Pumpkin Oatmeal Bake {Gluten Free}

18 Oct Pumpkin Oatmeal Bake {Gluten Free}

With all these pumpkin recipes, I’ve been going through cans of it in my house! But I just can’t help myself! I haven’t made an oatmeal bake in about a month, so I felt that I was due for one, specifically a pumpkin oatmeal bake. ‘Tis the season, eh?

This delicious pumpkin oatmeal bake was totally picky-kid approved, which is huge in our house and I got the win of having them to get a vegetable without the fuss!

I do soak the oats overnight in purified water and a dash of raw apple cider vinegar. I do recommend doing that with most grains and legumes, it also makes cooking time a bit quicker. If you want to skip this whole process, buy sprouted oats by One Degree Organics. I absolutely LOVE THEM! They’ve done this process for you!

When you make this pumpkin oatmeal bake, tag us over on Instagram + Facebook so we can see it @nuvitruwellness 🙂

If you like this pumpkin recipe, try a “sweet recipe” – like our fluffy pumpkin cookies!

Ingredients

• 3 Cups Oats (Soaked)
• 2 Tsp Pumpkin Pie Spice
• 2 Pasture-Raised Eggs
• 1 Cup Organic Pumpkin
• 1 Cup Coconut Milk
• 1/2 Cup Coconut Sugar
• 2 Tsp Baking Powder
• 1 Tsp Vanilla Extract
• Blueberries & Pecan Toppings (Optional – I just like blueberries on everything!)

Directions

1. Soak the oats overnight in water and a dash of apple cider vinegar.
2. The next morning, drain the oats and rinse them. Heat oven to 375 degrees F.
3. In a bowl, mix all of the ingredients together.
4. Grease a 9×13 pan with coconut oil and put the oatmeal mix in the pan.
5. Bake for 35-40 minutes.
6. Towards the end, feel free to add toppings of your liking.
7. Enjoy!

View this other pumpkin pie based recipe!