Gluten Free and Vegan Pumpkin Apple Oatmeal Bake
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my privacy policy for more information.
This gluten free and vegan, pumpkin apple oatmeal bake has fall written all over it. Make it for a special weekend breakfast or simply for you to enjoy. It’s easy and delicious!
Why You’ll Love This Recipe?
If you’re like me and love the fall season, then this recipe is definitely for you! With a duo like pumpkin and apple, this oatmeal bake brings out all the warm cozy feelings! Plus it’s so delicious you’ll forget that it contains vegetables and is full of fiber.
Ingredients
Pumpkin is considered a superfood and is very nutrient dense. Be sure to use unsweetened pumpkin puree and not pumpkin pie filling.
Apples good for baking are… Granny Smith, Jonathan, Jonagold, Cortland, Braeburn and Honeycrisp. Apples also contain about 4 grams of fiber per one medium sized apple.
Gluten Free Rolled Oats are now available in most local grocery stores. Oats are naturally gluten free, however it’s in the harvesting and manufacturing process where oats become contaminated with gluten. Gluten free oat farmers take special care with their harvest to ensure their oats remain gluten free.
Plant Milk can be store bought or homemade. I use unsweetened coconut milk but there are so many choices!
Flax Egg is made with 1 Tablespoon flaxseed meal and 3 Tablespoons water. Combine the water and flax meal in a bowl and stir. Let it rest for 5 minutes to thicken. Then add it to the recipe.
Maple Syrup adds sweetness and a slightly caramel flavor.
Spice Blend of cinnamon, ginger, allspice and cloves gives this oatmeal bake the perfect fall flavor. But if you don’t have these spices, you can use pumpkin pie spice instead.
Step-By-Step Instructions
In a large bowl whisk together all the dry ingredients.
Then add in the pumpkin purée, plant milk, flax egg, maple syrup and vanilla extract. Mix well to combine.
Then add in the diced apples. Pour the mixture into the lined baking dish and top with coconut sugar and cinnamon.
Bake the oatmeal for 30-35 minutes or until a toothpick comes out clean, when poked.
Expert Tip: I love making an Oatmeal Bake on Sunday evenings before the new week begins. This ensures a healthy homemade breakfast or snack even on the busiest of days!
Variations
This Pumpkin and Apple Oatmeal Bake can be easily varied. Pumpkin is actually from the squash family. So if you don’t have pumpkin puree hanging around in your pantry, maybe you have some frozen butternut squash (yes, they sell this in the freezer section!) Just thaw it out and blend it up in a blender. Use this instead of pumpkin puree.
Swap out apples for pears if you like. Pears are very much a fall fruit and would go nicely with the cozy spice blend.
You can always add chopped nuts of choice, if you like a little crunch in your Oatmeal Bake!
Serving Suggestions
This Pumpkin Apple Oatmeal Bake is delicious on its own or you can drizzle it with maple syrup, nut butter or add a dollop of dairy free yogurt.You can even enjoy it for dessert with a scoop of dairy free ice cream!
Frequently Asked Questions
Can I Make Oatmeal Bake Ahead Of Time?
Yes. Oatmeal bakes reheat nicely in the microwave for a quick breakfast, snack or even dessert. It’s a great option for meal prep too. It will stay fresh 3-5 days in the refrigerator but honestly, ours never lasts that long!
Can I Freeze My Oatmeal Bake?
Yes. You can freeze baked oatmeal the same way you freeze muffins. Let it cool completely, then cut it up into individual portions. Wrap each portion in desired packaging and store them in an airtight container. To defrost a portion, simply let it sit out on the counter for 15-20 minutes or pull a piece out the night before and let it defrost in the refrigerator.
More Baked Oatmeal Recipes
If you’re looking for more cozy oatmeal bake recipes, you’ll also love these.
If you make this recipe, don't forget to TAG me on Instagram or come back and leave me a 5-star rating and a comment!
Many Hugs,
Cathleen
Gluten Free Pumpkin Apple Oatmeal Bake
Ingredients
- 1 cup unsweetened pumpkin purée
- 1 1/2 cups unsweetened plant milk
- 1 Flax Egg (1 Tablespoon ground flax seed, 3 Tablespoons water)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 2 small apples, diced
- 2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- Coconut Sugar, sprinkled
- Cinnamon, sprinkled
Instructions
- Preheat the oven to 350°F. Line a 8x8 baking dish with parchment paper and spray with cooking spray.
- In a large bowl whisk together all the dry ingredients. Then add in the pumpkin purée, plant milk, flax egg, maple syrup and vanilla extract. Mix well to combine.
- Then add in the diced apples. Pour the mixture into the lined baking dish and top with coconut sugar and cinnamon.
- Bake the oatmeal for 30-35 minutes or until a toothpick comes out clean, when poked.
Nutrition Facts
Calories
152.85Fat
3.08Sat. Fat
1.05Carbs
28.04Fiber
4.03Net carbs
24Sugar
12Protein
4.32Sodium
196.1Cholesterol
4.88Nutritional Info is generated automatically and may not be 100% accurate.