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!

Pumpkin Pecan Baked Oatmeal

What You Need To Make This Pumpkin Pecan Baked Oatmeal

You only need a few simple ingredients to make this delicious breakfast.

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.

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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

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!
5 from 9 votes
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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!

Nutrition

Calories: 407kcal, Carbohydrates: 60g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 299mg, Potassium: 474mg, Fiber: 8g, Sugar: 23g, Vitamin A: 14427IU, Vitamin C: 4mg, Calcium: 161mg, Iron: 4mg