Baked Pumpkin Steel Cut Oats {vegan, gluten-free}

Healthy, make-ahead, baked pumpkin steel cut oats, made in convenient muffin form! They are vegan, gluten-free, oil-free, and only 87 calories apiece. Perfect for breakfast on the go!



For those of us who love pumpkin, the first cool breezes and changing leaves of autumn are reason to rejoice.

This year, I refuse to wait. It won’t be cool in Texas for another two months, anyway, and last year I was seriously lax with my pumpkin posts. So, full disclosure: I’m getting into my pumpkin mojo, post-haste. For starters, I offer these ever-so-easy spiced, baked portable pumpkin steel cut oats.

I just ate two of them following  my early morning spin class. It is going to be a happy day.

These portable oats are a riff on the apple-cranberry steel-cut oats I posted a few weeks ago. Just like those, I’ve simplified the process and slashed the cooking time by pre-soaking the oats; you can do this overnight, or even soak and leave them in the refrigerator for several days before completing the assembly.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Easy to make
• Make-ahead breakfast
• Portable breakfast
• High in fiber
• 87 calories each

Ingredients for Vegan Baked Pumpkin Steel Cut Oats

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• uncooked steel cut oats (certified gluten-free, as needed)
• water for soaking
• unsweetened pumpkin puree
• nondairy milk
• coconut sugar (or sweetener of choice)
• whole psyllium husk
• pumpkin pie spice or ground cinnamon
• salt
• Optional: 1/4 cup pepitas

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• The day before, place the oats in a bowl or container and fill with water to cover the oats by about 1/2 an inch. Refrigerate at least 12 hours. (you can also quick-soak the oats in boiling water for 30 minutes. Notes for doing so are in the recipe card).
• When ready to proceed, drain the oats, discarding water.
• Preheat oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin (or line with silicone or foil liners for easier removal; paper liners do not hold up well).
• In a medium bowl, stir together the drained oats, pumpkin, milk, sugar, psyllium, spice, and salt until blended.
• Divide mixture evenly between cups (cups will be nearly full). If desired, sprinkle with pepitas.
• Bake in preheated oven for 25 to 30 minutes until tops are golden brown.
• Cool completely in tin before removing. Serve room temperature, chilled, or re-warmed (microwave for about 20 to 30 seconds).

I decided to add some pepitas on top before baking to add crunch and a bit more protein. Other seeds, nuts, or chocolate chips can take their place, or sweeten these naturally by adding some chopped fresh or dried fruit.

Can I Use a Different Sweetener?

Yes! I sweetened these with coconut sugar, but an equal amount of your favorite sweetener can be used in its place.

If using a liquid sweetener, such as maple syrup, cut back on the total amount of milk by 1 or 2 tablespoons to make up for the added liquid. If watching your sugar, use a 1:1 sugar replacement.

Here’s to a pumpkin-rich season ahead! Let me know if you give these a try 🙂