Baked Pumpkin Pie Oatmeal
Assembled the night before, our baked pumpkin pie oatmeal is perfect for your lazy, Saturday morning brunch. Serve with whipped cream, yogurt and fresh fruit for a satisfying and hearty meal.
Ingredients
- 6 cup gluten-free quick oats
- 3/4 cup melted butter
- 1 cup brown sugar
- 15 oz canned pumpkin puree
- 3/4 tsp salt
- 3 Nature's Yoke eggs
- 2 cup milk
- 1 tbsp baking powder
- 1 tbsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
Instructions
- Combine all ingredients in a large bowl and mix well. Spread into a 9x13 baking dish. Cover and refrigerate overnight.
- In the morning, remove cover and bake at 350 F. for 45 minutes. Serve with whipped cream, yogurt, berries and milk.
