Plant-based, gluten-free, oil-free, vegan, and refined sugar-free, full of fiber - this Pumpkin Chocolate Pecan Baked Oatmeal is for pretty much everyone! It has all the delicious autumn vibes and best of all, it is so easy to put together. Perfect for serving a brunch crowd or enjoy leftovers throughout the week.
This recipe was born from a desire to serve a brunch crowd something a little different. Something easy to make that packs both a nutrition and fall-flavor punch, and doesn't require watching over a stove - yet special, breakfast that feels like a treat. Pancakes and waffles aren't made at our house very often because it seems to take forever to get them all cooked - so efficiency was required. Oil-free, gluten-free, and chocolate without the use of refined sugar were also on the wish list.
With all of these parameters, I am proud to say that this Pumpkin Chocolate Pecan Baked Oatmeal is all of these things and more. Dreams do come true, my friends! In fact, it's such a hit and so easy to make that it's become a weekday morning go-to in the fall and winter. Once it's made, we have a super delicious dessert-like, nutritious fiber-rich breakfast ready to go even on the busiest of mornings!
Two magical yet super easy sauces swirl through this delicious baked oatmeal and are the key to making it seem like dessert for breakfast.
Veggie-Packed Tofu Scramble pairs wonderfully with this baked oatmeal, making a tasty brunch!
Highlights
- little effort required
- mostly pantry staples
- ready in 30 minutes
- gluten-free, vegan, oil-free, refined sugar-free - so just about everyone can enjoy it
- nutrient dense
- delicious dessert-type breakfast
- makes a big batch for a crowd or leftovers
- the flavors: pumpkin and chocolate and pecan - oh my
- a crowd-pleaser, great for guests
- efficient to make so you can spend time with your guests
Ingredients
- canned pumpkin or pumpkin puree
- cinnamon, nutmeg, and pumpkin pie spice
- vanilla
- banana
- plain or vanilla plant-based milk
- maple syrup
- rolled oats
- flaxseed
- tapioca starch
- dates
- pecans
- cacao powder
- pecan butter or almond butter
Substitutions
- spices: allspice or cardamom may be used instead of pumpkin pie spice
- vanilla is optional
- cornstarch may be used instead of tapioca starch
- raisins or currants may be used instead of dates
- the maple pecan sauce is amazing and I highly recommend it; in a pinch, however, omitting it and doubling the chocolate sauce is a delicious variation.
Instructions
Does this recipe look a bit complicated? Actually, it's very quick and easy to put together. Steps are pretty basic: simply pureeing the pumpkin mixture, stirring it with the oat mixture, and topping it with the chocolate and maple pecan sauces.
Sauces might sound time consuming, but these are simply cacao powder and pecan butter each stirred with maple syrup - so simple!
Bake it in the oven and it's done. Saving the maple pecan sauce to drizzle on top after it's baked creates ooey gooey goodness.
Equipment
A blender or food processor for pureeing and an oven for baking are the only appliances you need.
In a pinch, you could try mashing the banana with a fork and stirring in the puree ingredients. Theoretically it should work as long as you fully mash the banana, though I haven't yet tried it myself. Let me know if you do!
Storage
Baked oatmeal stores well in the refrigerator for 3-5 days. Freezing it shouldn't be a problem, though I haven't yet tried it - I'd love to hear how it goes for you if you do!
Tip
Bread pudding texture is what I prefer, and 20 minutes of bake time generally achieves that well, depending on your oven. If you would rather have a more solid texture, bake it a few minutes longer.
The Recipe
Pumpkin Chocolate Pecan Baked Oatmeal
Equipment
- food processor or blender
- oven
Ingredients
Pumpkin Filling
- 30 oz pumpkin 2 cans or about 3 ½ cups pureed pumpkin
- 2 tablespoons cinnamon
- 2 teaspoons nutmeg
- ½ teaspoon pumpkin pie spice or allspice or cardamom
- 2 teaspoons vanilla optional
- ½ cup maple syrup
- 1 ½ cups plant-based milk Unsweetened plain or vanilla
Oat Mixture
- 4 cups rolled oats make sure they’re marked gluten-free if needed
- ½ cup ground flaxseed
- 2 tablespoons tapioca starch or 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ cup dates chopped small, or raisins or currants (optional)
- 2 bananas medium chopped
- 1 cup chopped pecans optional - recommended if not making the Maple Pecan Sauce
Chocolate Sauce
- ¼ cup cacao powder
- ¼ cup maple syrup
Maple Pecan Sauce (optional but highly recommended)
- ¼ cup pecan butter or almond butter
- ¼ cup maple syrup
- 1 pinch salt flakes (for finishing, optional)
Instructions
- Preheat oven to 375 degrees.
- Place the pumpkin puree in a food processor that can hold up to 8 cups.* Using a spatula, make an indent in the pumpkin to place the spices in. In the order provided, add all of the remaining pumpkin filling ingredients and blend until smooth. *Important: If you don't have a big enough food processor, make the filling in two batches with a food processor or blender.30 oz pumpkin, 2 tablespoons cinnamon, 2 teaspoons nutmeg, ½ teaspoon pumpkin pie spice, 2 teaspoons vanilla, ½ cup maple syrup, 1 ½ cups plant-based milk
- In a large bowl, stir together the oat mixture ingredients except for the dates. Add the pumpkin filling to the oat mixture, stirring well with a spatula, then add the dates, bananas, and pecans (if using), sprinkling them evenly around the mix before folding them in. Pour the mixture into a 9x13 pan (no oiling needed for the pan).2 tablespoons cinnamon, 2 teaspoons nutmeg, ½ teaspoon pumpkin pie spice, 4 cups rolled oats, ½ cup ground flaxseed, 2 tablespoons tapioca starch, 1 teaspoon salt, ½ cup dates, 2 bananas, 1 cup chopped pecans
- Make the chocolate swirl by stirring together the cacao powder and maple syrup. Starting on one end of the 9x13, drizzle the chocolate sauce across in rows all the way to the other end. Every couple inches across the shot edge, drag a knife from the top chocolate row to the bottom to create a swirl. Place in the oven and bake for 20 minutes.¼ cup cacao powder, ¼ cup maple syrup
- If adding maple pecan sauce, stir together the pecan butter and maple syrup while the oatmeal is baking. Let the baked oatmeal cool for at least 5 minutes, then drizzle the maple pecan sauce evenly over the baked oatmeal and top with the pinch of salt flakes if using. Serve and enjoy. Store in an airtight container in the fridge for up to 5 days.¼ cup pecan butter, ¼ cup maple syrup, 1 pinch salt
Jax says
I absolutely love your recipies. I never come back and comment. I will for this one. I am torn between making substitutions and just following the recipe. For example I'm not crazy about using aquafiba. I'm considering chia seeds or eggs. I only have steal cut oats or instant oats. I'm considering using coconut milk for flavour and body. I'm also debating dried cranberries and white chocolate 😁
Or just do what you do lol. Ill report back.
Kari says
I'm so happy to hear you're enjoying my recipes, Jax! Yes, please do report back. The good news is that no aquafaba is required. Flax meal (ground flaxseed) is used but you could try subbing the chia seeds for that. I'm not sure steel cut oats would soften enough and instant oats may turn to mush. Rolled oats from the bulk section of a grocery store could be an inexpensive solution. Coconut milk would make it more rich and should taste great. Hope you have fun with it!