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Pumpkin vegan baked oatmeal

Get the Recipe: Pumpkin Vegan Baked Oatmeal

Vegan pumpkin pie baked oatmeal makes a great cosy breakfast on a cold morning,that’s perfectly spiced and ready in around 25 minutes. Add chocolate chunks for extra deliciousness!


  • 1/2 cup pumpkin purée
  • 1 large banana
  • 1/4 tsp cinnamon
  • 1/2 tsp whole cloves
  • 1 1/2 tbsp coconut sugar
  • 1 1/2 tbsp peanut butter
  • 1 cup plant-based milk
  • 1/2 cup dark chocolate, chopped
  • 1 1/2 cups gluten-free oats


  • Conventional oven
  • Blender or food processor
  • Mixing bowl


  • Preheat the oven to 180 degrees C (350 F).
  • Add the pumpkin purée, banana, cinnamon, cloves, coconut sugar, peanut butter and plant based milk. Blend until very smooth.
  • Transfer the oats to a mixing bowl, followed by the ‘sauce’ and the dark chocolate. Mix together really well and pour into a rectangular baking dish, adding more chocolate and banana on top if desired.
  • Bake in the preheated oven for 15-20 minutes, but make sure not to overdo it or bake at too high of a temperature because they do have a tendency to dry out very quickly.



If you want it to be less sweet, leave out the coconut sugar or use a smaller amount. 
Calories: 673kcal, Carbohydrates: 88g, Protein: 16g, Fat: 30g, Saturated Fat: 13g, Cholesterol: 1mg, Sodium: 250mg, Potassium: 854mg, Fiber: 14g, Sugar: 27g, Vitamin A: 44IU, Vitamin C: 6mg, Calcium: 219mg, Iron: 8mg