Pumpkin French Toast Sticks (Vegan & High-Fiber & GF)
Pumpkin isn’t just for autumn. These Pumpkin French Toast Sticks are a cozy, feel-good breakfast that works just as well in spring and early summer, especially if you’re in the mood for something comforting but still on the lighter side.
They’re made with pumpkin purée, oat bran, and a flax "egg," so they’re naturally vegan, high in fiber, and gently sweet. The texture is soft on the inside and slightly firm on the outside, and the mix of pumpkin, cinnamon, and vanilla makes your kitchen smell like a weekend morning, even on a busy weekday.
Everything bakes on one tray and then cools and gets sliced into easy-to-grab sticks. I like them with a little extra cinnamon on top, some plant-based yogurt, or a drizzle of maple syrup. They’re also great as a quick snack straight from the fridge or warmed up in the toaster when you want something simple but satisfying.
If you’ve got a can of pumpkin hiding in the cupboard from last year, this is a great way to use it — no need to wait for autumn to enjoy it.
Pumpkin French Toast Sticks
⏱️ Time & Prep
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: ~40 minutes
Yield: 10–12 sticks
Ingredients
- 1 cup pumpkin purée
- 1 ½ cups oat bran
- 1/2 cup erythritol
- 1 cup plant-based milk (unsweetened)
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp vanilla extract
- pinch of salt
- optional: extra cinnamon for dusting
Instructions
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Mix ground flaxseed with water and let it thicken for about 5 minutes.
- In a large bowl, combine pumpkin purée, plant-based milk, vanilla extract, and the flax mixture.
- Add oat bran, erythritol, baking powder, cinnamon, turmeric, and salt. Mix until a thick, sticky batter forms.
- Spread the mixture evenly onto the baking tray, about 1.5–2 cm thick.
- Bake for 25–30 minutes, until set and slightly firm on top.
- Let it cool completely, then slice into long stick shapes.
- Optional: lightly dust with cinnamon before serving.
Notes / Variations
- For softer sticks, slightly increase plant-based milk.
- For firmer, more "toast-like" texture, bake 5 minutes longer.
- Cinnamon can be swapped with cardamom for a more floral version.
- These are best after cooling fully, when they hold shape cleanly.
Nutrition (per 1 stick, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 75 kcal |
| Protein | 2.5 g |
| Fat | 1.5 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
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