In the spirit of cooking seasonally, I’ve been thinking all about pumpkin and what I can do with it. I’ve been bombarded with vegan pumpkin pie, pumpkin cookies, pumpkin muffins and pumpkin lattes. I’m more than happy to join in this pumpkin party. Since I enjoyed my banana bread baked oatmeal so much last week, I decided I’d switch the bananas for pumpkin to make this delicious pumpkin pie baked oatmeal. I’m spreading some more pumpkin love in time for Thanksgiving!
It might not be the most beautiful vegan food you’ve ever seen, but trust me it tastes super duper awesome. Basically, eating this pumpkin pie baked oatmeal is like having a piece of cake for breakfast. I’ve officially jumped on the baked oatmeal bandwagon because the texture is so much more dense and cakey. It tastes just like dessert!
I adapted the recipe from my pumpkin oatmeal cookies, adding in a mashed banana and some applesauce to make it more of an oatmeal. I ate it for breakfast two days in a row, because after you bake it you can just store the leftovers in the fridge for later. It’s the perfect make ahead meal that you can make on the weekend!
It’s easy to make baked oatmeal gluten-free if you use certified gluten-free rolled oats. I kept it vegan, of course, as well as oil-free and nut-free because I didn’t feel the need to add any of that in. Applesauce is a fabulous substitute for oil in baked goods and I really don’t like nuts in the morning. I tend to avoid having nuts for breakfast unless it’s in the form of nut butter of course!
The outside should come out slightly crispy, browned on the edges and the middle should be soft and fluffy. I added in my own pumpkin pie spices to get that fall-inspired flavor we all know and love. The key ingredient is definitely pure pumpkin puree that’s perfectly smooth. I grabbed mine at the local grocery store, just make sure you use pumpkin puree and not pumpkin pie filling!
If you do make this oatmeal, please share with me on Instagram @asunshinemission! I’m curious if you all liked baked oatmeal as much as I do. It’s been life-changing for me and I hope it will be for you too.
- 2 cups rolled oats, gluten-free
- 1/2 cup Medjool dates, pitted
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 3/4 cup pumpkin puree
- 2 tbsp unsweetened applesauce
- 1 ripe banana, mashed
- 1 tbsp maple syrup
- Preheat oven to 225 degrees Celsius.
- In a high-speed blender, add in 1 cup rolled oats and blend until you get a flour-like consistency.
- Add Medjool dates to your blender and pulse until well combined.
- Transfer this mixture to a large bowl and add in remaining 1 cup rolled oats.
- Mix in the coconut sugar, cinnamon, and nutmeg.
- Add in pumpkin puree, applesauce, banana, and maple syrup.
- Stir until well combined.
- Transfer to a small baking dish (mine was 5 in. x 7.5 in).
- Bake for 30 minutes or until slightly browned on the top.
- Let cool for 10-15 minutes.
- Dig in!