This pumpkin “oatmeal” bake is totally grain free yet tastes just like classic baked pumpkin oatmeal. It’s packed with pumpkin and pumpkin pie spices, and pure maple syrup adds just the right amount of sweetness. It reheats perfectly, making it a great fall comfort food breakfast when you’re on the go! Paleo, dairy-free, egg free, and vegan.
I was never much of an oatmeal person pre-paleo. Cold cereal – that was one thing – I was addicted! But for some reason I just never got the hang of oatmeal.
The texture never felt right for me, and, the flavors always seemed bland. Now – nothing against actual oatmeal here, because I’m sure I could’ve jazzed it up a whole lot with just a little bit of creativity.
But, since I’m not even eating oats anymore, I put all my oatmeal energy into making oatmeal without oats. Also known as “oatmeal” or n’oatmeal. If you haven’t tried it yet, you’re in for a treat!
The first time I made a paleo hot cereal I was super skeptical. This was also before I made paleo granola, so, I guess you could say I wasn’t yet savvy to the “power of the nut”.
It’s pretty amazing what you can create with nuts, seeds, and coconut, in fact, I’m still in awe when I make granola that tastes better to me than anything boxed I’ve ever had!
But let’s get back to the task at hand today – oatmeal. We’re adding a fun seasonal twist to my paleo and vegan baked oatmeal recipe and making it pumpkin-pie-licious!
This pumpkin oatmeal bake really has it all. Because of the pumpkin, the texture is on the soft side but still has structure (as you can see in the above photos). The nuts keep a bit of their crunch too, which keeps away the “mush” factor, as I sometimes call it.
I added lots of warm pumpkin pie spice (my fave blend is from Primal Palate!) and just enough pure maple syrup to bring out the flavors without making it overly sweet.
Of course, you can always add extra sweetness with toppings at the end! I really loved this with raisins, an extra drizzle of maple, plus a bit of coconut butter. It’s completely up to you what you add – you can even do bananas, almond butter, extra cinnamon, etc. The paleo sky is the limit!
This would be a great dish to make ahead of time for overnight guests since reheating it doesn’t change the flavor or texture one bit.
Simply bake, cover and refrigerate, then reheat in the oven, covered, until heated through. Because it keeps so well, this pumpkin oatmeal bake is also great to make during meal prep as an easy weekday breakfast.
I hope your ready for comforting, healthy, warm pumpkin deliciousness! Let’s grab our pumpkin puree and make this maple pumpkin oatmeal bake!
Maple Pumpkin Oatmeal Bake {Paleo, Vegan}
Maple Pumpkin Oatmeal Bake {Paleo, Vegan}
This pumpkin "oatmeal" bake is totally grain free yet tastes just like classic baked pumpkin oatmeal. It's packed with pumpkin and pumpkin pie spices, and pure maple syrup adds just the right amount of sweetness. It reheats perfectly, making it a great fall comfort food breakfast when you're on the go! Paleo, dairy-free, egg free, and vegan.
Ingredients
- 1 cup pumpkin puree
- 2 flaxseed eggs - 2 Tbsp flaxseed mixed with 5 Tbsp water allowed to sit for 10-15 mins
- 2 cups raw nuts of choice
- 1/2 cup coconut flakes unsweetened
- 1 cup almond milk unsweetened, or other non-dairy milk
- 3 Tbsp pure maple syrup
- 2 Tbsp coconut oil melted and cooled
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/4-1/2 tsp fine grain sea salt I prefer 1/2 for more flavor
- raisins for garnish
- pure maple syrup for garnish
Instructions
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Preheat your oven to 375 degrees and grease an 8-9” baking dish with coconut oil.
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In a food processor, pulse the nuts and coconut until a crumbly mixture forms - don’t process too long or it will start to form a butter.
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Transfer the mixture to a mixing bowl (or simply use the bowl of your food processor) and stir in the pumpkin, almond milk, maple syrup, coconut oil, flaxseed “eggs”, pumpkin pie spice, cinnamon, and salt.
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Once well combined, transfer to the prepared baking dish or 2-3 smaller baking dishes. You can also bake this in individual portions, adjusting baking time as necessary.
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Bake in the preheated oven (375 F) for about 40-45 minutes or until center is set and top is turning golden brown.
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Allow to sit about 10 minutes before serving. Serve with toppings such as raisins, coconut butter or nut butter, and additional maple syrup if desired. Enjoy!
Nutrition
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Want More Paleo and Vegan Breakfast Recipes? Try One of These!
Apple Cinnamon Hot Breakfast Cereal
Maple Banana Pecan Breakfast Bake
Blueberry Banana Breakfast Cookies
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I enjoy recipes- and have saved several of yours to make soon.
I do get so confused with Paleo vs traditional eating because Of the fat content in the Paleo world. Your recipes look and sound amazing and hope I can jump on board and go Paleo soon.
Elizabeth
Pumpkin oatmeal-says 10 servings. Approx how much is a serving? Thanks!
Can I make this Whole30 compliant by subbing the vanilla (compliant vanilla powder) and omitting the maple?
Can I use 2 eggs?
This sounds incredible! I have Same question can I use eggs instead of flax eggs?
Yes – you can definitely use 2 eggs in place of the flax eggs.
Could I use almond flour instead of processing raw nuts? If so, about how much would you recommend?
Can this be made to be gluten free too?
I’m not that much of an online reader, to be honest, but your blogs really nice. I like all your recipes keep it up! I’ll go ahead and bookmark your website to come back later. All the best.
Turned out perfectly! Great recipe thanks!
The flavor is wonderful, but it turned out mushy. I cooked it for longer, but that didn’t help. Do you think adding any gelatin would help bind it?
I just love your blog! Thank you very much for constantly sharing these cool recipes. You know now it is not so easy to find something new and tasty for yourself, but you always help out!
I have made this twice already and love it so much! It is the perfect warm breakfast to get me going on chilly mornings and is filling enough to keep me energized through my morning hike with the dogs and my post hike run. I mixed a half cup raisins right in the batter before baking and topped with fresh blueberries and maple syrup after. Delish! Thanks for another great recipe!
Hi, this sounds delicious, I had some questions, is this suppose to have milk poured over it like regular oatmeal? Can I add the raisins right to the batter instead, and can it just be eaten cold?
Is there something you can recommend to sub for the pumpkin during the warmer months? Thank you!
I wanted this to be a win so bad. It smells amazing, and my kids said the flavor was great…but I couldn’t get it to set. I even cooked it 15 minutes OVER recommended time, and it was still not setting. I followed the recipe to a T, so I don’t know what went wrong. I’m so sad, because again, it smelled amazing.