Dawn NoltAuthorDawn NoltCategory, Tags, , DifficultyBeginnerRating

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.

Yields15 Servings
Cook Time45 mins

 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.

Baked Pumpkin Pie Oatmeal