Pumpkin Baked Oatmeal

The baked oatmeal is soft when warm and firms up and becomes easier to slice as it cools, making it a great option for meal prep. Enjoy it as-is or add chocolate chips, chopped walnuts, or dried cranberries. Serve it with fresh fruit for breakfast or with dairy-free whipped topping for a simple dessert.

For a classic vegan baked oatmeal made with frozen berries, try my mixed berry version. You can also try chocolate baked oatmeal or apple cinnamon baked oatmeal. For more vegan fall-inspired recipes, try pumpkin pie overnight oats or pumpkin steel-cut oats.

Ingredient notes and substitutions

This vegan pumpkin baked oatmeal uses simple ingredients, but please see the recipe card below for the full list and exact measurements.

Old-fashioned oats - Rolled oats create a soft, hearty texture in baked oatmeal. Quick-cooking oats can also be used and produce a more uniform, bar-like texture. If you're using quick-cooking oats, start checking for doneness around 27 to 30 minutes. Steel-cut oats cannot be substituted because they require a different liquid ratio and cooking time.

Ground flaxseed - Ground flaxseed helps bind the baked oatmeal without eggs. Be sure to use ground flaxseed rather than whole flaxseeds. I have not tested this recipe with chia seeds, so I can't say for sure how well they would work as a substitute. For leftover ground flaxseed, try dairy-free overnight oats or flaxseed pudding with strawberries.

Pumpkin pie spice and ground cinnamon - Pumpkin pie spice blends can vary by brand or by homemade recipe. For a slightly stronger pumpkin spice flavor, use 2 teaspoons of pumpkin pie spice and omit the extra cinnamon.

Non-dairy milk - Use your favorite unsweetened plant-based milk such as almond, cashew, soy, or oat milk.

Canned pumpkin puree - Use canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. During testing, I found that some brands were thinner and contained more moisture than others, so the baking time may need to be adjusted if you use a thin pumpkin puree.

Maple syrup - Adds sweetness and can be substituted with agave syrup. Date syrup may also work, but I haven't tested it in this recipe.  If the baked oatmeal isn't sweet enough after baking, drizzle a little maple syrup on top when serving.

How to make vegan pumpkin baked oatmeal

1. Preheat the oven to 350°F (180°C). Lightly grease an 8 x 8-inch baking dish or line it with parchment paper.

2. In a small bowl, make the flax egg by mixing 2 tablespoons of ground flaxseed with 4 tablespoons of water.  Let it sit and gel for 10 minutes while you prep the rest of the ingredients.

3. Add the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt to a large mixing bowl. Stir to combine.

4. Add the dairy-free milk, pumpkin puree, maple syrup, vanilla extract, flax egg, and chopped walnuts (if using). Stir until everything is evenly combined.

5. Pour the mixture into the prepared baking dish and spread it into an even layer. Bake for 35 to 40 minutes, or until the edges are firm and the center is set.

6. Let the baked oatmeal cool for 10 to 20 minutes before serving. It will be soft when it first comes out of the oven and will firm up as it cools. Enjoy it warm or cold.

Tips and troubleshooting

• Use ground flaxseed, not whole flaxseeds. Ground flaxseed helps bind the oatmeal and replaces the eggs in this recipe.
• Check the center for doneness. The edges should be firm, and the center should be set but softer than the edges. If it's still too soft, bake it a few minutes longer. Pumpkin puree can vary in moisture, so baking time may differ slightly.
• Avoid overbaking. Overbaking can make the oatmeal dry instead of soft and tender, so keep a close eye on it toward the end of the baking time.
• Let it cool before slicing. The oatmeal is soft while warm and firms up as it cools. Refrigerated slices will be even firmer.
• For meal prep, bake it ahead. I prefer baking the oatmeal first and reheating individual portions rather than assembling it overnight.

Serving suggestions

This healthy pumpkin baked oatmeal can be enjoyed warm, cold, or at room temperature. 

• Serve with dairy-free yogurt, sliced bananas, and fresh berries.
• Pair it with stewed or baked apples for extra fall flavor.
• Drizzle with maple syrup or top with almond butter, peanut butter, cashew butter, hazelnut butter, or sunflower seed butter.
• Turn it into a simple dessert with vegan Nutella and/or coconut whipped cream.
• Enjoy it on its own or serve it alongside vegan fruit salad.

Storage and reheating

Refrigerator - Let the baked oatmeal cool completely, then cover and store it in the refrigerator for up to 5 days. 

Freezer - Let the baked oatmeal cool completely, then refrigerate it until firm for easier slicing. Cut into individual portions and freeze the slices in a single layer on a baking sheet lined with parchment paper or a silicone mat. Once frozen, transfer them to a freezer-safe container.

Alternatively, place parchment paper between the slices to keep them from sticking together. Freeze for up to 3 months.

Reheating - Enjoy the baked oatmeal cold, at room temperature, or warm. Reheat refrigerated slices in the microwave until warmed through. For frozen oatmeal, thaw overnight in the refrigerator, then reheat in the microwave.