Vegan Baked Pumpkin Oatmeal
When you say pumpkin, I think: let's get cozy and festive; Fall is here! While I'm typically not fasting for extended periods during the holidays, pumpkin can be yummy all year round (and is so nutritious), so I like to keep this baked oatmeal in my Daniel Fast recipe rotation.
I also try to balance eating excess with days when I cut back and focus on good nutrition during the holidays. So whether you're currently doing a Daniel Fast or want a nutritious vegan option for holiday breakfasts, this healthy Pumpkin Baked Baked Oatmeal recipe is sure to hit the mark.
Can You Eat Baked Oatmeal on the Daniel Fast?
Whether you eat baked oatmeal on the Daniel Fast depends on what specific foods and ingredients you have decided to abstain from and include. Our modern diet is drastically different than what Daniel would have eaten in biblical times. This can leave some gray areas for "what to eat" on the Daniel Fast.
The Daniel Fast is a form of fasting in which you eat only whole, plant-based foods. In the Bible, Daniel and his friends ask to be given only vegetables to eat and water to drink so they would not defile themselves (see Daniel 1:12).
Two ingredients in the recipe may cause issues if you follow a strict interpretation of the Daniel Fast.
Baking powder: this is a leavening agent commonly used in baking to allow recipes to rise. On the Daniel Fast, many people avoid all leavening agents, including yeast and baking powder.
Milk substitutes (almond milk, oat milk, etc.): Because these milks are processed and contain other additives, many will choose to abstain from these during a fast.
So why is this recipe still included in the book blog if some of these ingredients are questionable?
We believe everyone has to start somewhere when it comes to fasting. Some people are not ready to dive into the deep end of the pool but choose to abstain from select ingredients when they start fasting. (We cover this in more detail in the Daniel Fast Journey book.)
For some, a Daniel Fast means abstaining from:
Meat
Alcohol
Eggs and Dairy
Desserts
Packaged Foods
Before starting a Daniel Fast, you should determine what foods you will include and abstain from, especially grey areas. Depending on your definition and ingredient lists, you may still choose to eat baked oatmeal on the Daniel Fast.
And you can always enjoy this recipe other times when you're not fasting!
Ingredients for Baked Pumpkin Oatmeal
Here are a few of the main ingredients to gather for this recipe.
Steel-cut oats: using rolled or instant oats will not yield the same results. Steel-cut oatmeal is less processed and holds up better in this type of baked oatmeal recipe.
Flax or Chia egg: eggs (as an animal product) are off-limits on the Daniel Fast, but you can make a vegan egg substitute by combining one tablespoon of chia seeds or flax seeds with three tablespoons of water then allowing the mixture to sit for 10-15 minutes.
Oat milk or milk substitute: oat milk works well in oatmeal recipes, but you can also use unsweetened almond or coconut milk.
Pumpin puree: look for a can of 100% pure pumpkin. Although there may be a slice of pie on the container, it should have just one ingredient listed: pumpkin.
How to Make Baked Pumpkin Oatmeal
For this recipe, start by making your flax or chia egg. Once you combine one tablespoon of seeds and three tablespoons of water, the mixture must sit for 10-15 minutes to gain the proper consistency, so it will bind the other ingredients the way an egg would.
Combine the wet ingredients: chia/flax egg, milk substitute, pumpkin puree, coconut oil, and vanilla.
Combine all the dry ingredients in a separate bowl and add them to the wet mixture, mixing thoroughly.
After blending the mixture well, bake in the oven for 45-60 minutes. Be sure to test for doneness. I like to bake for the entire hour and let the dish set for at least 15-30 minutes. Allowing time to cool will give the ingredients to absorb and have a firmer texture.
You could experiment with making the oatmeal in single servings by placing the mixture in a muffin tin lined with papers or sprayed with oil.
Baked oatmeal can also be made at night and served in the morning.
However you serve it, be sure to stir the pumpkin baked oatmeal well to combine the oats and pumpkin.
How Should I Serve Baked Pumpkin Oatmeal?
If you allow the oatmeal to cool down or make it the night before, you can reheat individual portions before serving. You can add more pecans or walnuts, berries, and some more oat milk. Depending on what you like, you can also eat the oatmeal as-is.
FAQs About Making Baked Oatmeal
Can I use Pumpkin Spice instead of the other spices?
Pumpkin spice typically includes allspice, cinnamon, ginger, and nutmeg. You can sub 1 tsp of pumpkin spice for the cinnamon+ginger+nutmeg.
What type of coconut oil should I use?
Solid coconut oil will be more challenging to blend smoothly. Look for liquid coconut oil in your grocery store or online. Then, you'll mix the liquid coconut oil with the wet ingredients.
How do I make a flax or chia egg?
To make a chia egg or flax egg:
Take 1 tablespoon of chia seeds or ground flax seeds
Add 3 tablespoons of water
Stir and allow the mixture to sit 10-15 minutes
Stir again; the mixture should have a glue-like consistency
How long can I store baked oatmeal?
After the oatmeal cools, you can cover and store it in the refrigerator for three to four days.
How do I make this baked oatmeal recipe in a muffin tin?
Preheat the oven to 350 degrees. Spray a 12-cup muffin tin with coconut oil or use paper muffin liners. Add oatmeal mixture to muffin cups and bake for 25-30 minutes, then allow the muffin cups to cool slightly before transferring to a wire rack.
Baked Pumpkin Oatmeal Recipe (Vegan)
Serves 4-6
•1 cup steel-cut oats
•1 flax or chia egg (1 tbs. flax seed or chia seed + 3 tbs. water)
•2 cups oat milk or another milk substitute like coconut or almond
•3⁄4 cup pumpkin purée
•2 tbs. coconut oil
•1 tsp vanilla extract
•1⁄2 tsp ground cinnamon
•1⁄4 tsp ground ginger
•1⁄4 tsp ground nutmeg
•1 tsp baking powder
•1⁄4 tsp salt
•1⁄2 cup pecans, chopped
1. Preheat oven to 350 degrees.
2. Coat 8x8 baking dish with coconut oil.
3. Combine flax seeds and water, and let stand for 10–15 minutes. 4. Mix flax egg, oat milk, and pumpkin purée, then add coconut oil and vanilla extract.
5. In a separate bowl, stir together dry ingredients, then add to pumpkin mixture.
6. Stir until combined, then pour into the baking dish.
7. Bake 45–50 minutes.
8. Cool and cut into squares; serve with desired toppings.
Interested in more recipes like this, and a 21 day Daniel Fast meal plan? Check out the Daniel Fast Journey book, available on Amazon.
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