As soon as the temps and leaves turn a bit, I’m looking for ways to use all the pumpkin. This gluten-free recipe is savory, a bit sweet, and full of nutrient dense ingredients. Make this for any regular breakfast or for larger gatherings in early fall and well through the holiday season.
- 2 cups organic pureed pumpkin
- 2 eggs
- ½ cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ½ tsp salt
- 1 cup unsweetened almond milk
- 2 ½ cups gluten-free oats (rolled or quick)
- ¼ cup ground flax seed
- ¼ cup pumpkin seeds
Preheat oven to 375º F
Grease a 9×13-inch baking dish with coconut oil or butter.
In a large bowl combine the pumpkin, egg, maple syrup, pumpkin pie spice, vanilla extract, baking powder, salt, and almond milk and mix well.
Slowly add in the oats and flax and mix again.
Pour evenly into the baking dish and top with the pumpkin seeds.
Bake for about 30 minutes or until the edges become a bit golden.
This dish can be eaten as is or drizzled with a bit of maple syrup for a sweeter taste.
If you prefer muffins, just follow the same recipe and cook for less time (usually about 20 minutes or until the top of the muffins bounce back from a slight touch).
This makes a great breakfast for the day after Thanksgiving since it takes minimal timeto prepare.
Can be batched and frozen for on-the-go breakfasts or snacks. Just allow a bit of time to properly thaw.