Pumpkin + Apple Baked Oatmeal (Gluten, Dairy, Egg Free)

I was pondering what to make my 11 month old for breakfast the other day.  I was thinking oatmeal but wanted to add some extra goodies to it.  Then I thought about my pumpkin bread pudding and thought to combine some of the ingredients except make it Gluten, Dairy and Egg free!
There is not a whole lot of prep work with this recipe except for cutting up apples.  Literally everything else is thrown in a bowl to mix.  It can't get any easier than that!

The Ingredients:
Serves 4-5

2 Cups Gluten Free Rolled Oats
1 15 oz can Organic Light Coconut Milk
1 15 oz can Organic Pumpkin
2 1/2 Cups Apples, diced (I left skins on but you can remove if preferred)
1/2 Cup Water
2 Tablespoons Flaxseed Meal
2 Tablespoons Almond Meal
3/4 Cup Organic Coconut Palm Sugar
1 Tablespoon Organic Agave
1/2 Tablespoon Pure Vanilla Extract
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1/2 Teaspoon Salt

The Steps:

1) Preheat oven to 375.  Combine all ingredients into a large mixing bowl and incorporate well.

2) Add oatmeal mixture to a lightly oiled (coconut or olive oil works) 8x8 baking pan.

3) Bake about 45-60 minutes or until the majority of the liquid has absorbed into the oats.  Half-way through baking, I stirred the oatmeal to ensure all the oats were absorbing the liquid.  It will still be a little bubbly when you take it out but it will continue to firm up the longer it sits out of the oven.

To reheat any leftovers, you can a splash of water or coconut milk if you prefer the oatmeal less dense.