Baked Pumpkin Steel Cut Oats {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 oat "muffins" 1x


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!



  • 1 cup steel cut oats
  • water for soaking
  • 1 cup unsweetened pumpkin puree
  • 1 cup nondairy milk (or dairy, if not vegan)
  • 1/4 cup coconut sugar (or sweetener of choice)
  • 1 tablespoon whole psyllium husk
  • 11/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1/2 teaspoon fine sea salt
  • Optional: 1/4 cup pepitas


  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. 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).


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

  • Category: Breakfast, Snack


  • Serving Size: 1 oatmeal "muffin"
  • Calories: 87
  • Sugar: 5.5 g
  • Sodium: 110 mg
  • Fat: 1.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 16.7 g
  • Fiber: 2.2 g
  • Protein: 3.0 g
  • Cholesterol: 0 mg
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