It’s game-on for vegan pumpkin recipes! Celebrate with Pumpkin Oatmeal Breakfast Bites
By Sunwarrior | Last edited 8/18/2025
Packed with warm autumn flavors and nourishing oats, these Pumpkin Oatmeal Breakfast Bites make a satisfying start to any morning routine. They’re delicious with a cup of coffee or tea, and they give you all the festive fall feels with each bite you take.
Pumpkin is not just a trendy food for the season, but it’s also one of the healthiest. It’s loaded with potassium, fiber, and vitamin C and is said to be a ‘heart healthy’ food. What’s even better is it has tons of antioxidants and is one of the best things to consume for beta-carotene, which is said to help reduce the risk of developing certain types of cancer, delay the aging and body degeneration process, and protect against asthma and heart disease.
The bottom line? Incorporate lots of pumpkin, like these oatmeal bites, into your diet, throughout the fall and winter! This recipe is super easy to make and is a great swap for heavy breads and sugar-filled muffins during breakfasts.
Ingredients
- 1 1/2 cups gluten-free toasted rolled oats
- 1 tablespoon chia seeds
- 1/2 cup pumpkin puree
- 1/2 cup non-dairy milk
- 1/4 teaspoon baking powder
- 1/4 maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice flavor
- 1 teaspoon ground cinnamon
- 1 scoop Warrior Blend Pumpkin Spice Protein Powder (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) Line a mini muffin tin and grease each cup.
- Make a quick chia soak. In a medium bowl, whisk together non-dairy milk and chia seeds. Let it sit for 5 minutes to thicken slightly.
- Whisk and integrate into the chia and milk mixture other wet ingredients: pumpkin puree, maple syrup, vanilla extract.
- Mix the dry ingredients. In a large bowl, combine toasted rolled oats, baking powder, ground cinnamon, pumpkin spice flavor, and Warrior Blend Pumpkin Spice Protein Powder (if using).
- Pour the wet mixture into the dry. Stir until everything is evenly hydrated. Rest for 5-10 minutes so oats soften and chia seeds gel. This helps the bites hold their shape.
- Optionally, you can add mini chocolate chips by folding half of the measurement into the mixture and half as a sprinkle on top.
- Scoop the mixture into muffin cups. It’s okay to fill every cup nearly full as they won’t rise as much. Press down firmly with the back of the spoon so each cup is tightly packed.
- Sprinkle any reserved chocolate chips and rolled oats and gently press them in.
- Bake for 15 minutes until the tops look dry and edges feel set.
- Cool in the pan for 5-10 minutes then transfer to a rack to finish setting.
- Serve and enjoy!
