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Pumpkin Pecan Baked Oatmeal
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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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 407kcal
Author Mary Smith

Ingredients

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