Pumpkin Apple Baked Oatmeal combines two of fall’s best flavors! Topped with a sweet cinnamon sugar topping that get’s crisp as it bakes, it’s perfect for a weekend fall breakfast or brunch.
First pumpkin recipe of fall! Are you more of a pumpkin or apple fan? I like both, but tend to favor apples a little more. If you’re like me then you’ll truly appreciate the combination of the two fall favorites in this Pumpkin Apple Baked Oatmeal.
One of my favorite ways to make oatmeal when the weather starts to cool down is to bake it. This Cranberry Maple Pecan Baked Oatmeal was a favorite in our house last winter and I’ll definitely be making it again this fall. I love the way it makes the house smell and it’s perfect for a weekend breakfast or brunch.
Can I Make Baked Oatmeal the Night Before Serving It?
Yes. Baked oatmeal reheats nicely in the microwave for a quick breakfast, snack or even dessert. It’s a great option to make if you’re feeding the whole family or if you do meal prep. I’ve kept mine in the fridge for 3-4 days and it still tastes great after it’s been warmed up.
Can I Freeze Baked Oatmeal?
Yes. I freeze my baked oatmeal the same way I freeze muffins. Let it cool completely, then cut it up into individual portions. Wrap each portion in plastic wrap and store them in an airtight container or plastic freezer bag. To defrost a portion, simply let it sit out on the counter for 15-20 minutes or pull a piece out the night before and let it defrost in the refrigerator.
If you’ve never tried combining pumpkin and apple in the same recipe it’s a must try. Pumpkin on it’s own really doesn’t have much flavor and relies on the spices you add to it to give it that pumpkin pie taste. The apple adds natural sweetness, texture and it pairs well with the pumpkin pie spices.
Speaking of pumpkin pie spice you can either buy a prepackaged blend at the grocery store or you can make your own. For this recipe I only measured enough for the baked oatmeal, but if you plan on using it a lot this fall check out this homemade pumpkin pie spice recipe.
How Do I Make Baked Oatmeal?
Making baked oatmeal is as easy as making muffins, easier if you ask me. You’ll need a mixing bowl, whisk, measuring cups and spoons, a rubber spatula and a baking dish. I start by whisking together my wet ingredients. In this case, that’s the pumpkin, milk, egg, maple syrup and vanilla. Once everything is combined add in the dry ingredients and the apple. Stir everything together then pour it into a greased baking dish.
The final step before putting the oatmeal in the oven is to top it with a cinnamon sugar mixture. It adds a great sweet cinnamon flavor and creates crispy topping after it’s baked. The baked oatmeal takes between 30-35 minutes to bake. You want it to be golden around the edges and set. No jiggling in the middle.
More Baked Oatmeal Recipes
- 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 tablespoon sugar
- 3/4 teaspoon ground cinnamon
- Preheat oven to 350° F. and spray a 9x9 or similar baking dish with cooking spray.
- In a large bowl whisk together the pumpkin, milk, egg and vanilla. Add in the remaining oatmeal ingredients and stir together. Pour the mixture into the baking dish and top with the cinnamon sugar mixture.
- Bake the oatmeal for 30-35 minutes or until it's golden and set. Let the baked oatmeal rest for 10 minutes before serving. Serve with maple syrup or Greek yogurt if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 276mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 5g Sugar: 16g Sugar Alcohols: 0g Protein: 5g