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.
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!