Name: Pumpkin Baked Weetabix (Vegan High-Protein)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 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

desserts

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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.

Pumpkin Baked Weetabix in a dish with two spoons — Pumpkin Baked Weetabix

Close up of a dish of Pumpkin Baked Weetabix — Pumpkin Baked Weetabix

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.

A spoon and a dish half filled with Pumpkin Baked Weetabix — Pumpkin Baked Weetabix

A piece of Pumpkin Baked Weetabix on a small plate — Pumpkin Baked Weetabix

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.

A dish of Pumpkin Baked Weetabix with a spoon — Pumpkin Spice Weetabix

Close up of a piece of Pumpkin Baked Weetabix — Pumpkin Spice Weetabix

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: