Gluten-free baked pumpkin oats

Gluten-free baked pumpkin oats with pumpkin purée, oats, egg, almond milk and pecans – warm, moist and pleasantly nutty.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 12 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 1 organic egg
• 100 g pumpkin purée
• 60 g gluten-free oats
• 100 ml almond milk
• 1 small handful of pecans
• ½ tsp baking powder
• 1 tsp maple syrup (or honey)

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and have a small ovenproof dish ready.
2. In a bowl, mix the egg, pumpkin purée, oats, almond milk, baking powder and maple syrup or honey thoroughly until evenly combined.
3. Pour the mixture into the dish and smooth the top.
4. Roughly chop the pecans or break them up with your hands and scatter them evenly over the top.
5. Bake at 180 °C for 20–25 min, until the edges are lightly browned and the middle has only just set.
6. Serve warm. When lukewarm, the oats are especially soft and taste a little like a soft breakfast cake.

Good to know

When you want breakfast to taste cosy, this is just right. Warm, soft and with a golden oven crust. For me, it's one of those recipes that makes even grey mornings friendlier.

Swaps

Organic egg → flax egg made from ground linseed and water (plant-based binding, slightly nutty note) Almond milk → coconut milk without additives, or whole milk (creamier, usually fewer additives) Maple syrup/honey → mashed banana or unsweetened apple purée (natural sweetness, adds extra moisture) Oats → buckwheat flakes or quinoa flakes (gluten-free alternative with a slightly different nutrient profile)

Allergens

Contains egg and tree nuts (pecans, and almonds in the almond milk). Usually suitable for children as long as nuts are offered in an age-appropriate way; during pregnancy the ingredients are generally fine if the egg and pumpkin purée are fresh and handled hygienically.

Frequently asked questions

What's in pumpkin purée, nutritionally?

Pumpkin purée mainly provides beta-carotene, the precursor of vitamin A. Depending on the variety, it also brings smaller amounts of potassium and other plant compounds.

What do pecans bring to this recipe?

Pecans mainly contain unsaturated fats plus some vitamin E and manganese. They also give the oats a toasty flavour and a pleasantly crumbly texture.

Is almond milk nutritionally comparable to cow's milk?

Not directly. Unsweetened almond milk is often thinner, but usually contains less protein; some products are fortified with calcium or vitamins, others aren't – it's worth checking the label.

Is honey or maple syrup the better choice?

Both sweeten mainly through free sugars, and only a small amount is used here. Maple syrup contains small amounts of minerals such as manganese, and honey, depending on the type, has traces of plant compounds – overall the difference is small.

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