Pumpkin baked oats | vegan & gluten free

Super easy to make and it’s gluten, oil and sugar free. Dive in your spoon and let the creamy filling warm your day!

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Servings: 2 or 4 smaller portions
Time: 5 minutes + 15 minutes baking
Level: easy


  • 110g oat flakes or oat flour
  • 2 tsp peanut butter
  • 80g pumpkin, mashed or puree
  • 200g plant milk
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp tumeric (optional)
  • a pinch of nutmeg
  • a pinch of salt
  • a few drops of vanilla or hazelnut flavor

  • 2 tbsp plant yogurt
  • 2 tbsp sugar free berry jam


Mix the ingredients for the filling.

Preheat the oven to 356°F (180°C)

If using oat flakes, blend all the remaining ingredients. If using oat flour you can either blend or mix with a fork.

Fill your mold up to half with the mixture, then add a tablespoon of the filling in the middle and cover it with a little more oat-pumpkin mixture.

Sprinkle with nuts, extra oats or chocolate chips and bake for 15 to 20 minutes.

Serve immediately. Enjoy!

Let me know if you try it and tag me on social media so I can share your pictures: you can find me on instagram and facebook as @veganaesthete.


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