Need an effortless healthy vegan breakfast idea? These easy vegan pumpkin baked oats are delicious and can bake themselves while you’re getting ready in the morning!
Baked oats have taken over the world by now, and since I like trying out new things, especially when it comes to healthy food ideas, I’ve decided to make my own baked oats recipe, this time with pumpkin.
They come together really fast, all you’ll need to do is some mixing, greasing, pouring and then baking. You end up with some sweet, chocolatey, gooey, fudgy baked oatmeal that is going to fill you up until lunch.
Pumpkin Baked Oats Ingredients
Pumpkin puree. You can use canned or easily make your own by baking in the oven or cooking up some pumpkin on the stove. I had already made my own, plane, pumpkin only, puree and I used a little bit of it to make these baked oats.
Coconut sugar. You can also use any other type of sweetener like maple syrup, coconut blossom syrup or even soaked dates for this. Just remember to blend the ingredients really well if you’re using the dates.
Oats. I usually make my baked oatmeal recipes with quick oats, I just find the texture better. But you can also use rolled oats or grind them for a finer texture.
Flavor. Add some cinnamon, ginger and nutmeg if you desire, I also love some vanilla in mine, so that’s what I used.
Coconut oil and almond butter. You can also just go for one of these. I’d pick the almond butter.
Chocolate chunks. I love chocolate in pumpkin desserts, so I chopped up some 85% dark chocolate and added it into the mixture at the end.
How To Make Vegan Pumpkin Baked Oats
Before you start getting ready for your day, preheat your oven to 350F or 180C. Then mix some your own no banana baked oats in a bowl by combining the quick oats, almond butter, pumpkin puree, coconut sugar, vanilla, cinnamon, ginger and nutmeg. You can also blend the ingredients, but I was too lazy to do that and clean the blender after, so I skipped it. Still works.
Stir in some chocolate chips, or chopped chocolate and pour the mixture into two greased small baking pans or ramekin (which btw is a new word for me and I’m speaking French now).
Put in the oven and go do your thing while you’re baking these for 20-25 minutes.
After that, dig in – it’s time to eat!
You’ll Love These Baked Oats
- warming and gooey
More Baked Oatmeal Breakfast Recipes:
I hope you enjoy this easy breakfast idea with pumpkin, oats and chocolate!
- 1/2 cup pumpkin puree
- 1 ½ tbsp coconut sugar
- 1 tbsp almond butter
- ⅔ cup oats
- 1 tsp cinnamon
- 1 tsp vanilla
- Optional ½ tsp nutmeg and ginger
- 3 tbsp chocolate, chopped
- 1/2 tsp coconut oil
- Preheat the oven to 350F/180C.
- Mix the pumpkin puree, coconut sugar, almond butter and vanilla until smooth. I recommend using a warm pumpkin puree for this one.
- Add in the oats, cinnamon, nutmeg and ginger (if using). Let sit for 5 minutes and add in the chocolate chunks.
- Grease two small baking cake pans (size of a muffin) or ramekin with some coconut oil and pour the mixture inside.
- Bake for about 20 minutes and enjoy immediately.
Amount Per Serving: Calories: 315Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 18mgCarbohydrates: 45gFiber: 7gSugar: 20gProtein: 7g