Vegan Pumpkin Baked Oatmeal Cups (Gluten-Free)

vegan pumpkin baked oatmeal cups in a basket lined with a blue napkin.

5 from 2 votes

Vegan Pumpkin Baked Oatmeal Cups (Gluten-Free)

These flourless pumpkin baked oatmeal cups are like a cross between a bowl of oatmeal and a muffin. They're a delightful and satisfying way to enjoy the flavors of fall in a convenient, portable package. They're freezer-friendly too.

Prep Time15

Cook Time25

Resting Time10

Total Time50

Course: Breakfast

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB

Servings:

Calories: 128kcal

Author: Heather Reseck, RDN

Ingredients

1¼ cups unsweetened non-dairy milk
1 cup pumpkin puree
2 tablespoons ground flaxseeds or ground chia seeds
2 tablespoons maple syrup
1 teaspoons ground cinnamon preferably Ceylon
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups old-fashioned rolled oats or quick-cooking oats
½ cup chopped pitted dates
½ cup chopped walnuts or pecans

Instructions

Heat the oven to 375° F.
Line a 12-cup muffin pan with paper liners or spray with cooking spray.
Whisk milk, pumpkin, maple syrup, cinnamon, ginger, vanilla, salt, and nutmeg together in a mixing bowl.
Stir in oats, dates, and walnuts.
Scoop about ¼ cup into each muffin cup. Distribute any remaining batter.
Let rest for 10 minutes to thicken.
Bake for 25-30 minutes, until lightly browned.
Transfer the muffin pan to a wire rack to cool for 10 minutes.
Transfer from the muffin pan to a wire rack.
Serve.
To store: let cool completely. Cover and store at room temperature for up to 2day. Refrigerate for up to 1 week or freeze for up to 3 months.
To serve: Reheat if desired. Serve with a dollop of dairy-free yogurt or nut butter if desired.

Notes

Variations:

Omit dates.
Substitute raisins or dried cranberries for dates.
Substitute ½ cup non-dairy chocolate chips for dates.
Omit nuts.
Substitute sliced almonds for walnuts.
Top with chopped nuts before baking.
Vegan Pumpkin Baked Oatmeal: Bake in an 8-inch square baking dish for 35 minutes. Let cool for 10 minutes. Cut into squares. If desired, garnish with dairy-free yogurt.
Vegan Apple-Cinnamon Baked Oatmeal Cups: Substitute applesauce for pumpkin puree. Omit ginger and nutmeg.
Vegan Banana-Nut Baked Oatmeal Cups: Replace pumpkin with mashed banana. Omit cinnamon and ginger. Increase nutmeg to ¼ teaspoon.

Make-Ahead Tips:

To make ahead: Let cool completely. Refrigerate for up to 1 week. Or freeze for up to 3 months. Defrost in the refrigerator overnight.
Wait-to-Bake Method: Stir all of the ingredients except oats together in a mixing bowl. Cover and refrigerate. In the morning, stir in the oats. Transfer to the baking dish and bake.

Tips:

Ceylon cinnamon, also called true cinnamon, is preferred because it is safer to consume. Cassia cinnamon, the more common and less expensive variety, contains coumarin, which can be toxic in large quantities. Read more at Healthline.com.
The oatmeal cups will stick to the paper liners until they are cold. Use parchment baking cups to prevent sticking if you are planning to serve oatmeal cups soon after baking.

Nutrition