Pumpkin Apple Baked Oatmeal Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Assemble and Bake: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly on top.
- 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.
- 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
Find it online: https://cookwithruby.com/pumpkin-apple-baked-oatmeal-recipe/
