Doctor in the Kitchen: Pumpkin Baked Oatmeal
Nov 01, 2022 12:00AM ● By Dr. Sarah Axtell
This Pumpkin Baked Oatmeal is the perfect cozy fall breakfast that can be whipped-up for a crowd on the weekend or as meal prep for the week. It is gluten-free, dairy-free and refined sugar-free.
2 cups gluten-free rolled oats
1 cup pumpkin puree
¼ cup ground flaxseeds
¾ cup unsweetened almond milk
2 eggs, whisked
¼ cup maple syrup
¼ cup avocado oil
1 tsp vanilla extract
1 Tbsp pumpkin pie spice
¼ tsp salt
1 tsp baking powder
½ cup chopped pecans
Preheat oven to 350° F. Grease a glass 8-inch square baking dish.
In a large bowl, mix together wet ingredients: pumpkin puree, almond milk, eggs, maple syrup, oil and vanilla extract. Add in oats, flax, pumpkin pie spice, salt, baking powder and pecans. Stir until mixture is well combined.
Spread oatmeal into baking dish. Bake for 25 minutes.
2 cups gluten-free rolled oats
1 cup pumpkin puree
¼ cup ground flaxseeds
¾ cup unsweetened almond milk
2 eggs, whisked
¼ cup maple syrup
¼ cup avocado oil
1 tsp vanilla extract
1 Tbsp pumpkin pie spice
¼ tsp salt
1 tsp baking powder
½ cup chopped pecans
Preheat oven to 350° F. Grease a glass 8-inch square baking dish.
In a large bowl, mix together wet ingredients: pumpkin puree, almond milk, eggs, maple syrup, oil and vanilla extract. Add in oats, flax, pumpkin pie spice, salt, baking powder and pecans. Stir until mixture is well combined.
Spread oatmeal into baking dish. Bake for 25 minutes.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
