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Baked Pumpkin Crunch Oatmeal *Book Review The Baking Beauties*

March 8, 2013 by lauren.kelly 3 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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I was so thrilled to get my hands on the new book, The Everything Guide to Living Gluten-Free and read all of the wonderful content.  The author, Jeanine Friesen from The Baking Beauties did such an amazing job of explaining all the important aspects of living gluten-free.  This book is so well written and informative and it’s a great resource for anyone who is thinking about going gluten-free or someone who has been gluten-free for years.

Jeanine also provides 100 recipes as well, and when I saw the Baked Pumpkin Crunch Oatmeal, I knew I’d have to make this for my family.  And boy was I right, it was delicious.  I had to make a second batch right away.  The only thing I added was a little ground flax seed.  You know I looooooooove my flax!  Oh and I made this the night before so all I had to do was pop in in the oven in the morning.  Perfect.

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Baked Pumpkin Crunch Oatmeal

Breakfast, Gluten-free, Oatmeal, Wheat-free

Ingredients

  • 1 ⁄2 cup pumpkin purée not pie filling
  • 1 large egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • 1 teaspoon ground cinnamon
  • 1 ⁄2 teaspoon ground ginger
  • 1 ⁄4 teaspoon fresh ground nutmeg
  • 1 ⁄2 teaspoon salt
  • 1/2 cup ground flax seed
  • 2 cups certified gluten-free oats
  • 11 ⁄2 teaspoons baking powder
  • 1 ⁄2 cup chopped pecans optional

Instructions

  1. Preheat oven to 350°F. Lightly grease an 8" × 8" square baking pan. Set aside.
  2. In a large bowl, combine all ingredients.
  3. Pour into lightly greased baking pan, and bake in preheated oven for 30–35 minutes. Let oatmeal sit for 5 minutes before serving.

What a perfect pair, The Everything Guide to Living Gluten-Free AND my book, The Everything Wheat-Free Diet Cookbook.  The two of them together would make a fantastic gift!

Please go visit Jeanine’s blog too, you will not be disappointed!

XOXO

Lauren

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Filed Under: Breakfast/Brunch, Gluten Free, Kids, Recipes, Vegetarian, Wheat Free

Comments

  1. Jeanine says

    March 8, 2013 at 1:16 pm

    Thank you so much for the kind words, Lauren! I’m so glad that you liked the book, and the baked oatmeal. 🙂

    Reply
  2. Christine says

    March 13, 2013 at 4:17 pm

    I made this last weekend and we really enjoyed it. I only had whole flax seeds but they worked fine (I tried to grind them in the food processor but they’re so tiny it didn’t really work). I will definitely make it again!

    Reply

Trackbacks

  1. *Gluten and Wheat-Free Giveaway* says:
    October 8, 2017 at 9:23 am

    […] by Jeanine Friesen of  The Baking Beauties.  You might remember my book review and the amazing Baked Pumpkin Crunch Oatmeal I made from the book?  This is so well written and informative and it’s a great resource for […]

    Reply

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