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Pumpkin Baked Oatmeal (gluten-free, dairy-free) - a fall-infused healthy breakfast full of complex carbs and all the flavor!
Servings: 9 Servings

Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free)

4.89 from 9 votes
A fall infusion in your breakfast oatmeal! This nourishing breakfast will keep you satiated for hours!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish.
  • Add the oats, baking powder, cinnamon and sea salt to a mixing bowl.
  • In a separate mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, and pure maple syrup until well combined.
  • Pour the wet mixture into the bowl with the dry mixture and stir well.
  • Transfer the pumpkin oatmeal mixture to the prepared baking pan. Top with any desired ingredients (I do about ¼ cup unsweetened shredded coconut) and bake for 35 to 45 minutes, or until the baked oatmeal is golden-brown around the edges and set up in the center.
  • Allow the pumpkin baked oatmeal to cool for at least 10 minutes.
  • Slice into squares and serve. Top with any of your favorite toppings - fresh fruit, yogurt, butter, honey, nut butter, etc are all great choices.

Nutrition

Serving: 1of 9, Calories: 217kcal, Carbohydrates: 29g, Protein: 7g, Fat: 9g, Fiber: 3g, Sugar: 11g
Course: Breakfast
Cuisine: American
Keyword: breakfast, dairy free, gluten free, protein breakfast, pumpkin baked oatmeal, pumpkin spice
Author: Julia