Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free)

Ingredients

• 2 1/2 cups gluten-free rolled oats (NOT quick-cooking oats)
• 2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 3/4 cup unsweetened almond milk
• 2 tablespoons dairy-free Greek-style yogurt
• 2 large eggs
• 1 teaspoon orange zest
• 1/3 cup maple syrup
• 1/4 cup dairy-free butter, melted
• 2 teaspoon vanilla extract
• 2/3 cup unsalted pecans plus extra for topping

Instructions

1. 1

   Preheat & Grease: Preheat the oven to 375F (190C). Grease a 9 x 6-inch baking dish.

2. 2

   Mix Dry Ingredients: In a large bowl, whisk together the oats, pumpkin pie spice, cloves, baking powder, and salt.

3. 3

   Whisk Wet Ingredients: In a separate bowl, combine the pumpkin puree, unsweetened almond milk, dairy-free Greek-style yogurt, eggs, orange zest, maple syrup, melted dairy-free butter, and vanilla extract. Whisk until smooth and well combined.

4. 4

   Combine Wet Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined.

5. 5

   Fold in Pecans: Fold in half of the pecans until they are evenly distributed throughout the mixture.

6. 6

   Transfer Mixture to Baking Dish: Transfer the pumpkin oatmeal mixture into the prepared baking dish, smooth the top, and scatter the remaining pecans over the surface.

7. 7

   Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

8. 8

   Let Cool Before Slicing: Let the baked pumpkin oatmeal rest for 5 minutes before slicing. Serve with yogurt, a drizzle of maple syrup, or a sprinkle of pumpkin pie spice.