These 1-bowl pumpkin baked oatmeal bars come together with oats, pumpkin puree, dairy free milk, maple syrup, and warm spices. They're hearty, delicious, and great for meal prep.
Pumpkin oatmeal bars are perfect for fall! They're soft and chewy without eggs or dairy. Simply stir ingredients together in a mixing bowl, transfer to baking dish, then bake for 30 minutes or until golden.
What I love most about this recipe is how easy it is to adapt! Switch up the add-ins and toppings, serve it cold or warm, as is or with dairy-free milk. The options are endless.
Looking for more pumpkin breakfast recipes? Try my vegan pumpkin overnight oats, vegan pumpkin banana bread, or vegan pumpkin spice latte next!
Ingredient notes
This recipe comes together with a handful of simple ingredients. See below for my recommendations and suggested substitutions.
- Old fashioned oats: Use old-fashioned or rolled oats for the best texture. They soak up the liquid without getting too mushy, unlike quick oats or steel cut oats.
- Pumpkin puree: Make sure you use pure pumpkin puree and not pumpkin pie filling, which has added sugar.
- Dairy free milk: Use your favorite unsweetened and unflavored non dairy milk such as oat milk, soy milk, almond milk, or coconut milk.
- Maple syrup: A drizzle of maple syrup adds the perfect touch of autumnal sweetness! Brown sugar can be used as a substitute.
- Pumpkin pie spice: An absolute must! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, cloves. It's warm, nutty, with a hint of sweetness.
- Ground flaxseed: My secret ingredient! Ground flaxseed acts as a binding agent so there's no need for an egg.
- Vanilla extract: Adds extra flavor and warmth to the oatmeal bars!
- Baking powder: This helps the oatmeal rise and become nice and fluffy during baking.
- Salt: Just a pinch to enhance all the flavors!
How to make vegan pumpkin baked oatmeal
This is a quick overview of the vegan peanut sauce recipe. For measurements and detailed directions, jump down to the recipe card.
- Preheat oven to 375F and line an 8-inch square baking dish with parchment paper.
- In a medium sized bowl, combine the dry ingredients. Then add in the wet ingredients and stir to combine.
- Transfer to the prepared baking dish and bake for 30 minutes, until the top is golden and center is set.
- Remove from the oven and let cool in the pan for at least 15 minutes before slicing and serving.
Serving suggestions
I go back and forth between eating my pumpkin pie baked oatmeal cold vs warmed in the microwave and swimming in non-dairy milk. If you're looking for more ways to serve this seasonal baked oatmeal, try topping it off with a dollop of coconut whipped cream, a drizzle of maple syrup, dusting of pumpkin pie spice, or sprinkling of toasted nuts.
Related recipes
Want more dairy free and egg free breakfast recipes? You'll love my vegan pancakes, vegan waffles, vegan french toast, and vegan coffee cake. If you enjoy this recipe, try my vegan baked oatmeal bars or gingerbread baked oatmeal next.
Pumpkin Baked Oatmeal
Equipment
Ingredients
- 2 cups old fashioned oats
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 ½ cups dairy free milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed
Instructions
- Preheat oven to 375F and line an 8x8 baking dish with parchment paper.
- In a medium sized bowl, combine oats, pumpkin pie spice, baking powder, and salt. Then add pumpkin puree, dairy free milk, maple syrup, vanilla, and ground flaxseed. Stir well to combine.
- Transfer mixture to the prepared baking dish and bake for about 30 minutes, until the top is golden and center is set. Remove from the oven and let cool in the pan for at least 15 minutes before slicing.
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