Pumpkin Spice Baked Oatmeal {With Gluten Free Variation!}

I got to thinking about fall breakfasts last week and what kinds of "fall spins" I could put into our favorite breakfasts. My Pumpkin Pie French Toast is wildly popular, and we love Pumpkin Muffins and Pumpkin Waffles. But what else...I took my favorite baked oatmeal recipe and made a few tweaks to it...mainly adding some flour to counter the moistness from the pumpkin and maple syrup. I wanted to use maple syrup for 2 reasons...add the flavor, and reduce the sugar content some (albeit, not much!). And voila, a delicious Pumpkin Spice Baked Oatmeal for ya! Note: This recipe only uses 1/2 of a 15 oz. can of pumpkin...so plan on doubling, or using the other half of the can in another pumpkin recipe. Baked oatmeal freezes well, just let it cool completely, cut into single serving sizes and freeze individual portions in plastic baggies. If I'd had pecans on hand, I would have chopped up 1/2 cup to 1 cup, and mixed into the batter. And I might try adding a few chocolate chips for a special treat next time I whip this up. Also, you could try making these in muffin form with the "second batch" for quick grab-n-go breakfasts! Gluten Free Version: Equal substitutions of All-Purpose Gluten-Free Baking Mix or Brown Rice Flour for flour, Certified Gluten-Free Quick Cooking Oats for quick cooking oats. Just add milk, or top with yogurt, or enjoy as it... -- posted by ElizabethKnicely



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