Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

8 Comments

This probably isn’t what your doctors had in mind when they told you to start eating oatmeal every day to lower your cholesterol. Maybe you could save it for your special Sunday morning breakfast and add a couple slices of slow cooked bacon to make it your most perfect Sunday morning ever. Yes, it’s that good.

Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

•  For The Spiced Almond Milk:

1/4 Cup Almond Milk

1/2 teaspoon Pumpkin Pie Spice

Add the almond milk and spices to a small sauce pan and heat until hot being careful not to scorch it. Set aside and cool (I poured mine in a bowl and set it in the freezer for a quick cool.)

•  For The Pumpkin Oatmeal:

Preheat oven to 350 degrees for conventional 325 degrees for convection

1/3 Cup Gluten Free Old Fashioned Rolled Oats (I use Bob’s Red Mill)

2 1/2 teaspoons Dark Brown Sugar, packed

1/2 teaspoon Pumpkin Pie Spice (or a combination of cinnamon, nutmeg, ginger, and cloves)

1/4 teaspoon Baking Powder

1/8 teaspoon Sea Salt

1 Tablespoon Dairy Free Butter

1/4 Cup Almond Milk

1 Egg

1 Tablespoon Canned Plain Pumpkin

1 teaspoon Vanilla

1 Tablespoon Chopped Pecans, toasted

In a small bowl add the oats, brown sugar, pumpkin pie spice, baking powder, and sea salt. Whisk until thoroughly combined. Add the butter and crumble through with your fingers until combined but still chunky.

In a glass measuring cup add the almond milk, egg, pumpkin, and vanilla and whisk with a fork until thoroughly combined.

Spray a single serving baking dish or two small ramekins (about 6 oz each or so) with non-stick spray. Add the liquids to the oat mixture and stir until combined.

Pour into the baking dish or ramekins, place on a baking sheet, and bake for about 15-16 minutes.  You want the top to still jiggle slightly when you remove it from the oven. While the oatmeal is baking, chop and toast the pecans in a small saute pan over medium high heat tossing frequently until they are slightly browned and they begin to smell warm and nutty. Set aside.

When the oatmeal is done, sprinkle with the pecans and dip your spoon into it in several different places to open it up. Pour the spiced almond milk over the top.

Warm, and gooey and soothing. Perfect for a crisp fall morning!

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8 thoughts on “Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

  1. Hello! I just found your site while searching for gluten free restaurants in AZ. This is awesome!

    I’ve been somewhat gluten free for years, but never really committed myself. A health issue is now forcing me to go GF fully, so I’m arming myself with as many recipes and helpful sites as I can, and I’m happy to add your blog to my list!

    If you have any advice for a newbie, I’d love to hear it. Thanks for sharing your great creations!

    Liz

    • Thank you, Liz, and welcome to the club! I’m so happy you found my blog. I really do try to make gluten-free and dairy-free living as easy as possible. My main piece of advice to you is to get organized and make sure you have plenty of gluten-free foods on hand to munch on and to make into meals. This way, you won’t be tempted to indulge in allergen foods that you’ll know you will regret later! Try to figure out the basics you need first and stock up on those. Something I like to do when I have leftovers from a meal is take a couple individual portions out and freeze them. When you’re home alone or not feeling well, then you don’t have to scramble to find something allergen free and quick to eat. In the next few weeks I’m going to get a post together about being organized and making allergen free living easier, so stay tuned! Good luck on your new life adventure. And please feel free to contact me here or by email with any questions at : glutenfreezen@hotmail.com :)

  2. Pingback: Cheesy Grilled Tuna with Spinach | gluten free zen

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