Baked Pumpkin Oatmeal, Squares or Muffins

Gluten Free Pumpkin Baked Oatmeal Recipe

This Baked Pumpkin Oatmeal Squares Recipe is full of rich harvest flavor and earthy spices. They make the perfect grab and go snack or hearty breakfast. Soaking the oats beforehand makes them easier to digest and allows the chia seeds to bloom. If you’d prefer to make muffins, simply divide the batter into lined muffin tins. Bake your muffins for about 25 minutes at 350 degrees.

Pumpkin treats are often reserved only for fall months, but these are entirely too delicious to be served for only three months out of the year. They’re a satisfying, make-ahead breakfast that will help to streamline your morning routine. I like to make a big batch of these tasty treats on weekends. Come Monday morning, simply grab a square and head out the door!

In a time where the world seems ready to pumpkin-spice everything, these Baked Pumpkin Oatmeal Squares are  a real winner.

 

Baked Pumpkin Oatmeal, Squares or Muffins

These Baked Pumpkin Oatmeal Squares are full of harvest flavor and make the perfect grab and go snack or hearty breakfast.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten-free, pumpkin
Servings: 24 squares
Author: K.C. Cornwell

Ingredients

  • 5 cups GF Rolled Oats I used Bakery on Main Gluten Free Rolled Oats
  • 3 tbsp chia seeds
  • 2 tbsp lemon juice
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup coconut milk or milk
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 2 tsp salt you may want to add a bit more
  • 2 tsp baking soda
  • 2 tbsp GF vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup raisins
  • 1 cup chopped pecans optional

Instructions

  • In a large bowl, stir the oats and chia seeds together and fill with water until completely covered. Stir in the lemon juice, and allow the oats to sit for at least 3 hours, covered (you can leave them overnight). When the oats are done soaking, use a fine-mesh colander or cheesecloth to drain out as much water as possible, and then return the oats to the large bowl.
  • Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish (or put liners in a muffin tin).
  • In a medium sized bowl, whisk together the coconut oil, coconut milk, maple syrup, pumpkin, salt, baking soda, vanilla and spices. Add this mixture to the oats and stir thoroughly. Then fold in the raisins and pecans, and pour the mixture into the prepared baking dish.
  • Bake for 35-40 minutes, until the center is firm to the touch (25 minutes for muffins). Allow to cool, and then cut into squares and store in the fridge in a sealed container.

Notes

The squares are fabulous when warmed slightly. If you’d like them a bit sweeter, you can dust them with a bit of powdered sugar.