Imagine what life would be like if you could open the fridge in the morning to find a delicious slice of cake that also happens to be super nourishing! Doesn’t that sound like a dream?! Well… let me introduce you to these Pumpkin Spice Baked Oats! They’re so easy to put together and are the perfect plant-based breakfast to meal prep. It makes breakfast so easy and sooo enjoyable! Whenever I make this recipe, I go to bed the night before looking forward to breakfast!
Not only are they delicious, but just like all of our recipes, they’re also super nutritious. Each serving comes with around 18g of protein and 7g of fiber.
The protein icing (which is completely optional but highly recommended) is the perfect addition without overcomplicating things. Just mix vanilla protein powder with thick soy yogurt, and you have a tasty yet protein-rich topping. It really adds a decadent touch to the baked oats.
So if you’re looking for an exciting new plant-based breakfast option, something that’s a bit different from your regular oatmeal recipe, this is the one to try!
Why This Recipe Works
- Nutrient-Rich: Loaded with fiber, protein, and essential vitamins.
- Easy to Make: Minimal prep time and simple ingredients. Blend, Mix in a bowl and bake!
- Great for Meal Prep: Makes multiple servings—perfect for busy mornings.
- Family-Friendly: A hit with both kids and adults.
Step-By-Step Instructions
Preheat your oven to 350F (180C) and line a loaf pan with baking paper. Mix ground flaxseeds with warm water to make a flax egg and set it aside. Blend pumpkin with spices, baking powder, and liquids. In a large bowl, combine the flax egg, oats, coconut, pecans, and the blended pumpkin mix. Transfer this to the loaf pan and bake for 40 minutes. Once it’s done, cool slightly before slicing. Top it off with protein icing for extra yumminess.
Ingredient Notes
Ground Flaxseeds: A good source of Omega-3 fatty acids.
Pumpkin: High in Vitamin A and fiber. Can use roasted or steamed.
Maple Syrup: Natural sweetener, can substitute with agave nectar.
Almond Butter: Adds creaminess; can use peanut butter if preferred.
FAQ
- Is this recipe nut-free? You can substitute almond butter with sunflower seed butter for a nut-free option. And pecans with pumpkin seeds
- Can I use canned pumpkin? Yes, just make sure it’s 100% pure pumpkin.
- How long can I store this? It keeps well in the fridge for up to 5 days.
Variations and Tips
Vary the Nuts: Use walnuts or almonds for a different crunch.
Spice it Up: Feel free to add more or less spice to match your taste.
Protein Boost: Add hemp seeds into the mix.
Add Extra Fruits: Add fruits like blueberries or apple chunks for extra flavor.
If you like this recipe, you’ll also love our Apple Cranberry Baked Oatmeal with Warm Spices, Apple Pie Baked Oats, High-Protein Tiramisu Baked Oats, or Carrot Cake Baked Oats.
Why You’ll Love These Pumpkin Spice Baked Oats
- Delicious
- Vegan breakfast
- Nutrient-rich
- Family-friendly
- Meal-prep ready
Pumpkin Spice Baked Oats
Equipment
Ingredients
- 2 tbsp (14 g) ground flaxseed
- 4 tbsp (59.15 ml) warm water
- 1 cup (116 g) pumpkin - cooked, roasted or steamed
- 1 tsp (4 g) baking powder
- 1½ tsp (3 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg
- 1 tsp (2 g) ground ginger
- ¼ tsp (0.5 g) ground cloves
- ¼ cup (59.15 ml) maple syrup
- 2 tbsp (32 g) almond butter
- 1 cup (236.59 ml) soy milk
- 2 cups (162.16 g) oats
- ¼ cup (20 g) shredded coconut
- ½ cup (54.5 g) pecans - chopped
Protein Icing
- ½ cup (54 g) protein powder - vanilla flavored
- 1 cup (236.59 ml) thick soy yogurt - Greek-style yogurt
Instructions
- Preheat your oven to 350 °F (180C). Prepare a loaf pan by lining it with baking paper.
- In a small bowl, combine the ground flaxseed with warm water to create a flax egg. Allow it to set for about 5 minutes.
- Blend the pumpkin, baking powder, cinnamon, nutmeg, ginger, cloves, maple syrup, almond butter, and milk.
- In a large mixing bowl, combine the flax egg, rolled oats, shredded coconut, pecan, and pumpkin mix.
- Transfer the mixture to the prepared loaf pan and spread it evenly.Bake in the preheated oven for 40 minutes or until the top is golden brown.
- Allow the baked oats to cool slightly before slicing. Optionally, mix vanilla protein powder with thick soy yogurt and top each slice before serving.
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Can i please have a keto gluten free option ..why do all vegan recipes have maple syrup ? Oats are already high in carbs ?
Thankyou for being dairy free 💖
Hi lovely, sorry I don’t do Keto recipes. Maple syrup is used as a sweetener, you can always skip it if you don’t have a sweet tooth 🙂
How much sugar is in this? Would love to see sugar included in the nutrition info. Carbs too.
Click “Nutritional Information” just under the recipe instructions to reveal the full details, we keep them hidden by default since numbers aren’t always helpful for everyone 🙂
We include carbohydrates and fiber, but not sugar at the moment. Definitely something we’ll consider for future recipes! Happy cooking 💛
Can I use coconut milk instead of soy?
You could, coconut milk tends to be thicker than soy milk, so perhaps add a little water to thin it 🙂 Hope you love it!
What can I sub for protein powder or can I just leave it out?
You can leave it out and use a vanilla flavored yogurt for the topping 🙂 hope you love it!
Looks delicious! Could I substitute equal amounts of sweet potato for the pumpkin?
I’ve only tested the recipe as written. I think sweet potato would be delicious, but it tends to be denser so perhaps a little less will be necessary, would love to hear how you go if you try 💚
Thank you. I will let you know. First, I have to buy some more sweet potatoes.
Awesome!
Can you used canned pumpkin?
Absolutely 💕
Absolutely delicious!
So happy you loved it 🙂