Pumpkin Pie Baked Oats

Frosted baked oats topped with chopped walnuts in a glass dish.

Cozy, spiced, and naturally sweet, these Pumpkin Pie Baked Oats taste like dessert for breakfast. Easy to make, meal-prep friendly, and so satisfying!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings serves

Calories 510kcal

Ingredients

Base

2¼ cups rolled oats 225 g
2 cups unsweetened soy milk or other milk of choice, 480 ml
1¼ cups pumpkin purée about 1 standard can, 425 g
⅓ cup maple syrup add more if you like it sweeter, 80 ml
1 tbsp vanilla extract 15 ml
3 tbsp almond or cashew butter or neutral oil if you prefer, 48 g
1 tbsp apple cider vinegar or lemon juice 15 ml
1½ tsp baking powder 6 g
½ tsp baking soda 3 g
1 tbsp pumpkin pie spice or 2 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp allspice/cloves
pinch salt 1 g
¼ cup vanilla or plain protein powder (optional, for fluffiness) 25–30 g
½ cup chopped pecans or walnuts optional, fold through or sprinkle on top

Maple Cream Frosting (optional but so good)

2½ cups thick vegan yogurt Greek-style or coconut works well, 625 g
2 tbsp maple syrup 30 ml
1 tsp vanilla extract 5 ml
pinch salt 1 g

Instructions

Preheat oven to 180°C (350°F). Line or lightly grease a 28x20 cm baking dish.
In a large bowl, combine oats, protein powder (if using), baking powder, baking soda, pumpkin spice, and salt.
In another bowl, whisk together soy milk, pumpkin purée, maple syrup, vanilla, nut butter, and vinegar.
Add wet ingredients to dry ingredients and stir until just combined.
Fold in chopped nuts if using.
Spread into the pan, smoothing the top.
Bake for 35–40 minutes, until the center is just set and the edges pull away from the sides.
Let cool completely if you plan to frost; if not, serve warm.

Frosting:

Mix yogurt, maple syrup, vanilla, and salt until smooth.
Spread over cooled baked oats and chill briefly before slicing into squares.

Nutrition