Pumpkin Baked Weetabix (Vegan High-Protein)

This Pumpkin Baked Weetabix is warmingly spiced, made with real pumpkin and takes less than 5 minutes to make. It is naturally vegan, high in fibre and protein and easily gluten-free and makes for a delicious breakfast.

I love baked oats for breakfast (or for an evening snack-y dessert) and I wanted to change it up slightly for this recipe. So, instead of using oats, we are using Weetabix, crushed up, into the mixture and it tastes amazing. I am using the original branded Weetabix, but you can use gluten-free alternatives to these breakfast biscuits or use other ones, too. They are delicious in this bake which tastes like a dessert in itself. I love to serve this with extra thick coconut yoghurt, maple syrup or almond butter and pecans.

A spoon and a piece of Pumpkin Baked Weetabix
Pumpkin Weetabix Bake with a Spoon

Why will I love this?

This recipe is amazing:

  • Warming, cosy and packed with pumpkin spiced
  • Made with natural, wholefood ingredients
  • Tastes like cake for breakfast
  • Thick, chewy and soft
  • Great warm or cold
  • Made and baked in the same dish (minimal washing up!)
  • One bowl recipe
  • Naturally vegan, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Great to make ahead of time (ideal for meal prep)
  • Freezes well
  • Delicious for all the family
  • Made with real pumpkin

If you already love the sound of this breakfast bake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is simple and you can see the weights etc in the recipe card and see my favourites in the “shop the recipe” section below.

  • Pumpkin puree: make sure this is 100% pumpkin and I use the tinned variety (linked below) or you can make your own by roasted and blending up whole pumpkin until soft.
  • Unsweetened applesauce: this adds sweetness to the mix as well as binding the cake-like breakfast mix. I used ready-made like this one. You can also use ½ large banana, mashed well.
  • Thick coconut yoghurt: I use the Cocos Organic natural or vanilla yoghurt here and it adds moisture, healthy fats, gut healthy ingredients and binds the mixture, too.
  • Plant-based milk: you can use any dairy-free milk here like organic soya, oat, almond or coconut (from the carton).
  • Almond butter: for nutty, delicious flavour and richness. Make sure it’s runny and smooth and only contains 100% almonds. To make this nut-free, use tahini or sunflower seed butter.
  • Chia seeds: replaces the need for egg in this breakfast dish. You can also use ground flaxseed.
  • Weetabix cereal: I use the protein Weetabix but the regular Weetabix cereal biscuits will also be great. Use the oat variety or another brand, where needed.
  • Vegan vanilla protein powder: to add more protein as well as natural sweetness and vanilla flavour. I use the FORM vanilla protein which is so delicious and completely natural.
  • Pumpkin pie spices: here is a link to my to-go blend but you can also use shop-bought (only 100% spices, no added sugar) or use cinnamon, some ginger and allspice).
  • Baking powder and salt: for the rise and flavour.
  • Pecans: these add a lovely nutty crunch on top and I love pecans with pumpkin spices. You could also try this with walnuts or swap for sunflower or pumpkin seeds to keep this nut-free.

Is this gluten-free and nut-free?

Make sure you use gluten-free Weetabix-style cereal and swap the almond butter and pecans for sunflower seed butter or tahini or sunflower or pumpkin seeds.

How do I make this?

This is easy to make in one dish:

  • Whisk together the wet ingredients in a dish: until combined.
  • Crush up the Weetabix: into the mix.
  • Add in the other dry ingredients: and mix well.
  • Add on some pecans: and bake for 25 minutes, or until golden, well-risen and firm to touch.
  • Allow to cool for 20 minutes: for the best scoops and enjoy.

How long will this last?

This will keep for 2-3 days in the fridge in a sealed container, once cool. You can also freeze this for 1 month, wrapped well, and defrost before enjoying cold or warming back up.

A few plates of Pumpkin Baked Weetabix with a dish
Pumpkin Spice Baked Weetabix

What else can I try?

If you are looking for other breakfast dishes:

A spoon and a piece of Pumpkin Baked Weetabix

Pumpkin Baked Weetabix (Vegan High-Protein)

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Pumpkin Baked Weetabix is warmingly spiced, made with real pumpkin and takes less than 5 minutes to make. It is naturally vegan, high in fibre and protein and easily gluten-free and makes for a delicious breakfast.


  • 60g pumpkin puree
  • 60g unsweetened applesauce
  • 100g thick coconut yoghurt, plus extra to serve
  • 120ml plant-based milk
  • 2 tbsp almond butter
  • 1 tbsp chia seeds
  • 1 tsp vanilla essence
  • 4 Weetabix Protein, crushed
  • 25g vegan vanilla protein powder
  • ½ tbsp pumpkin pie spices (or ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice)
  • 1 tsp baking powder
  • A pinch of salt
  • 40g pecans


  1. Preheat the oven to 160Fan/180ºC.
  2. For the bake: into an 8-inch round oven-proof dish stir together the pumpkin puree, applesauce, yoghurt, milk, almond butter, chia seeds and vanilla until smooth. Crush the Weetabix Protein and add to the dish with the protein powder, spices and baking powder. Stir to a thick mix. Fold in most of the pecans.
  3. To bake: smooth over the top and add on the remaining pecans and bake for 25 minutes, until golden, firm to touch and smelling amazing.
  4. Allow to cool for 20 minutes before scooping out the dish and serving with more yogurt, almond butter and pecans, if you like.
  5. To keep: allow to cool fully and then wrap tightly and keep in the fridge for 2-3 days or the freezer for 1 month. Allow to defrost and enjoy cold or warm back up.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Pumpkin Baked Weetabix so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pumpkin Weetabix love x

p.s. the recipe was first made with Weetabix although this blog post is not sponsored and all opinions are my own

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