Vegan Pumpkin Baked Oatmeal
This cozy vegan pumpkin baked oatmeal is made with wholesome rolled oats, real pumpkin purée, unsweetened soy milk, flax, chia seeds, and hemp hearts, then studded with dark chocolate chips and crunchy pecans. Baked in one pan in 40 minutes, it stays wonderfully soft, moist, and satisfying for fall mornings or weekly meal prep!
Ingredients
Flax Eggs & Wet Ingredients
- 2 tbsp ground flaxseed mixed with 5 tbsp water for 2 flax eggs (or sub 2 regular eggs if not vegan)
- 5 tbsp water for flax eggs
- 1 cup pure pumpkin purée (canned or homemade, not pumpkin pie filling) about 245g
- 1 ⅓ cups unsweetened soy milk adds creamy texture and plant protein
- ⅓ cup pure maple syrup plus extra drizzle for serving
- 1 tsp pure vanilla extract
Dry Ingredients & Mix-Ins
- 2 ½ cups rolled oats (old-fashioned) use certified gluten-free if needed
- 2 tbsp chia seeds
- 2 tbsp hemp hearts (shelled hemp seeds) optional, recommended for extra protein and omega-3s
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅓ cup vegan chocolate chips reserve a small handful for topping
- ¼ cup chopped pecans reserve a small handful for topping
Instructions
How to Make Vegan Pumpkin Baked Oatmeal
- Prep Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
- Make the Flax Eggs: In a small bowl, stir together 2 tablespoons ground flaxseed and 5 tablespoons water. Let sit for 5–10 minutes until thickened and gel-like.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, thickened flax eggs, unsweetened soy milk, pure maple syrup, and vanilla extract until smooth.
- Add Dry Ingredients: Add the rolled oats, chia seeds, hemp hearts, baking powder, pumpkin pie spice, cinnamon, and salt. Stir thoroughly until everything is evenly hydrated and combined.
- Fold in Chocolate & Pecans: Reserve a small handful of vegan chocolate chips and chopped pecans for the top, then fold the remaining chocolate chips and pecans into the oat mixture.
- Transfer and Top: Pour the batter into the prepared 8x8-inch baking dish and spread evenly with a spatula. Scatter the reserved pecans and chocolate chips across the top.
- Bake Until Set: Bake for 35–40 minutes (start checking at 35 minutes). The top should look set, the edges should be lightly golden, and the center should no longer look wet when gently pressed—do not overbake so it stays soft and moist.
- Rest and Serve: Remove from the oven and let rest for 10–15 minutes before slicing; the oats, flax, and chia will continue setting as it cools. Serve warm with an optional drizzle of pure maple syrup.
Notes
Don't Overbake the Center
Because this recipe uses flax, chia seeds, and pumpkin purée, do not wait for the middle to look bone-dry in the oven. Pull it at 35–40 minutes once the top is set so the texture remains moist, tender, and cake-like rather than drying into a firm oat bar. Rest Before Slicing
Allowing the pan to rest for 10–15 minutes out of the oven gives the rolled oats, flax, and chia seeds time to finish absorbing liquid so your squares slice cleanly. Non-Vegan Egg Option
If you aren't strictly vegan, you can substitute 2 large eggs in place of the 2 flax eggs with no other changes required. Serving Suggestion
Serve slightly warm with an extra drizzle of pure maple syrup over the melty chocolate chips and toasted pecans, or add a dollop of plant-based yogurt. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Because this recipe uses flax, chia seeds, and pumpkin purée, do not wait for the middle to look bone-dry in the oven. Pull it at 35–40 minutes once the top is set so the texture remains moist, tender, and cake-like rather than drying into a firm oat bar. Rest Before Slicing
Allowing the pan to rest for 10–15 minutes out of the oven gives the rolled oats, flax, and chia seeds time to finish absorbing liquid so your squares slice cleanly. Non-Vegan Egg Option
If you aren't strictly vegan, you can substitute 2 large eggs in place of the 2 flax eggs with no other changes required. Serving Suggestion
Serve slightly warm with an extra drizzle of pure maple syrup over the melty chocolate chips and toasted pecans, or add a dollop of plant-based yogurt. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 206g | Calories: 354kcal | Carbohydrates: 50g | Protein: 10.3g | Fat: 13.4g | Saturated Fat: 2.6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 115mg | Potassium: 680mg | Fiber: 8.3g | Sugar: 17.5g | Vitamin A: 11IU | Calcium: 205mg | Iron: 7mg
Tried this recipe?Let us know how it was!