breakfast · cooking · Gluten-Free

Harvest Pumpkin Baked Oatmeal

Kirk loves baked oatmeal, and I don’t make it often enough. But come Fall, and it’s a great easy weekend baking item, and I get out of making breakfast for a couple of mornings!

For years I made our baked oatmeal vegan, using ground flax seed & water, but with Alistaire able to eat eggs now, we don’t miss many chances to add them into meals, to ensure his allergy to them stays away.

Harvest Pumpkin Baked Oatmeal

Ingredients:

  • 3 cups rolled oats, gluten free if needed
  • ½ cup coconut sugar
  • ¾ cup dried cranberries
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup unsweetened coconut milk beverage
  • 3 large eggs
  • ½ cup pumpkin puree
  • 2 tsp pure vanilla extract

Directions:

Preheat oven to 350°, lightly spray a 9×13″ baking dish.

In a large mixing bowl combine the oats through baking powder.

Add the milk, eggs, pumpkin, and vanilla in a small bowl.

Pour over the dry, and mix well.

Spread mixture into prepared baking dish.

Bake for 40 minutes.

Serve warm, or cool and refrigerate. To reheat, microwave for 45 seconds to a minute.

Note:

To make vegan, leave out the eggs and use 3 tablespoons ground flax seed and 9 tablespoons water, beaten together to make flax “egg”.

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