I suppose it was just about a year ago that baked oatmeal came on the scene for me. Since I love oatmeal and warm, easy breakfast dishes, I thought this was a fantastic new invention. However, after several recipe attempts, I was never too pleased with the outcome. I was always disappointed in the lack of flavor and the dryness of the breakfast cake. Until now….
I came across The Chou Life’s (soaked) Pumpkin Pie Baked Oatmeal a few months back and it has been on my “to-cook” list ever since. It wasn’t until this past weekend that I finally got around to making it. What a fantastic dish! (It was my birthday too, so I especially enjoyed having a warm, delicious breakfast treat…and very nutritious.) I am so glad to have finally found the perfect baked oatmeal recipe (in my opinion) and I am happy to share a dairy-free version of it with you today.
I soaked my oats in a non-dairy buttermilk* overnight, as per Abby’s recipe. You can certainly skip this step if you want. As Abby puts it, soaking grains helps breakdown the phytates that bind to minerals and prevent effective digestion. It might be helpful to you to soak your grains if you notice digestive problems with them.
*To make non-dairy buttermilk. Pour 1 cup of non-dairy milk of choice (I used Almond Milk) into a measuring cup and add 1 Tbsp vinegar. Allow to sit for 5-10 minutes, until curdled.
Free of dairy, egg, gluten**, peanut/nuts, soy, corn.
Pumpkin Pie Baked Oatmeal
Recipe adapted from thechoulife.com. Pay close attention to how the ingredients are split between the baked oatmeal and the topping.
- 1 1/3 cups Old-Fashioned Oats
- 1 cups non-dairy buttermilk*
- 1 Tbsp + 2 teaspoons non-diary butter substitute
- 1 cups pumpkin, canned
- 1 tablespoons ground flaxseeds
- 2 + 1 1/2 tablespoons brown sugar
- 1/2 + 1/4 teaspoons cinnamon, ground
- 1/8 teaspoons nutmeg, ground
- 1/8 teaspoons ginger, ground
- 1/4 teaspoons salt
- 1 teaspoons vanilla
- 3 tablespoons pecans
1. If soaking the oats the night before, combine with buttermilk in a bowl; cover and leave on the countertop over night.
2. In the morning, preheat oven to 350 degrees. Put 1 Tbsp. non-dairy butter or coconut oil in an 8x8 baking dish and place in the oven while it is heating up, until butter is melted.
3. To the oat/buttermilk mixture, combine pumpkin puree, ground flaxseed (optional), 2 Tbsp of the sugar, 1/2 tsp of the cinnamon, remaining spices, and vanilla. Spread in the warm baking dish.
4. Bake for 20 minutes.
5. While oatmeal is baking, put together the topping. Combine 2 tsp butter (melted) with 1 1/2 Tbsp brown sugar, 3 Tbsp chopped pecans, and 1/4 tsp cinnamon.
6. Spread topping over baked oatmeal and return to oven for an additional 5-7 minutes, or until topping is somewhat bubbly.
Enjoy by drizzling on some maple syrup and perhaps indulge with a drizzle of whipped cream, if allowed.
(**Be sure to use guaranteed gluten-free oats, if necessary, as non-certified may be cross-contaminated with wheat.)
Don’t forget today is last to enter the drawing for The Money Saving Mom’s Budget. I’ll announce the 5 winners tomorrow.
Recipe shared at Simple Lives Thursday, Fat Tuesday, Traditional Tuesdays, Hearth and Soul Blog Hop, Slightly Indulgent Tuesday, Make Ahead Monday, Monday Mania, Real Food 101, Homestead Barn Hop, and Full Plate Thursday.