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Healthy Pumpkin Baked Oatmeal (Vegan, Gluten-Free)

Nothing is better than jumping into fall with a cozy breakfast like this healthy pumpkin baked oatmeal! It is super simple, you can throw it together in just a few minutes, and is vegan, gluten-free, and makes the perfect meal prep!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 1 kcal

Ingredients
  

Oatmeal

  • 2 cups old fashioned rolled oats
  • 2 tbsp ground flax seeds
  • 1/4 cup vanilla protein powder *can omit & add extra oats
  • 2 tsp pumpkin pie spice
  • 1 3/4-2 cups plant-based milk
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar or monk fruit
  • 2 tbsp creamy cashew or almond butter or melted coconut oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Maple Cashew Cream

  • 1 cup cashews, soaked in hot water for 30 mins
  • 1/2 cup coconut yogurt
  • 2-3 tbsp maple syrup

Maple Glaze

  • 1/4 cup dairy-free cream cheese (or regular)
  • 2 tbsp maple syrup
  • 1/4 tsp pumpkin spice or cinnamon

Instructions
 

  • Preheat the oven to 350F. Grease an 8x8 baking dish.
  • In a large bowl, mix together all of the ingredients until well combined.
  • Bake the oatmeal for 28-35 minutes until a toothpick inserted comes out clean.
  • Top the oatmeal with the optional cashew cream OR maple glaze and a sprinkle of cinnamon sugar (if you're feeling fancy) and enjoy!

Optional maple cashew cream

  • To make the maple cashew cream, make sure you soak the raw cashews in hot water for at least 30 minutes. Then add all of the ingredients to a high-powered blender, blending until completely smooth.

Maple glaze

  • Whisk together all of the ingredients in a small bowl and drizzle over top!

Notes

*You can omit the protein powder
Keyword Baked Oatmeal, cinnamon, fall recipes, Healthy Breakfast, pumpkin, raw vegan