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Baked Pumpkin Oatmeal

bakingglutenfreememories
This baked pumpkin oatmeal is naturally sweetened and a perfect warm and cozy dish for breakfast! It is soft, moist, chewy, and hearty.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 1½ cups gluten-free rolled oats (certified gluten free) (159g)
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons pumpkin pie seasoning
  • 1½ teaspoons vanilla extract
  • 2 eggs
  • 1 cup canned pumpkin (240g)
  • ½ cup maple syrup (157ml)
  • ½ cup dairy-free milk (120ml)

Instructions
 

  • First, preheat the oven to 350°F. Lightly oil a 9'' x 9'' or 8'' x 10'' baking dish and set it aside.
  • In a medium sized bowl, add in the eggs, pumpkin, maple syrup, and vanilla extract. Stir until it is thick and creamy in texture. Next, add in the milk, rolled oats, salt, baking soda, and pumpkin pie seasoning. Stir well until it is smooth.
  • Then pour it into the prepared baking dish. Bake for 40 minutes until it is nicely browned and an inserted toothpick comes out clean. Allow it to cool before serving it while still warm.