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pumpkin baked oatmeal with chocolate chunks. A spoonful coming out of the middle of the dish

Pumpkin Baked Oats

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Units Scale
  • 1/2 cup of pumpkin puree*
  • 1/4 cup of maple syrup
  • 2/3 cup of milk (plant based as desired)
  • 3 tablespoons of nut butter
  • 1 teaspoon of vanilla
  • 1 cup of old fashioned oats
  • 1/2 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • pinch of salt
  • 1 teaspoon of pumpkin pie spice
  • 1/2 cup of optional mix-ins such as berries, chocolate chips, etc


  1. Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
  2. Add all ingredients to a blender MINUS the chocolate chunks. Blend until creamy and little to no chunks of the oats remain. Fold in the chocolate until combined.
  3. Pour batter into the greased baking dish and top with my mix ins as desired. Bake for 20-25 minutes (mine was perfect at 25 minutes) or until a toothpick inserted in the middle comes out clean.
  4. ENJOY!


*as desired, the pumpkin could also be substituted for 1/2 cup of sweet potato mash or butternut squash mash

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: American

Keywords: vegan baked oats, pumpkin oatmeal, pumpkin baked oats