you can substitute ingredients to fit what you have on hand. If you’re reading this after Thanksgiving and are past the pumpkin crave (or just out of pumpkin purée), a mashed banana works just as well in its place. Regular oats can substitute for the oat bran. Personally, I love the texture oat bran adds to this recipe – it honestly feels like cake for breakfast. I can’t say I’ve ever tried pumpkin cake (have you?), but if it’s anything like this then I’d absolutely go for a slice.
Fast 5 Reasons To Try: Baked Pumpkin Oats
1. Basically it’s cake for breakfast, pumpkin flavoured (which makes it even better).
2. Quick and easy to mix together the ingredients and leave to bake while you do other jobs in the morning.
3. Feels indulgent but is full of healthy and nourishing ingredients.
4. Filling but not too heavy.
5. Gets ya in the Thanksgiving mood!
If you try out this recipe, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Baked Pumpkin Oats
Ingredients
- 1 flax egg (1 tbsp ground flax, 3 tbsp water)
- 1/4 cup pumpkin purée
- 1/2 cup plant mylk
- 1/2 cup oat bran
- 2 tbsp pumpkin seeds (save some to scatter on top)
- 1/8 cup sultanas
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pinch ground cloves
- 1/2 tsp baking powder
- 1 tbsp maple/date syrup opt, but adds extra sweetness!
Instructions
-
Preheat the oven to 175C/350F.
-
In a bowl, make your flax egg by mixing the ground flaxseed with water and leaving to sit for ~10minutes.
-
Add the wet ingredients to the bowl and mix.
-
Add the dry ingredients and mix until everything is well incorporated.
-
Pour the mixture into a small baking dish (single serving size). Leave to bake for ~35-40 minutes, or until the top is golden brown.
-
Dig in!
*This post was published on 22nd Nov, 2018, and updated on 22nd Nov, 2020
Hey Bekah. What another splendid baked oats recipe and splendid photography as always. I will definitely try and make the above. Lol ? as it’d end of xmas I will be using banana ?. I definitely need to try pumpkin ? xxxx
I will of course tag you into my bakes using your recipes and so vibrant like a rainbow ?
Best Wishes Sophie and my dog ? Ben says woofs
Hope the USA ?? is good xxxx