Pumpkin Apple Baked Oatmeal Recipe

Introduction

Enjoy the cozy flavors of fall with this Pumpkin Apple Baked Oatmeal. It’s a comforting, hearty breakfast that’s naturally sweetened and packed with warm spices. Perfect for a nutritious start to your day or a satisfying snack.

Ingredients

• 1 cup unsweetened pumpkin purée
• 1 1/2 cups unsweetened almond milk or milk of choice
• 1 egg
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 apple, diced
• 2 cups rolled oats (gluten-free if needed)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1 1/2 tablespoons sugar
• 3/4 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch or similar baking dish with cooking spray.
2. Step 2: In a large bowl, whisk together the pumpkin purée, almond milk, egg, maple syrup, and vanilla extract until smooth.
3. Step 3: Add the diced apple, rolled oats, baking powder, salt, cinnamon, ginger, allspice, and cloves to the wet ingredients. Stir well to combine.
4. Step 4: Pour the oatmeal mixture into the prepared baking dish. In a small bowl, mix the sugar with the 3/4 teaspoon cinnamon, then sprinkle evenly over the top.
5. Step 5: Bake for 30 to 35 minutes, or until the oatmeal is set and the top is golden brown.
6. Step 6: Let the baked oatmeal rest for 10 minutes before slicing and serving. Optionally, serve with extra maple syrup or a dollop of Greek yogurt.

Tips & Variations

• Swap diced pear for the apple for a slightly different fruity flavor.
• Use dairy milk or oat milk if preferred instead of almond milk.
• Add chopped nuts or dried cranberries for extra texture.
• For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1 minute or until warmed through. You can also freeze the baked oatmeal in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Is this recipe gluten-free?

It can be if you use certified gluten-free rolled oats. Regular oats may be cross-contaminated with gluten, so check the label if you need to avoid gluten.

Pumpkin Apple Baked Oatmeal Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Pumpkin Apple Baked Oatmeal is a warm, comforting breakfast dish perfect for fall. Combining pumpkin purée, sweet apples, and cozy spices like cinnamon and ginger, it offers a deliciously nutritious start to your day. Naturally sweetened with maple syrup and baked to golden perfection, this recipe is gluten-free when using appropriate oats and dairy-free with almond milk, making it a versatile and wholesome meal option.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 cup unsweetened pumpkin purée
• 1 1/2 cups unsweetened almond milk or milk of choice
• 1 egg
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 apple, diced
• 2 cups rolled oats (gluten-free if needed)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves

Topping

• 1 1/2 tablespoon sugar
• 3/4 teaspoon ground cinnamon

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch or similar sized baking dish with cooking spray to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the unsweetened pumpkin purée, almond milk (or milk of choice), egg, maple syrup, and vanilla extract until smooth and combined.
3. Add Dry Ingredients: To the wet mixture, add the rolled oats, baking powder, salt, diced apple, ground cinnamon, ground ginger, allspice, and ground cloves. Stir thoroughly until all ingredients are well incorporated.
4. Prepare Cinnamon Sugar Topping: In a small bowl, mix the sugar and ground cinnamon. This mixture will be sprinkled over the oatmeal batter before baking for a sweet, spiced crust.
5. Assemble and Bake: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly on top.
6. Bake: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the oatmeal is golden on top and set in the middle.
7. Rest and Serve: Remove the baked oatmeal from the oven and allow it to rest for 10 minutes to firm up. Serve warm, optionally drizzled with extra maple syrup or a dollop of Greek yogurt for added creaminess.

Notes

• Use gluten-free rolled oats if you want to keep this recipe gluten-free.
• Almond milk can be substituted with any milk of your choice, including dairy milk.
• The baked oatmeal can be stored in the refrigerator for up to 4 days and reheated for a quick breakfast.
• For a vegan version, substitute the egg with a flax or chia egg and use maple syrup accordingly.
• Feel free to add nuts like pecans or walnuts for added texture and flavor.

Keywords: baked oatmeal, pumpkin oatmeal, apple oatmeal, healthy breakfast, gluten-free breakfast, fall breakfast recipe, pumpkin recipes, baked oats