Pumpkin Cherry Baked Oatmeal

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Try this baked oatmeal for breakfast, snacks, or dessert! Perfect for a holiday gathering when you need an easy brunch idea.

I’ve used pumpkin and cherries for the flavor base, but feel free to mix it up! Use bananas instead of pumpkin (or in addition to) for more sweetness. Try blueberries or other berries instead of cherries. You could even try other fruits like apples or mango. Or for a Thanksgiving spin, try frozen cranberries (maybe add a little extra maple syrup to combat the tart taste). Add some chopped dates for extra bursts of sweetness. The recipe is very forgiving, so have fun experimenting!

Simply mix the ingredients together.

large mixing bowl with all ingredients combined

Spread the mixture into a casserole dish. Since this is egg-free, and there are no ingredients in there that must be cooked, you could just eat this now without baking. It would almost be like overnight oats, yum!

wet mixture spread into casserole dish before baking

But for a nice, warm treat, bake until golden, top with maple syrup if desired, and enjoy! I like this warm right out of the oven, but it also makes a great cold snack if you keep the leftovers in the fridge. It freezes well, so you could also make a double batch and freeze so you have a quick, easy breakfast ready to go. Reheats well in the microwave or toaster oven, too.

Finished pumpkin cherry oat bake in casserole dish

If baked oatmeal isn’t your thing, try my instant pot batch cooked steel-cut oatmeal.

Pumpkin Cherry Baked Oatmeal
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Pumpkin Cherry Baked Oatmeal

Course: Breakfast, Snacks, DessertCuisine: Vegan, Oil-FreeDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

Try this baked oatmeal for breakfast, snacks, or dessert! Perfect for a holiday gathering when you need an easy brunch idea.

Ingredients

  • ¾ cup soy milk*

  • 2 tablespoons ground flaxseed (or flax and chia combo)

  • 1 can pumpkin puree (15 ounces)

  • 1 teaspoon vanilla powder

  • 3 tablespoons date syrup or other sweetener (plus additional for topping if desired)

  • 3 cups rolled oats

  • 1 ½ teaspoons my oatmeal spice blend*

  • 1 cup frozen cherries, halved*

  • Optional: ½ cup chopped nuts (I suggest a mix of pecans and walnuts)

  • Optional: 3 tablespoons carob powder or cocoa powder

Directions

  • Preheat oven to 375 degrees Fahrenheit.
  • In a small bowl or 4-cup liquid measuring cup, mix the soy milk, flaxseed, pumpkin puree, vanilla, and date syrup. Let sit for 3-5 minutes while you prepare the other ingredients.
  • In a large bowl mix oats, pumpkin spice, and carob powder, if using.
  • Add the wet mixture to the dry ingredients and combine everything. Fold in the cherries and chopped nuts.
  • Spread the mixture evenly in an 8 by 12 inch casserole dish.
  • Bake for 40 to 45 minutes until golden brown on top.
  • Serve warm or cold with date syrup on top if desired. Store leftovers in the fridge for up to 4 days.

Notes

  • Any plant milk should work, but I like the soy milk.
  • You can use any pumpkin spice blend or substitute cinnamon or other spices that you like.
  • To really turn this into a holiday treat, use frozen cranberries instead of cherries. You might want to add a bit more date syrup for this option as they will be very tart!
  • Feel free to use silicone or parchment to line your casserole dish, but even without oil or butter, this comes out pretty easily. You can also make this in a muffin pan, or use less milk and bake like cookies for easy bite sized snacks to keep on hand. If doing muffins, I would recommend silicone though as it will tend to stick to the pan or paper liners.