Pumpkin Spice Baked Oats

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Author: Sarah Cobacho

Published: October 23, 2023

A freshly baked plant-based Pumpkin Spice Baked Oats with protein icing on baking paper, ready to be sliced

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!

A slice of freshly baked plant-based Pumpkin Spice Baked Oats in a bowl with a fork about to dive in

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 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
A freshly baked plant-based Pumpkin Spice Baked Oats with protein icing on baking paper, ready to be sliced

Pumpkin Spice Baked Oats

Favorite
Indulge in this hearty Pumpkin Spice Baked Oats topped with protein icing. It's a high-protein, easy-to-make plant-based breakfast that's perfect for fall mornings.

PRINT RECIPE PIN

Prep Time : 10 minutes
Cook Time : 40 minutes
Total Time : 50 minutes

Equipment

Servings 6

Ingredients

  • 2 tbsp (14 g) ground flaxseed
  • 4 tbsp (59.15 ml) warm water
  • 1 cup (116 g) cooked pumpkin - 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) chopped pecans

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.

Video

Nutrition Information

Per Serving/Portion

Calories 375 kcalCarbohydrates 38 gProtein 18 gFat 18 gSodium 222 mgFiber 7 gVitamin A 141 IUVitamin C 2 mgCalcium 217 mgIron 2.5 mg

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5 from 7 votes (5 ratings without comment)

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8 Comments

  1. Looks delicious! Could I substitute equal amounts of sweet potato for the pumpkin?5 stars

    Reply

    1. 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 💚

      Reply

      1. Thank you. I will let you know. First, I have to buy some more sweet potatoes.

        Reply