Easy Pumpkin Pie Oatmeal Bake is Gluten Free and Vegan

Come October I love all things pumpkin and thankfully so do my kids. I also want a hot breakfast and oatmeal is my usual go-to. Baked pumpkin pie oatmeal is not only delicious, it’s an easy healthy breakfast idea.

Easy Pumpkin Pie Oatmeal

I can prepare this hearty oatmeal bake in 10 minutes and know after 30 minutes in the oven I will have a gluten free and vegan breakfast that even my kids will enjoy. This pumpkin pie oatmeal can also be baked in advance and stored in the refrigerator for up to five days.

Is oatmeal gluten-free?

Yes! Oatmeal consisting of pure oats are indeed gluten-free. You need to be careful of contamination though. Most commercial oats are processed in facilities that also process wheat, barley, and rye. So do your due diligence and make certain your oats are indeed not-contaminated and pure. Some brands to look for are GF Harvest, GlutenFreeda, Gluten-Free Prairie, Bob’s Red Mill and Bakery On Main.

Why not make this pumpkin pie oatmeal recipe and turn it into Thanksgiving day breakfast tradition? Here’s how to turn ordinary oats into a hearty breakfast that’s not only easy to make, but also just sweet enough to make everyone happy.

 

Baked Pumpkin Pie Oatmeal (Gluten Free, Vegan)

Yields: 6 servings
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes

Baked Pumpkin Pie Oatmeal ingredients fountainof30 

Ingredients:

2 cups old fashioned rolled oats (certified gluten free if necessary)
½ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons pumpkin pie spice
½ cup chopped pecans (plus extra for garnish)
1 ½ cups milk (non-dairy if vegan)
1 cup pumpkin puree
¼ cup pure maple syrup
1 tablespoon chia seeds + 3 tablespoons water (may substitute with 1 egg if not vegan)
½ teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.

2. In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.

3. In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine. 

4. Pour wet ingredients into dry ingredients and stir to combine.

5. Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.

6. Serve warm with a drizzle of maple syrup and add a splash of milk if desired.

7. Oatmeal may be stored in the refrigerator for up to 4-5 days.

Pumpkin Pie Oatmeal Baked first step mix dry ingredients
In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts.
Pumpkin Pie Oatmeal recipe wet ingredients into dry ingredients
Pour wet ingredients into dry ingredients.
Pumpkin Oatmeal stir to combine ingredients
Stir to combine.
Pour mixture into prepared baking dish fountainof30
Pour mixture into prepared baking dish.
Easy Pumpkin Pie Oatmeal Bake
Bake for 28-30 minutes or liquid is absorbed and center is set.
Pumpkin Pie Oatmeal Bake serving fountanof30
Serve warm with a drizzle of maple syrup and add a splash of milk if desired.

Yield: 6

Pumpkin Pie Oatmeal Bake

Pumpkin Pie Oatmeal Bake

Pumpkin baked oatmeal is not only delicious, it's an easy healthy breakfast idea.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups old fashioned rolled oats (certified gluten free if necessary)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup chopped pecans (plus extra for garnish)
  • 1 ½ cups milk (non-dairy if vegan)
  • 1 cup pumpkin puree
  • ¼ cup pure maple syrup
  • 1 tablespoon chia seeds + 3 tablespoons water (may substitute with 1 egg if not vegan)
  • ½ teaspoon vanilla extract

Instructions

    1. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.

    2. In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.

    3. In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine. 

    4. Pour wet ingredients into dry ingredients and stir to combine.

    5. Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.

    6. Serve warm with a drizzle of maple syrup and add a splash of milk if desired.

Notes

Oatmeal may be stored in the refrigerator for up to 4-5 days.

Lauren Dimet Waters Signature

You may also like these other healthy recipes like Healthy Creamy Roasted Cauliflower Soup and Lemon Chicken Zoodle Bowls.

Photos: Fountain Of 30

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pumpkin pie baked oatmeal fountainof30

7 thoughts on “Easy Pumpkin Pie Oatmeal Bake is Gluten Free and Vegan”

    • Of course! You should! I think it makes the perfect Thanksgiving Day breakfast especially of you are cooking that day Easy to prepare, one dish and then clean up is a snap to get people out of the way so you can cook! At least that’s how I think. 😉

      Reply

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