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Baked Pumpkin Steel Cut Oats (V, GF, Oil-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.

  • 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 🙂

Baked Pumpkin Steel Cut Oats (V, GF, Oil-free)

Baked Pumpkin Steel Cut Oats (V, GF, Oil-free)

Yield: 12 oat "muffins"
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

Ingredients

  • 1 cup (176 g) uncooked steel cut oats
  • water for soaking
  • 1 cup (237 mL) unsweetened pumpkin puree
  • 1 cup (237 mL) nondairy milk (or dairy, if not vegan)
  • 1/4 cup coconut sugar (or sweetener of choice)
  • 1 tablespoon whole psyllium husk
  • 1-1/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1/2 teaspoon fine sea salt
  • Optional: 1/4 cup pepitas

Instructions

  1. The day before making these, 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. (see notes for quick soak option) When ready to proceed, drain the oats, discarding water.
  2. Preheat oven to 375F. 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).
  3. In a medium bowl, stir together the drained oats, pumpkin, milk, sugar, psyllium, spice, and salt until blended.
  4. Divide mixture evenly between cups (cups will be nearly full). If desired, sprinkle with pepitas.
  5. 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).

Notes

Storage: Store in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.

Quick Soak Option: Cover the oats with boiling water. Let stand for 30 minutes. Drain and proceed with recipe.

Nutrition Information
Yield 12 Serving Size 1 oatmeal "muffin"
Amount Per Serving Calories 87Total Fat 1.1gSaturated Fat 0gCholesterol 0mgSodium 110mgCarbohydrates 16.7gFiber 2.2gSugar 5.5gProtein 3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Anna

Sunday 19th of February 2023

Delicious! Took Laura’s suggestion and made these in a pan then cut into squares. Hearty, chewy and loved the salt and crunch of pepitas on top.

Camilla

Thursday 2nd of March 2023

Fabulous, Anna! And thanks again to Laura for sharing her tip with the pan :) I love salty-sweet, too, so your description is making me very hungry ! ????

Sherry

Wednesday 11th of January 2023

im surprised there is no flour or many dry ingredients or baking soda. am i missing something. I hope they turn out.

Laura

Tuesday 15th of September 2020

I made these, but did not have patience for muffins, so did bars, they turned out amazing. I did use swerve brown sugar and some extra spice, and ground flax instead of psyllium, they are incredible.

Camilla

Friday 18th of September 2020

Great idea for making bars, Laura (also, cleaning out the individual muffin cups can be a pain, right?) So happy they worked out, your substitutions sound great.

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