Cozy Vegan Pumpkin Spice Baked Oatmeal Loaf: Easy Meal Prep & Gluten-Free Breakfast

há 3 semanas

Welcome to your new favorite breakfast obsession! This Cozy Vegan Pumpkin Spice Baked Oatmeal Loaf is a deliciously simple and incredibly satisfying way to start your day. Perfect for anyone looking for a healthy, comforting, and hassle-free morning meal, this recipe offers all the warm, inviting flavors of autumn in a convenient, sliceable loaf. It's not just for breakfast either; enjoy it as a nutritious snack or a wholesome dessert.

This recipe is ideal for busy individuals, meal preppers, and anyone following a plant-based, dairy-free, or gluten-free diet. It's packed with fiber from oats and flax, natural sweetness from bananas and dates, and even sneaks in some hidden veggies with shredded zucchini! As one enthusiastic abillion user puts it, "Choosing vegan? There is NO other logical or rational choice 😉." This loaf certainly makes the choice easy and delicious!

Why You'll Love This Pumpkin Spice Baked Oatmeal Loaf

Effortless Meal Prep: Bake a batch once and enjoy wholesome breakfasts for days. Simply slice, warm, and serve!
Packed with Flavor: A generous blend of pumpkin purée, cinnamon, and pumpkin spice creates that irresistible cozy taste.
Nutritious & Wholesome: Made with whole ingredients, it's naturally vegan, dairy-free, and can be easily made gluten-free with certified gluten-free oats.
Versatile & Customizable: Enjoy it plain, with vegan yogurt, or your favorite fruit.

What You'll Need

Prep Time: 10 minutes Cook Time: 30 minutes Servings: 3

Equipment

Large mixing bowl
Blender (optional, for dates and plant milk)
Loaf pan (standard size)
Parchment paper or loaf pan liner

Ingredients

2 medium ripe bananas, mashed
1/2 cup heaping pumpkin purée
3 tablespoons ground flaxseed
1 1/2 cups old-fashioned oats (use certified gluten-free oats if needed)
1 medium zucchini, shredded
3 1/2 teaspoons baking soda
2-3 teaspoons pumpkin spice (adjust to taste)
1-2 teaspoons cinnamon (adjust to taste)
3/4 cup unsweetened plant milk
3-4 pitted dates
2 tablespoons pumpkin seeds, for topping

How to Make Your Cozy Pumpkin Spice Baked Oatmeal Loaf

Ingredients laid out for Pumpkin Spice Baked Oatmeal Loaf

Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, combine the mashed bananas, pumpkin purée, ground flaxseed, old-fashioned oats, shredded zucchini, baking soda, pumpkin spice, and cinnamon. Mix until well combined.
In a blender, combine the unsweetened plant milk and pitted dates. Blend until smooth.
Pour the blended plant milk and date mixture into the large bowl with the oat mixture. Stir everything together thoroughly until evenly combined.
Transfer the mixture into the prepared loaf pan, spreading it out evenly.
Sprinkle the pumpkin seeds generously over the top of the loaf.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for a few minutes before carefully lifting it out onto a wire rack to cool completely.
Slice and enjoy! This loaf can be enjoyed warm or at room temperature.

Serving Suggestions

For a truly delightful breakfast, warm up a slice of the baked oatmeal loaf and serve it with a dollop of creamy vegan yogurt and an extra sprinkle of pumpkin spice or cinnamon. It also pairs wonderfully with a drizzle of maple syrup or a side of fresh fruit.

Baked Pumpkin Spice Baked Oatmeal Loaf

Tips and Variations

Boost the Protein: The original author mentions experimenting with protein powder. Try adding 1-2 scoops of your favorite unflavored or vanilla vegan protein powder to the dry ingredients for an extra protein kick. You might need to add a splash more plant milk to maintain consistency.
Add-Ins: For extra texture and flavor, consider folding in:
- A handful of vegan chocolate chips
- Chopped walnuts or pecans
- Dried cranberries or raisins
- A teaspoon of vanilla extract for added warmth
Storage: Store any leftover loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices for quick grab-and-go breakfasts.
Sweetness Adjustment: If your bananas aren't very ripe or you prefer a sweeter loaf, you can add a tablespoon or two of maple syrup to the wet ingredients.
Perfectly Ripe Bananas: For the best results, use very ripe bananas (those with plenty of brown spots) as they are sweeter and easier to mash.

Ready to make your mornings cozier and more delicious? Try this Vegan Pumpkin Spice Baked Oatmeal Loaf today! Share your creations and tag abillion to inspire others in our global plant-based community!