Baked Pumpkin Crunch Oatmeal
Breakfast, Gluten-free, Oatmeal, Wheat-free
- 1 ⁄2 cup pumpkin purée not pie filling
- 1 large egg
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 1 teaspoon ground cinnamon
- 1 ⁄2 teaspoon ground ginger
- 1 ⁄4 teaspoon fresh ground nutmeg
- 1 ⁄2 teaspoon salt
- ½ cup ground flax seed
- 2 cups certified gluten-free oats
- 11 ⁄2 teaspoons baking powder
- 1 ⁄2 cup chopped pecans optional
Preheat oven to 350°F. Lightly grease an 8" × 8" square baking pan. Set aside.
In a large bowl, combine all ingredients.
Pour into lightly greased baking pan, and bake in preheated oven for 30–35 minutes. Let oatmeal sit for 5 minutes before serving.