baking · breakfast

Vegan Harvest Baked Oatmeal

A vegan take on a baked oatmeal recipe I came up with in late October, I took out the eggs and swapped in flaxseed meal, used raisins (Costco lately has had some very lovely organic ones!) and used a 1/3 less sugar in my efforts to make our baked oatmeal healthier, slowly but surely! I might add that the flaxseed meal works well, you won’t miss the eggs at all!ke

Harvest Baked Oatmeal


  • 3 cups old-fashioned oats
  • ½ cup dark brown sugar, packed
  • ¾ cup raisins
  • 2 tsp pie spice blend (or cinnamon)
  • 2 tsp baking powder
  • 1 cup light vanilla soy milk
  • 3 Tbsp flaxseed meal
  • 9 Tbsp water
  • 1/2 cup canned pumpkin puree
  • 2 tsp pure vanilla extract


  1. Heat the oven to 350°, spray a 9×13″ baking pan with cooking spray.
  2. In a large mixing bowl combine the oats through raisins.
  3. In a medium mixing bowl whisk the milk, water, flaxseed meal, pumpkin and vanilla together, pour it over the oats.
  4. Mix till well combined and pour into the prepared baking dish.
  5. Bake for 40 minutes.
  6. Eat warm or let cool and stash tightly covered in the refrigerator. Reheat in the microwave for 1-2 minutes on high.

Serves 4.


3 thoughts on “Vegan Harvest Baked Oatmeal

  1. This looks great! I still can’t get over my dislike of pumpkin but I picked up a few cans of butternut squash puree on special recently and this might be a great way to use some of that!

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