Baked Pumpkin Crunch Oatmeal
 
 
This Baked Pumpkin Crunch Oatmeal is perfect for breakfast or brunch. Make a pan on the weekend, and simply reheat in the microwave on busy weekday mornings.
Author:
Serves: 9
Ingredients
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 large egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2/3 cup milk of your choice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups gluten-free oats
  • 1 1/2 teaspoon baking powder
  • 1/2 cup chopped pecans (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8x8-inch square baking pan. Set aside.
  3. In a large bowl, combine all ingredients.
  4. Pour into lightly greased baking sheet, and bake in preheated oven for 30-35 minutes. Let sit for 5 minutes before serving. This would be great topped with some ice cream or whipped cream too.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/baked-pumpkin-crunch-oatmeal.html