Pumpkin Pie Baked Oatmeal
This recipe makes the best breakfast! Absolutely delicious and not too sweet. Easy to make gluten and dairy free, and you can swap out the added nuts and chocolate chips for your own favorite add ins. Bonus – the house smells amazing when you bake this! Great for Thanksgiving or Christmas mornings.
1 1/2 cup old fashioned oats
1/3 cup dark brown sugar, 1/2 cup if you like your oatmeal sweeter
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 large eggs or 3 pullet eggs
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup half and half or dairy free creamer – we used “thick and creamy” oat milk
1 teaspoon vanilla
5 tablespoons melted butter or non dairy butter – we used Country Crock dairy free butter
1/2 cup chopped walnuts
1 cup mini chocolate chips – we used gluten and dairy free Enjoy Life mini chocolate chips
Preheat oven to 375 degrees Fahrenheit. Grease a standard-size pie dish or 8×8 inch baking dish.
In a medium bowl, whisk together the first 7 ingredients. Oats, sugar, baking powder, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, add the eggs, pumpkin puree, creamer, vanilla, and melted butter. Whisk together until well combined.
Pour the dry ingredients into the wet ingredients and stir until completely incorporated. Stir in walnuts and mini chocolate chips.
Pour into the pie plate. Bake for about 30-35 minutes or until the center is set.
Pour a cup of coffee and enjoy!