Go Back
–+ servings
A ceramic baking dish filled with baked oatmeal, topped with chopped pecans.

Easy Baked Oatmeal Without Eggs

Petranka
This Baked Oatmeal without Eggs is an easy 30-minute breakfast made with wholesome ingredients like oats, nuts, pumpkin puree, and warming spices. It's ideal for meal prep and freezing, and is naturally vegan and gluten-free!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 4
Calories 298 kcal

Equipment

Ingredients
  

  • 2 flax eggs (2 tablespoon flaxseed meal mixed with 1 tablespoon water)
  • 1 cup pumpkin puree (or mashed banans, or apple sauce)
  • 1 ½ cup plant milk (we like soy)
  • 1 tablespoon neutral oil of choice
  • ⅓ cup sugar (we like brown sugar)
  • 2 cups rolled oats (use gluten-free if needed)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ⅓ cup raw pecans or another nut/seed of choice (optional)

Instructions
 

  • If you haven't already, go ahead and prepare your flax egg by mixing in a small bowl 2 tablespoons of ground flax seeds with 4 tablespoons of water. Set it aside for 5 minutes to thicken.
    2 flax eggs
  • Pre-heat oven to 350ºF (180ºC). Spray a 9-inch square baking dish with a little bit of oil or cooking spray to prevent sticking. Set aside.
  • To a large bowl, add the wet ingredients- flax egg, pumpkin puree, oil, and plant milk. Add the sugar and mix until well combined.
    2 flax eggs, 1 cup pumpkin puree, 1 ½ cup plant milk, 1 tablespoon neutral oil of choice, ⅓ cup sugar
  • Next, add the dry ingredients - rolled oats, salt, baking powder, pumpkin pie spice, and raw pecans. Stir until they are well mixed.
    2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt, ⅓ cup raw pecans or another nut/seed of choice
  • Pour the oat mixture into the baking dish. Top with more raw pecans if desired. Bake for 25-30 minutes or until golden.
  • Let it cool for 10 minutes before serving. Top with yogurt (either vegan or regular) and some more cinnamon if desired (all optional).

Video

Notes

Storage
  • Fridge: Let the baked oatmeal cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
  • Freezer: Let the baked oatmeal cool to room temperature. Transfer to a container, layering parchment paper between each layer of oatmeal to prevent it from sticking. Cover with a lid. Freeze for 3 months. Let it thaw before reheating or serving.
To re-heat
Preheat the oven to 350ºF (180ºC). Transfer the baked oatmeal to a baking sheet and bake for 5-10 minutes or until warm.

Nutrition

Serving: 1servingCalories: 298kcalCarbohydrates: 47.2gProtein: 9.5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 3.6gSodium: 288.7mgPotassium: 458.8mgFiber: 6.9gSugar: 14.7gVitamin A: 474.7IUVitamin C: 1.5mgCalcium: 119.7mgIron: 3.1mg
Keyword baked oatmeal, baked oatmeal recipe, baked oatmeal with pumpkin, pumpkin baked oatmeal
Tried this recipe?Let us know how it was!