Preheat Oven: 350 Degrees

Prep Time: 20 minutes

Cook Time: 45-60 minuites

Yields: 9-12 servings


This can easily be served as breakfast or dessert. Very good with maple syrup drizzled on top, for a flourish whipped cream is delightful addition.


  • 1(15oz.) Can Pumpkin Puree
  • 2 Lg Eggs
  • 3/4 c. Milk
  • 1/4 c. Yogurt, Plain or Vanilla
  • 1/2 c. Brown Sugar
  • 1 tsp. Vanilla
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ginger
  • 1/8 tsp. Cloves
  • 3/4 C. Dried Fruit (Raisins)
  • 2 C. Gluten Free Old Fashion Oats
  • 3/4 C. Gluten Free Flour (Mix of Choice)
  • 2 tsp. Baking Soda


1.Turn oven on to 350 degrees.

2.Prepare a 9 x 13 baking dish by oiling the sides and bottom of the dish, and lining the bottom with parchment paper.

3.In a large mixing bowl add can pumpkin puree, 2 large eggs, 3/4 cup milk, 1/4 cup yogurt, 1/2 cup brown sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon cloves mix until combined and set aside.

4. In a medium mixing bowl add 3/4 cup Raisins, 2 cups gluten free old fashion oats, 3/4 cups of gluten free flour , 2 teaspoon baking soda, mix until combined.

5.Add the oatmeal mixture into the pumpkin mixture stir until all of the dry ingredients are moist.

6.Bake for 45 to 60 minutes in a hot oven.

7.Serve warm or cold.

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