If you’re a pumpkin fanatic, then you love October for this very reason! It’s pumpkin season and there is no shortage of pumpkin spice lattes, scones, and cookies at just about every coffee shop. But have you ever tried baking your own pumpkin treat?
Last year I shared a pumpkin-twist on Chocolate Cake In A Mug and this year I’ve got something else for you! I’ve always been a fan of baked oatmeal. It’s an easy recipe to make ahead of time for breakfast, lunch, or dinner and you can customize it in so many different ways! Of course this time I’m adding some pumpkin-flare! It’s also gluten and diary free!
This recipe was adapted from Budget Bytes. Thanks for creating this yummy recipe, Beth!
Pumpkin Baked Oatmeal
A pumpkin twist to a favourite dish! This pumpkin baked oatmeal is also gluten and dairy free!
- 2 cups pumpkin purée
- 1/2 cup brown sugar
- 2 eggs
- 1/2 tbsp pumpkin spice
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1 1/2 cups almond milk
- 2 1/2 cups gluten-free oats
Preheat the oven to 375 degrees F
In a large bowl, mix together all of your ingredients
Apply a thin coat of coconut oil to a baking dish and pour in the mixture
Bake in the oven for 45 minutes
Let it cool then enjoy!
You can add some milk or top with whipped cream! For added sweetness, drizzle over some maple syrup!
Do you like pumpkin treats? If so, how are you going to incorporate pumpkin into your baking this season? Share in the comments below!