Sourdough Pumpkin Spice Baked Oats (Vegan, Gluten-free, Refined Sugar-free, Oil-free)

As the weather is getting cooler, I find a stronger craving for a warm breakfast. I have always wanted to make something with oats and my sourdough starter, but I don’t know what to do with them. Luckily, I’ve got an idea springing to my mind yesterday. I decided to experiment with it and see how it goes. It turns out to be a huge success! This recipe is a tad more time-consuming than my other ones, but it is so worth it as it literally tastes like a cake!


Overnight sponge:

1/2 cup gluten-free oats
1/2 cup gluten-free sourdough starter
1/3 cup water

In the morning:

1 tsp coconut sugar
1 ripe persimmon (or sub 1 mashed banana)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp turmeric


  1. The night before you want to have your oats, add the overnight sponge ingredients into a medium bowl and let it sit overnight.
  2. In the morning, preheat the oven to 180 degrees Celsius.
  3. In an oven safe bowl or ramekin, mix together all the ingredients. Cover it with an aluminium foil and place it into the oven.
  4. Bake it for 30 minutes with the foil on and another 30 mins without the foil (total 1 hour).
  5. When the surface is dried out and golden brown, your oats is ready! Serve it with some fresh fruits and you are ready to go 😚


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