Vegan Bunny Elle

The perfect prep-and-bake-ahead type of breakfast! These pumpkin baked oats will be your new fave part of waking up in the fall.

Move over, banana bread! And make room for pumpkin bread. These pumpkin bread-inspired baked oats are as wholesome and healthy as can be while unbelievably decadent and satisfying.

The best part is you can customize the toppings, mix-ins, and flavors in so many ways. I did chocolate chips, cinnamon-spiced apples, raisins and sultanas, and maple pecans.

Vegan Pumpkin Baked Oats

Best prep-and-bake-ahead breakfast for fall! They’re fluffy, moist, hearty, full of flavors and nutrition.

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Ingredients Method Video

Ingredients

  

The amount below is for each mini loaf, for total amount multiply by four

• 1 cup whole grain old fashioned rolled oats
• 3 tablespoon mashed pumpkin
• 1 teaspoon ground flaxseed
• 3 teaspoon warm water
• 1/2 teaspoon baking powder
• 1/3 cup soy milk

Optional toppings-

• Chocolate chips
• Raisins
• Peacans
• Maple Syrup
• Apple
• Cinnamon
• Brown sugar

Method

 

1. Preheat the oven to 350°F;
2. Line your baking dish with parchment paper, mix the ground flaxseed with the warm water and let it stand for a couple of minutes to thicken;
3. Mix together all the baked oats ingredients, add to your baking dish, you can use individual sized ramekin or a bigger pan, it’s up to you!
4. Add your toppings of choice, for the spiced apple toppings, cook cubed apples in a pan first until they’re softened and slightly caramelized, add cinnamon and brown sugar to your liking;
5. Bake for 25 minutes if using small ramekin, or 30-35 minutes if using a larger pan, test with a toothpick, insert into the center of the baked oats and if it comes out pretty clean then it’s ready;
6. Let them cool down for 20 minutes before slicing, enjoy warm or feel free to refrigerate them for throughout the week!

Video