Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is a simple & delicious gluten free and dairy free Fall breakfast! Full of healthy ingredients and yummy flavors, this easy meal prep recipe is the perfect seasonal dish.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 272kcal

Author Mary Smith

Ingredients

2 cups gluten free oats
2 eggs
1.5 cups pumpkin puree
¼ cup coconut sugar
¼ cup maple syrup
½ cup dairy free milk of choice
½ tsp baking powder
1 tsp vanilla extract
¼ tsp sea salt
1.5 tsp pumpkin pie spice
½ 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!

Notes

How to Serve: I serve 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.

Storage: Let your pumpkin baked oatmeal cool completely before placing it in an airtight container in the refrigerator. Eat within 4-5 days for optimal freshness.

Sweet Potato Swap: If you prefer, swap out the pumpkin puree for canned sweet potato!

Toppings: Feel free to add chopped nuts like walnuts or pecans, chocolate chips, raisins, and/or dried cranberries to make this pumpkin baked oatmeal even yummier!

Nutrition