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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.