Gluten Free Baked Maple Pumpkin Oatmeal

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Gluten Free Baked Maple Pumpkin Oatmeal is a flavorful, moist, baked maple and pumpkin oatmeal that makes a healthy and complete breakfast. It’s also dairy free! I love that a batch of this feeds three for a almost a week.

When it first got cold during the fall, I decided the kids would like a nice, hot from the oven baked oatmeal. I had thought about making baked berry quinoa and oatmeal or brown sugar and apple oatmeal but I didn’t have berries, quinoa, or apples.  I did have a can of pumpkin so I experimented with changing some things around and came up with this recipe for Gluten Free Baked Maple Pumpkin Oatmeal.

Gluten Free Baked Maple Pumpkin Oatmeal

Ingredients:

• 3 cup gluten free rolled oats
• 1 teaspoon baking powder
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 15 oz can pumpkin puree
• 2 cups almond milk
• 4 tablespoons coconut oil
• 1 tablespoon maple extract
• 3 eggs
• 1/2 cup pure maple syrup

Directions:

1. Preheat oven to 375 degrees.
2. Lightly grease a 9 x 13 baking dish with butter or line with parchment paper.
3. In a bowl, mix together all dry ingredients.
4. Beat coconut oil, maple extract, eggs, pumpkin puree, maple syrup, and almond milk.
5. Combine liquid ingredients with dry ingredients, stirring to just moistened.
6. Pour pumpkin mixture into baking dish.
7. Bake for 40 minutes.
8. Allow to cool some before serving.

Cut into 12 equal pieces.

I like to bake this on Sunday afternoon before the school week starts and store it in the fridge. Then first thing in the morning I pop a piece it in the microwave to warm up for the kids. This breakfast casserole will keep in the fridge for a up to a week.

How do you like your oatmeal?

Have a great day!

Brandi

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Looking for more breakfast ideas? Then you need to check out my Recipes: Breakfast board on Pinterest!