Baked Pumpkin Oatmeal (gluten free)
I found this recipe on a blog I follow. The Baking Beauties is a wonderful blog and a great resource for gluten free cooking. I have not discussed here, on Wives in Bloom, much about my Celiac diagnosis a year ago. I need to remedy that. In the meantime I wanted to introduce our readers to this wonderful blog where you will find a treasure of gluten free recipes and resource, and post my favorite Fall recipe from that site!
My camera had a fatal fall in Germany last month, so please forgive the absence of pictures. I must admit that I would have needed my camera settings for fast motions because this delicious baked pumpkin oatmeal did NOT last in our home! Enjoy!
From The Baking Beauties (source link)
- 1/2 cup pumpkin puree (not pie filling)
- 1 egg
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2/3 cup milk of your choice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fresh ground nutmeg
- 1/2 tsp salt
- 2 cups gluten-free oats
- 1 1/2 tsp baking powder
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees F.
- Lightly grease an 8×8-inch square baking pan. Set aside.
- In a large bowl, combine all ingredients.
- Pour into lightly greased baking sheet, and bake in preheated oven for 30-35 minutes. Let sit for 5 minutes before serving. This would be great topped with some ice cream or whipped cream too.
About the Author:
Claire Shackelford began writing when she found herself attached to the Army at the hip—at one point her husband and two sons were serving. It was then she began writing about her journey through separations and deployments from a Christian perspective. She never faced deployment with her husband, but she has been through 2 now with her oldest son. Claire holds a Master’s Degree in Social Work and she serves as a ministry leader with Christian Military Wives as well as on the Board of Directors for Christian Military Fellowship.