Baked Maple Pumpkin Oatmeal | Gluten + Dairy Free

It was almost 8 months ago that I made this for the very first time, and now it’s something I make by the week. I absolutely love that I can make a whole pan ahead of time and have a week’s worth of breakfast ready in the fridge! I used to think being gluten and dairy free was really scary, until I came upon recipes similar to this and then tweaked this to fit dietary restrictions. This recipe has to be one of my favorites between the buttery pecans and creamy pumpkin!!! I love the crunch around the edges as it bakes and the soft, warm middle! Ahhh. Wishing I had some in front of me right now!!

This is one of the perfect recipes for if you’re having some girls over for breakfast and need something filling, yet appealing to girls! I love that oats can be so versatile, and that they really do fill you up! Just because this recipe has pumpkin in it does not make it strictly a dish to be made in the fall…because in my house, it’s made ALL four seasons!!

Enjoy!!! And share some with your friends while you cozy up with a big mug of coffee or tea and talk about life, or #saturdaystories! ;)

 

Xo,

Emily Moller (@emilymoller_)

Ingredients  //

• ½ cup pecans, chopped
• 1/2 cup dried cranberries
• 1 cup pumpkin puree (about half of a 15-ounce can…but NOT pumpkin pie filling)
• 1 – 1 1/4 cup almond milk (or coconut milk), at room temperature
• 3 eggs, at room temperature
• 1/4 cup coconut oil, melted and slightly cooled
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• OR if you don’t have nutmeg/ginger/allspice, you can substitute 2 tsp pumpkin pie spice
• 1/4 teaspoon salt

Directions //

1. Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
2. In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, cinnamon, nutmeg, ginger, allspice, and salt; stir until mixture is well-combined.
3. Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with milk or cream drizzled over the top, toasted pecans, maple syrup, or fresh fruit.