Is This Baked Pumpkin Oatmeal Gluten-Free?

It can be if you use a certified gluten-free Oatmeal (oats are naturally gluten-free but can be processed in a way that they could be contaminated with gluten.) You will want to also make sure your baking powder and spices are not processed with a non-gluten anti-caking agent.

Can This Recipe Be Made Vegan?

Yes, just use a nut or other alternative milk in place of the milk and substitute the eggs with a \" flax egg \". Make sure your brown sugar is vegan or replace it altogether with maple syrup.

Can Pumpkin Oatmeal Be Made Ahead Of Time?

Yes, you can mix all the ingredients together, transfer to the baking dish, wrap the baking dish in plastic wrap, and store it in the fridge for up to 2 days prior to baking.

Can I Replace The Brown Sugar With Maple Syrup?

Yes, you can . You will not get that classic brown sugar flavor, but unprocessed, pure maple syrup is an excellent substitute for processed sugar. To replace the brown sugar, use 3/4 cup of maple syrup and reduce the milk by 3 tablespoons.

How Long Will The Baked Pumpkin Oatmeal Last In The Fridge?

Sealed in an airtight container, this oatmeal will last up to 5 days in the fridge.

Deliciously Easy Baked Pumpkin Oatmeal

Description

This amazingly delicious Baked Pumpkin Oatmeal Recipe tastes like a cross between pumpkin bread and pumpkin pie, but in an oatmeal version!

Ingredients

Units Scale

6 cups quick cook oats (the kind that cooks in one minute)
3/4 cup butter – melted
1 cup brown sugar
15 oz can pure pumpkin (not pumpkin pie filling)
3/4 tsp salt
3 eggs
2 cups milk
3 tsp baking powder
3 tsp vanilla
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
Whipping cream (optional)
extra white sugar (optional)

Instructions

Oatmeal:

Combine all ingredients together in a large bowl, stir until completely mixed.
Pour oatmeal into a well greased 9×13 baking dish. Cover and refrigerate for one hour or overnight.
Bake at 350° for 30 to 45 minutes, until the center reaches 160.

Thickened cream:

Pour whipping cream into a bowl and beat with hand mixer on low until the cream starts to barely thicken, add a dash of extra sugar if you want the cream to be slightly sweetened.
Pour over oatmeal.

Nutrition

Serving Size: 1/12 recipe
Calories: 375