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There’s something so comforting about a Vegan Pumpkin Oatmeal Bake on a crisp fall morning. The warm spices, creamy pumpkin, and hearty oats come together in one cozy dish that feels like autumn in every bite. It’s nourishing, lightly sweetened with maple syrup, and topped with crunchy walnuts and berries — the kind of breakfast that makes your whole kitchen smell like fall magic.
Ingredients for Vegan Pumpkin Oatmeal Bake
🥄 Flax Eggs: 2, 🎃 Pumpkin Purée: ½ cup, 🍯 Maple Syrup: ¼ cup, 🍂 Pumpkin Pie Spice: 2 tsp, 🧂 Salt: ¼ tsp, 🥛 Almond Milk: 2 cups, 🌾 Rolled Oats: 2½ cups, 🌰 Walnuts: ¾ cup, 🍓 Nuts & Berries: handful
How to Make Vegan Pumpkin Oatmeal Bake :
Step 1. Prepare the Flax Eggs
Mix ground flaxseed with water to make 2 flax eggs. Let sit until gel-like. Use a small bowl or ramekin.
Step 2. Blend Wet Ingredients
In a high-speed blender, add flax eggs, pumpkin purée, maple syrup, pumpkin pie spice, salt, and almond milk. Blend until smooth.
Step 3. Add Oats & Walnuts
Add rolled oats and chopped walnuts to the blender. Blend again until combined.
Step 4. Pour into Baking Dish
Pour the batter into a greased or parchment-lined baking dish.
Step 5. Add Toppings
Sprinkle nuts and berries over the top.
Step 6. Bake
Bake at 175°C / 350°F for 30–35 minutes until golden and set.
The best part about this Vegan Pumpkin Oatmeal Bake is how versatile it is. You can serve it warm straight from the oven with a drizzle of maple syrup, or enjoy it chilled the next morning for a quick grab-and-go breakfast. If you’re meal-prepping, this bake holds up beautifully in the fridge for several days and even freezes well in portions. For added flavor, try mixing in a handful of chocolate chips, cranberries, or swapping walnuts for pecans. Whether it’s breakfast, a cozy afternoon snack with coffee, or even a light dessert, this pumpkin bake is comforting and nourishing in every bite.
Vegan Pumpkin Oatmeal Bake
This vegan pumpkin oatmeal bake is spiced, wholesome, and nourishing — a cozy fall breakfast with walnuts, oats, and berries.
Ingredients
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 238kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 1.4g7%
- Sodium 37mg2%
- Potassium 312mg9%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 5.4g22%
- Sugars 6.8g
- Protein 6.6g14%
- Vitamin A 2135 IU
- Vitamin C 1.3 mg
- Calcium 158 mg
- Iron 2 mg
- Vitamin D 60 IU
- Vitamin E 3.1 IU
- Vitamin K 3.8 mcg
- Thiamin 0.32 mg
- Riboflavin 0.11 mg
- Niacin 0.7 mg
- Vitamin B6 0.13 mg
- Folate 39 mcg
- Vitamin B12 0.18 mcg
- Biotin 2.4 mcg
- Pantothenic Acid 0.26 mg
- Phosphorus 190 mg
- Iodine 2 mcg
- Magnesium 89 mg
- Zinc 1.7 mg
- Selenium 9.8 mcg
- Copper 0.46 mg
- Manganese 2 mg
- Chromium 1 mcg
- Molybdenum 7 mcg
- Chloride 45 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in the fridge for up to 4 days.
Warm slices in the oven or microwave before serving.
Swap walnuts for pecans, or add chocolate chips for a treat.
Freeze in individual squares for quick grab-and-go breakfasts.
Nutrition Notes
- All nutrition values are estimates per serving (1/8 of the recipe).
- Calculations are based on standard USDA data for pumpkin purée, oats, walnuts, almond milk, flaxseed, maple syrup, and spices.
- Nutrient levels (especially vitamins & minerals like Iodine, Vitamin D, Biotin, Chromium, Molybdenum) can vary depending on the brand of ingredients (e.g., some almond milks are fortified, others are not).
- Use this as a general nutrition guide — if you need precise dietary tracking, it’s best to calculate using the exact product labels you use.
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Frequently Asked Questions
Q: Can I use regular eggs instead of flax eggs?
Yes — replace with 2 large eggs if not vegan.
Q: Can I freeze baked oatmeal?
Absolutely — slice into squares, wrap, and freeze for up to 2 months.
Q: Can I swap almond milk for another milk?
Yes, oat milk, soy milk, or regular milk all work.
Q: Do you use AI to help create your recipes or blog posts?
Yes — I use AI tools to help format the blog, organize steps, and add cozy storytelling touches. The recipe itself is not generated by AI — it’s based on real, trusted techniques. AI just helps me present it clearly and beautifully for you 💛
Q: If this recipe is vegan, why does it say it has eggs?
Great question! When you see “flax eggs” in the recipe, don’t worry — they’re not real eggs. A flax egg is simply a mix of ground flaxseed and water that turns into a gel-like binder, working just like an egg in baking. It’s 100% plant-based, completely vegan, and adds a boost of fiber too. So yes, this recipe stays fully vegan-friendly. 🌱✨
