Description
These vegan pumpkin baked oats need just one bowl, 10 minutes of prep and a few pantry essentials. Seriously, they’re the easiest thing to whip up!
Ingredients
Scale
- ½ cup Rolled oats, ground into a fine flour ((sub with ⅔ cup oat flour))
- 2 tsp Pumpkin Spice
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ¼ tsp Turmeric, for color
- ½ cup Cashew milk
- 1 tbsp Date syrup or Maple syrup
- 1 heaping tbsp Pumpkin puree
- ½ tsp Vanilla extract
- ½ tsp Lemon juice
Instructions
- Preheat the oven to 350°F (180°C) and grease a ramekin with cooking spray. Wipe out the ramekin with a paper towel or napkin to get rid of any excess oil.
- Begin by grinding the oats into oat flour. I use this spice grinder here — it helps make the oat flour super fine. Add the oat flour into a bowl, followed by the pumpkin spice, baking powder, baking soda, salt and turmeric. Whisk well to combine.
- Next, pour in the cashew milk, date syrup (or maple syrup), pumpkin puree, vanilla extract and lemon juice. Mix into the batter until just combined.
- Pour the batter into the prepared ramekin and smooth out the top. I like to sprinkle over a little bit of coconut sugar so the top of the baked oats is nice and caramelize and crunchy. Bake the oats for 22-25 minutes until puffed and the top has cracked. Let cool for 2 minutes before enjoying!
Notes
If you want these baked oats to be a bit sweeter, feel free to add a drizzle of extra date syrup on top once they’re done baking.
To bake these oats in the air fryer, preheat your air fryer to 350°F and bake the oats for 9-10 minutes.