Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
My family is a huge fan of baked oatmeal. I created a recipe for the cookbook, and it is also on the blog of a Chocolate Chip Peanut Butter Baked Oatmeal that is healthy, but tastes like dessert! Recently I was planning to make my Baked Oatmeal, but realized I was out of peanut butter. I have been in a fall mood and thought- let’s make a gluten and dairy free pumpkin spice baked oatmeal! I was amazed with how perfect this healthy pumpkin baked oatmeal recipe turned out on the first try!
Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
I have been trying to get a lot more creative in the kitchen lately. Our budget is super duper tight since moving to California. This state is insanely expensive and we are constantly wondering if this was the right thing to do, but our roots are here and I know that there is a path, we just need to follow it.
We are also battling multiple food sensitives in the Bigler household. Of course gluten is the main contender. My daughter is lactose intolerant and I am sensitive to dairy. My daughter is sensitive to almonds and my son has a mild corn allergy. When the corn allergy showed up in his blood test he was not showing any sign of it. The plan was to monitor it, but not cut it out of his diet.
Healthy Pumpkin Baked Oatmeal
About 5-6 months ago he started getting red bumps on his elbows. We tried everything to clear it up. A couple of time I had it almost gone, but then it cam back full force and could not get rid of it. I mentioned to my husband maybe it was the corn. We took him to the doctor and she said it was dermatitis. The same thing that was out of control on my arms for over a year before I went gluten free. I decided to evaluate how much corn he was eating.
Holy OMG. Everything he was eating had corn in it, I mean everything. 95% of what you buy gluten free prepackaged has corn in it. The main reason is because starches work great for gluten free foods and corn is cheap. It was in the bread, soup, snacks, French fries, yogurt. Every-single-thing.
So, right now I have him on a corn detox. The plan is remove it and then allow monitored amounts back in and keep the amount that he consumes very low.
With all of this going on I am literally having to bake everything from scratch and that is why I created this healthy pumpkin baked oatmeal. Oatmeal is a grain that we can all tolerate in our house, so I am going to be using it a little bit more.
Healthy Pumpkin Baked Oatmeal
My kids loved this healthy pumpkin baked oatmeal! My daughter was referring to it as pie, lol. I would described it a little more as cake, but whatever she wants to call it works for me.
I can feed this healthy pumpkin baked oatmeal recipe to my entire family with confidence for a few reasons. 1) It’s super duper healthy! 2) There are zero of our allergens in the recipe
So how do we make this amazing gluten and dairy free
pumpkin spice baked oatmeal?
This healthy pumpkin baked oatmeal is CRAZY easy to make and virtually full proof. It’s a one bowl recipe and can be thrown together quickly.
- Preheat your oven to 350 degrees F.
- Add all of the ingredients except for the pecans and coconut oil to your bowl.
- Stir in all up, or mix it with a hand mixer.
- Add coconut oil and mix well.
- Stir in the pecans and mix well.
- Pour into a greased 11×7 baking dish. I always grease with coconut oil. You can sprinkle pecans on top if you are feeling extra.
- Bake for 30 minutes. Allow to cool before cutting open.
You will serve this on a plate and eat with a fork. Enjoy!
Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
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Ingredients
- 3 Cups Gluten Free oats
- ¾ Cup Coconut Sugar or Brown Sugar
- ¼ Cup Maple Syrup
- 1 Cup Coconut Milk
- ½ Cup Coconut Oil melted
- 2 Eggs
- 1 Cup Pureed Pumpkin
- 1 Cup Shredded Coconut
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- Dash Salt
- 1 tsp. Cinnamon
- ¼ tsp. All Spice
- ¼ tsp. Nutmeg
- 1 Cup Chopped Pecans
Instructions
- Preheat oven to 350 degrees F.
- Add all ingredients to a bowl except for pecans and coconut oil. Mix well with a mixer.
- Add coconut oil and mix well.
- Stir in pecans.
- Pour into a greased 8X11 baking dish. Add additional pecans on top if desired.
- Bake for 30 minutes.
- Allow to cool before serving. Enjoy!
Notes
Nutrition
Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
Healthy Pumpkin Baked Oatmeal
Its scary to me all of the things that can end up in our foods. Even things we think are good for us can still wreck havoc. This pumpkin oatmeal recipe sounds so good. Its starting to get cooler and nothing is better in the morning that starting your day off with a warm, healthy nutritious breakfast! I cant wait to give it a try for a coffee club Im having! Thanks so much for sharing!
Hi Michele,
I totally agree with you. Especially as parents and trying to make sure you are doing the best for your kids. Coffee Club is perfect for this!
I love all the fall flavours. I don’t like the cold weather….but LOVE the food it brings. I am a HUGE pumpkin fan, so this is right up my alley. What a delicious way to start the day.
Thanks Gloria! We are loving it with our coffee. 🙂
This sounds delicious and perfect for fall. I am definitely testing this one out with my kids (and if they don’t eat it–more for me!)! We try to avoid processed food, and have tried to completely avoid gluten but it can be a hard transition–and eye opening about how much we end up eating when in a hurry.
That is so true Melissa! Once I started reading labels I was in shock. My kids also love this with some cacao nibs sprinkled throughout.
We also love a good baked oatmeal. I’m all about the make ahead breakfast that works well for everyone…especially for hectic weekday mornings. This sounds delicious and I appreciate the gluten and diary free options. Making food from scratch is really the only way to know exactly what you’re getting and ensure that it’s healthy.
Food allergies and sensitivities are so frustrating! I’m glad you’ve been able to narrow it down– I hope that helps! And I’ve had pumpkin oats– they are INCREDIBLE. I love the idea of a baked version!
Wow, I had no idea that corn was such a pervasive ingredient in so many gluten free foods. So many people have food sensitivities that I just think it’s better to buy whole ingredients and cook the food yourself. That said, your baked oatmeal looks really hearty! Look forward to making it for my family.
This looks glorious and so inviting. I, also, had no idea about the amount of corn in gluten-free. Looks like you’re getting things under control and making ‘from-scratch’ food which looks heavenly. I will be trying this soon. Thanks for the awesome recipe and here’s to a healthy fall, winter and new year!
Thanks Kris. His rash is so much better now! I know you will love this recipe!
Our household is mixed on the subject of oatmeal for breakfast. My kids like it. I don’t. It’s not the flavours really – it’s the texture. It just doesn’t do it for me that early in the morning. BUT… baked oatmeal?! I honestly didn’t even know that was a thing. And I can definitely get into the flavours and textures going on here. My brain is thinking granola, and not oatmeal – and I’m into it! Cheers!
Hi Sean,
I feel the same way about oatmeal. I won’t eat it cooked on the stove for breakfast, however this is more of a cake than oatmeal and its amazing!
I am READY for pumpkin season!! I’m totally game for starting the day with pumpkin then snacking on the baked oatmeal throughout the day. I’m also shocked at how many things have corn in it – I’m very lucky to not have issues with it as almost everything I eat has come in contact with corn somehow! I hope the corn detox helps your son!
Thank you Carmy! His rash is already a lot better. I am all about pumpkin season, it’s my favorite!
Oh no, those allergies sound terrible, and everyone with something different! Go you mama putting in the effort to try and remedy it for your babies rather than turning to medication. We love a good Fall inspired baked oatmeal in this house, and I am especially loving all those chopped pecans you have added!
Allergies are terrible and sometimes we have to be our own doctors — don’t let me start on that. Two times I’ve had serious things going — went to the doctor and they couldn’t figure it out. Well I did. Anyway, your pumpkin oatmeal bake looks and sounds amazing. I’d love it for breakfast even though I don’t have those type of allergies. I’m pinning.
Thank you Marisa,
You can easily use regular oats or milk in place of the gluten and dairy free. I am so glad you were able to figure out what was going on. This has seemed to be a common pattern in our lives.
I love baked oatmeal. The kitchen always smells SO cozy when its baking, and I can only imagine that the pumpkin spice must make it even more aromatic and delicious. I love that this is a healthier version too, with coconut sugar and coconut milk. What a great way to start the day on a chilly fall morning!
Hi Amanda,
Yes, the smell is heavenly. It definitely warms you up.
What could I substitute for the eggs? I would love to try this but I cannot have eggs, dairy, or gluten. Thank you and I’m glad to hear that your son is feeling much better! 🙂 You are one of my neighbors too!
Hi, how exciting that we are neighbors! I hope to see you around. You could try flax eggs, or egg substitute, but I have not attempted this yet. Most of my recipes turn out pretty good with those substitutes. Please let me know how it turns it. Have a great day!