This baked pumpkin oatmeal with pomegranate molasses is a cozy vegan breakfast option for the colder months. The oatmeal is flavored with pumpkin puree, cinnamon, and ginger and topped with an easy homemade pomegranate molasses once baked. This baked oatmeal is perfect for meal prep and makes 6 hearty portions.
Have you ever had baked oatmeal? It’s a great way to prep your breakfasts for the week so that you’re not cooking it from scratch every morning! This vegan baked oatmeal is sweetened with maple syrup and flavored with pumpkin, cinnamon, and ginger. It’s paired with a tart and tangy homemade pomegranate molasses that elevates each serving and pairs well with the spices and pumpkin. Before you knock it, I highly recommend trying it! If you don’t want to make the pomegranate molasses, you can always buy it and save some time.
Baked Pumpkin Oatmeal with Pomegranate Molasses (vegan)
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
This baked pumpkin oatmeal with pomegranate molasses is a cozy vegan breakfast option for the colder months. The oatmeal is flavored with pumpkin puree, cinnamon, and ginger and topped with an easy homemade pomegranate molasses once baked. This baked oatmeal is perfect for meal prep and makes 6 hearty portions.
Ingredients
- 2 cups (16 ounces) pomegranate juice
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 3 cups rolled oats
- 2 teaspoons ground cinnamon
- 1 heaping teaspoon freshly grated ginger
- 1/2 teaspoon fine sea salt
- 6–8 tablespoons maple syrup
- 1 1/2 cups pumpkin puree
- 1 1/2 cups non-dairy milk, such as oat or soy
- 1/2 cup toasted chopped pecans
- raw sugar, optional for sprinkling on top
- pomegranate arils, optional for serving
Instructions
Make the pomegranate molasses first. Combine all of the ingredients in a pot over medium heat. When the sugar dissolves, drop the heat to low and cook for 30-45 minutes, stirring every couple of minutes, until the mixture coats the back of a spoon and has reduced by about a third. Keep in mind it will thicken more as it cools! The molasses can be made ahead of time and kept in the fridge. Use it within 1-2 weeks.
While the pomegranate molasses cooks, preheat your oven to 350 degrees and lightly grease a 1.5 to 2 quart baking dish. Combine the spices, salt, maple syrup, pumpkin, and milk in a bowl. Whisk until the mixture is smooth and uniform. Add the pecans and oats and stir well until the oats are coated in the pumpkin mixture.
Spread the oatmeal into the baking dish. Sprinkle the top with a bit of raw sugar for a little crunch (optional). Bake the oatmeal for 30-35 minutes until firm.
Serve the baked pumpkin oatmeal warm with a drizzle of pomegranate molasses and a handful of pomegranate arils.
Notes
- If you want easy breakfasts for the week, make this oatmeal on the weekend, then reheat a portion with a bit of extra milk when you need it.
- If you don’t really like pumpkin, you can use an equal amount of mashed up bananas, applesauce, or other fruit puree in its place.
- If you don’t want to make the pomegranate molasses, it can typically be found on the international foods aisle of well-stocked grocery stores.
- Unsweetened soy milk is a great option for increasing the overall protein per serving!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
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