This Pumpkin Pecan Baked Oatmeal is a delicious gluten free and dairy free fall breakfast! Made with gluten free oats, real pumpkin, spices, eggs, and dairy free milk of choice. It is simple to throw together and lasts for days in the fridge!
Usually I am a savory breakfast kind of girl, but every now and then I love a delicious, warm bowl of oatmeal or some pancakes! This Pumpkin Pecan Baked Oatmeal is so simple to throw together, and it almost tastes like a dessert. Oatmeal isn’t paleo, but this recipe is dairy free and gluten free. I do okay with eating gluten free oats and rice products in moderation. This is a perfect breakfast for the first week of fall!
What You Need To Make This Pumpkin Pecan Baked Oatmeal
You only need a few simple ingredients to make this delicious breakfast.
- Gluten free oats – Since I have Celiac, this is really important. Not all oats are safe for me to eat. I like to get these gluten free oats from Bob’s Red Mill (I found them at Wegmans) since they batch test them for gluten. Trader Joe’s also has gluten free oats which passed my Nima Sensor gluten tester. If you don’t need to worry about gluten, then any brand of oats is fine!
- Pumpkin puree – look for a can that only contains pumpkin.
- Eggs
- Coconut sugar
- Maple syrup
- Dairy free milk of choice – I used Califia Farms Unsweetened Almond milk
- Vanilla Extract
- Pumpkin Pie Spice
- Baking Powder
- Chopped Pecans – I like to get these from Thrive Market or Trader Joe’s.
I served my baked oatmeal topped with more almond milk, a scoop of full fat coconut cream (the thick part from a can of coconut milk), and maple syrup.
You can click HERE to shop all of these items on Thrive Market!
How To Make This Pumpkin Pecan Baked Oatmeal
This really couldn’t be easier to make!
Preheat your oven to 375. Spray a 2 qt casserole dish with cooking oil. (I love this 7.5 in x 10.5 x Staub casserole dish). Combine all of the ingredients except for the pecans in a large bowl and mix well. Pour the mixture into the casserole dish and use a spatula to spread it out evenly. Top with the pecan halves. Bake for 30 minutes until it is set. Serve with desired toppings!
You can also use canned sweet potato if you prefer!
Some Other Easy Breakfast Recipes:
Roasted Veggie Breakfast Casserole
Orange Cranberry Overnight French Toast Casserole
Spinach Bacon Mushroom Crustless Quiche
If you make this Baked Oatmeal, make sure to tag me on Instagram @maryswholelife so I can see! And if you try it and love it, a rating and review would mean the world.
Enjoy!
xo,
Mary
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Pumpkin Pecan Baked Oatmeal
Ingredients
- 2 cups gluten free oats
- 2 eggs
- 1.5 cups pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 cup dairy free milk of choice
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1.5 tsp pumpkin pie spice
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375. Spray a 2 qt (mine was 7.5 in x 10.5 in) casserole dish with cooking oil.
- Combine all of the ingredients (except for pecans) in a large bowl and mix well. Pour the mixture into the casserole dish and use a spatula to spread it out evenly.
- Top with pecans, then bake for 30 minutes.
- Serve topped with more dairy free milk, a dollop of coconut cream, and more maple syrup. Enjoy!
My son has an egg allergy, but these look delicious! Could you substitute eggs for flax eggs?
Yes, definitely!
Can this recipe be made the night before and baked in the am?
Can regular sugar be substituted? Would I have to change the amount?
Used regular sugar and out in about 1/8 cup and seemed to be plenty!
Hi Mary, I made your Pumpkin Pecan Baked Oatmeal, it’s divine! My house smells amazing as well! Thank you!