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Healthy Baked Pumpkin Oatmeal - TastyPlanner.com
This was a combo of two different recipes I have and it turned out terrific! Its like having pumpkin pie for breakfast, only much heartier, tastier and healthy. I double this and make it in a cake 9×13×3 cake pan. It makes enough to feed 3 kids and 1 adult for 3 mornings(If doubled). I didnt make it with the cranberries, but they would probably make this a great Thanksgiving breakfast.
oats do not have gluten in them naturally but some oats get cross contaminated with gluten from processing wheat in the same factory. for 100% gluten free oats go here…
1 can pumpkin (Libby's)(not pumpkin pie filling) or equal amount of fresh pumpkin
1/4 cup agave nectar(depending on taste)
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp pure vanilla
1/4 cup grapeseed oil
1/2 cup natural sweetener(i.e. agave nectar, turbinado(raw)sugar etc.)
1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup soy milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup fresh frozen premium cranberries(optional)
Preheat oven to 350. Mix first 6 ingredients well, spread in bottom of a 8×8 glass baking pan. Mix remaining ingredients well and spread on top of pumpkin mixture. Bake at 350 for 25-35 minutes. Cut into 6 equal portions, serve.