Gluten-Free Maple Pumpkin Baked Oatmeal (Vegan, Allergy-Free)
Bake up this quick & cozy Gluten-Free Maple Pumpkin Baked Oatmeal recipe for a delicious autumn breakfast! Vegan, top-8 allergy-free, & baked right in a cast iron skillet with a crisp maple sugar top!
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 2-3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ Cups Gluten-Free Quick Oats
- ½ Cup Pure Pumpkin Puree
- 2 TB Pumpkin Seed Butter
- 2 TB Pure Maple Syrup (plus more for topping, optional)
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- ½ Tsp Allspice
- ¼ Tsp Nutmeg
- ¼ Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 to 2 Tsp Pure Maple Sugar (for topping)
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl combine all ingredients, except the maple sugar, and mix together until you get a thick oatmeal batter.
- Spread the oatmeal mixture into a greased 6 inch cast iron skillet* and smooth out the top.
- Sprinkle the top with the maple sugar and place in the oven to bake for 15 minutes.
- Remove and eat from the skillet or cut and serve on plates with a drizzle of maple syrup if desired.
Notes
*This can also be baked in (about 3) small individual ramekins as well!
Nutrition
- Serving Size: 1