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