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+ servings
A small, ceramic bowl holds a slice of vegan pumpkin chocolate chip baked oatmeal, which is drizzled with maple syrup.
4.84 from 6 votes

Vegan Pumpkin Chocolate Chip Baked Oatmeal

Author - Gena Hamshaw
Yields: 6 servings


  • 2 cups rolled oats
  • 1/4 cup whole wheat, all-purpose, or oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup vegan dark chocolate mini-chips, morsels, or roughly chopped chocolate chunks
  • 1/4 cup brown sugar*
  • 1 3/4 cups non-dairy milk of choice
  • 1 cup pumpkin purée


  • Preheat your oven to 350F and lightly spray or oil a nonstick square baking pan (8x8 or 9x9).
  • Place the oats, flour, baking powder, salt, pumpkin pie spice, and mini-chips in a Iarge mixing bowl. In another bowl, stir together the non-dairy milk and pumpkin. Add the wet ingredients to the dry and stir to combine well.
  • Pour the mixture into your baking dish. Bake for 30-35 minutes, or until the top has set and edges are just browning. Cut into slices and serve with an extra splash of non-dairy milk, a drizzle of maple syrup, or a sprinkle of cacao nibs!


*You can substitute 1/4 cup maple syrup in the wet ingredients for the brown sugar.