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.

6 cups gluten-free quick oats
¾ cup melted butter
1 cup brown sugar
15 oz canned pumpkin puree
¾ tsp salt
3 Nature's Yoke eggs
2 cups milk
1 tbsp baking powder
1 tbsp vanilla extract
1 ½ tsp cinnamon
1 ½ tsp pumpkin pie spice
1
Combine all ingredients in a large bowl and mix well. Spread into a 9x13 baking dish. Cover and refrigerate overnight.
2
In the morning, remove cover and bake at 350 F. for 45 minutes. Serve with whipped cream, yogurt, berries and milk.
Ingredients
6 cups gluten-free quick oats
¾ cup melted butter
1 cup brown sugar
15 oz canned pumpkin puree
¾ tsp salt
3 Nature's Yoke eggs
2 cups milk
1 tbsp baking powder
1 tbsp vanilla extract
1 ½ tsp cinnamon
1 ½ tsp pumpkin pie spice
Directions
1
Combine all ingredients in a large bowl and mix well. Spread into a 9x13 baking dish. Cover and refrigerate overnight.
2
In the morning, remove cover and bake at 350 F. for 45 minutes. Serve with whipped cream, yogurt, berries and milk.
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