This recipe is the result of wanting to make a quick and easy nutrient-dense crowd-pleaser vegan breakfast that fed the whole family, left us with more for the week, had delicious fall feels, and didn’t require watching over a stove - liked baked oatmeal, but I wanted the texture to be more like bread pudding - sliceable, yet soft and gooey. Plus, I wanted it to be gluten-free, oil-free, and I wanted chocolate to be involved without the use of refined sugar. And that’s how this Pumpkin Chocolate Swirl Baked Oatmeal Pudding was born. Dreams do come true, my friends.
Why you’ll love this recipe:
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Little effort is required.
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Ready in 30 minutes.
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Most people can eat it as it’s vegan, gluten-free, oil-free, refined sugar-free.
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Nutrient dense and delicious.
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Big batch makes enough for leftovers.
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Pumpkin spice + chocolate + maple pecan sauce oh my!
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If you’re missing a few ingredients, I’ve included options to still make it delicious.
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Pumpkin Chocolate Swirl Baked Oatmeal Pudding with Maple Pecan Sauce Recipe
VEGAN • GLUTEN-FREE • OIL-FREE • REFINED SUGAR-FREE • EASY • AUTUMN • 30 MINUTES OR LESS • BREAKFAST • DESSERT
Note: I like using all of the ingredients listed, but if you don’t have the optional ingredients on-hand, I don’t want that to stop you from making this nutritious recipe! It’s delicious either way.
Category: Breakfast, Dessert
Yield: 12 servings
Prep time: 10 minutes
Cook time: 20 minutes
TOTAL TIME: 30 minutes
ingredients
Pumpkin Filling:
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2 15-oz cans pumpkin (about 3 ½ cups pureed pumpkin)
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2 tablespoons cinnamon
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2 teaspoons nutmeg
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½ teaspoon pumpkin pie spice (or allspice or cardamom)
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2 teaspoons vanilla (optional)
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1 medium banana (about ¾ cup)
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½ cup maple syrup
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1 ½ cups unsweetened plant milk (I like to use boxed coconut milk - not the canned kind. Unsweetened vanilla versions work, too).
Oat Mixture:
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4 cups oats (make sure they’re marked gluten-free if needed)
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½ cup ground flaxseed
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2 tablespoons tapioca starch or 1 tablespoon cornstarch
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1 teaspoon salt
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½ cup dates chopped small, or raisins or currants (optional)
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1 cup chopped pecans (optional - recommended if not making the Maple Pecan Sauce)
Chocolate Swirl:
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¼ cup cacao powder
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¼ cup maple syrup
Maple Pecan Sauce: (optional - if not using, double the chocolate swirl!)
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2 tablespoons pecan butter
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2 tablespoons maple syrup
Steps
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Preheat oven to 375 degrees.
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Place the pumpkin puree in a food processor or blender. 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.
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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 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).
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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.
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If adding maple pecan sauce, stir together the pecan butter and maple syrup while the oatmeal pudding is baking. Let the pudding cool for at least 5 minutes, then drizzle the maple pecan sauce over the top. Serve and enjoy. Store in an airtight container in the fridge for up to 5 days.
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