How long can you store gluten-free oatmeal?

Prepared gluten-free oatmeal, especially when baked, can be stored in the refrigerator for up to 5 days. Just make sure it's cooled completely before sealing in an airtight container. For longer storage, freeze individual portions and reheat as needed. This makes your pumpkin oatmeal bake ideal for meal prepping during busy weeks.

How do you know when baked oatmeal is done?

A well-baked oatmeal dish will have a lightly golden top and a firm center. To test doneness, insert a toothpick or knife into the middle; it should come out mostly clean but not wet. If it’s still gooey in the center, give it a few more minutes. A finished gluten free pumpkin oatmeal bake should be slightly springy when pressed gently.

How does gluten-free oatmeal work?

Gluten-free oatmeal works just like regular oats, but with one key difference: it's processed in facilities that prevent gluten cross-contamination. This makes it safe for people with celiac disease or gluten sensitivity. In a baked dish, certified gluten-free oats absorb moisture beautifully and provide that hearty, chewy texture without gluten.

How long can baked oatmeal sit out?

Baked oatmeal is safe to sit at room temperature for up to 2 hours. After that, it's best to refrigerate it to prevent spoilage. If you're serving it as part of a brunch or gathering, try to keep it warm in the oven or serve in small batches to avoid it going cold and soggy.

Gluten Free Pumpkin Oatmeal Bake:The Best Fall Breakfast

Name: Gluten Free Pumpkin Oatmeal Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups certified gluten-free rolled oats; 1 cup pumpkin puree (not pie filling); 2 large eggs; 1/3 cup maple syrup; 1 ½ cups almond milk (or other milk); 2 tbsp coconut oil, melted (or butter); 1 tsp vanilla extract; 1 ½ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp ground ginger; ⅛ tsp ground cloves; 1 ½ tsp baking powder; ¼ tsp salt

Ingredients

Scale

2 cups certified gluten-free rolled oats

1 cup pumpkin puree (not pie filling)

2 large eggs

1/3 cup maple syrup

1 ½ cups almond milk (or other milk)

2 tbsp coconut oil, melted (or butter)

1 tsp vanilla extract

1 ½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ground ginger

⅛ tsp ground cloves

1 ½ tsp baking powder

¼ tsp salt

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Instructions

1. Preheat oven to 350°F. Grease or line a 9×9 baking dish.
2. In a large bowl, whisk eggs, pumpkin puree, maple syrup, vanilla, and coconut oil.
3. Stir in almond milk until smooth.
4. Add oats, baking powder, salt, and spices. Stir to combine. Let sit 5–10 minutes.
5. Pour mixture into the prepared dish and smooth the top.
6. Bake 35–40 minutes or until set in the center and golden around edges.
7. Cool 10 minutes before slicing and serving.

Notes

Use certified gluten-free oats.
Add chocolate chips, raisins, or nuts for extra flavor.
Store in fridge up to 5 days or freeze slices up to 2 months.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 9g
Sodium: 135mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 5g
Cholesterol: 55mg