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Vegan Pumpkin Baked Oats
Prep 10 minutes
Cooking 30 minutes
Total 40 minutes
Makes 4 servings

Equipment

  • 1 small casserole dish (20 cm / 8 inch square)

Ingredients
 

  • 160 g / 2 cups rolled oats or quick oats
  • 300 ml / 1 ¼ cup plant-based milk or water!
  • 250 g / 1 cup pumpkin puree
  • 1 large ripe banana see notes for substitutions
  • 60 ml / ¼ cup maple syrup see notes for substitutions
  • 2 ½ teaspoon pumpkin pie spice see notes for homemade blend
  • ¼ teaspoon sea salt

Optional Ingredients

  • 2 handfuls pecan or walnut pieces
  • 40 g / ¼ cup vegan chocolate chips
  • 60 g / ¼ cup nut butter
  • 35 g / ⅓ cup cocoa powder
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 175 °C/ 350 °F. Grease the baking dish or line it with baking paper.
  • In a large bowl, mash the banana with a fork first. Then add the other ingredients (including optional, if you'd like) and combine well.
  • Pour the oat pumpkin mixture into the prepared baking dish and sprinkle with vegan chocolate chips and walnut pieces (all optional).
  • Bake for about 30 minutes. The top should be golden brown, slightly having a crusty look, and feel a little dry.
  • Enjoy warm and fresh out of the oven, and with some whipped coconut cream or plant-based yoghurt if you like.

Notes

Spices: Add 1 teaspoon of cinnamon and ½ teaspoon of each ginger, clove and nutmeg. All of them are ground spices.
Banana: If you don’t like bananas or are allergic to them, you can substitute it with a ¼ cup / 60 g pumpkin puree—or unsweetened apple sauce!
Maple Syrup: Any other liquid sweetener is fine such as brown rice syrup or agave syrup! You can even substitute it with coconut sugar or brown sugar if you prefer. I recommend a ¼ cup / 50 g plus ¼ cup / 60 ml more plant milk or water to get the ratio right.