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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 11 votes
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  • 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


  • 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: 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