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 fall weekend breakfast or brunch.
Looking for another fall flavored oatmeal? Try my Cranberry Maple Pecan Baked Oatmeal!
Why you’ll love it
Pumpkin and apple – If you’re like me and love pumpkin and apple equally, then you’ll truly appreciate the combination of the two fall favorites in this pumpkin apple baked oatmeal.
Family friendly – This is a breakfast that both adults and kids will love. The texture is similar to a muffin or cake, it’s sweet without being too sweet and a great alternative to stovetop oatmeal.
Meal prep – If you meal prep your breakfast or snacks, baked oatmeal is a great option. Just like my pumpkin pie overnight oats and apple cinnamon overnight oats, It holds up well for 4-5 days in the refrigerator.
Weekend or holiday breakfast – Pumpkin baked oatmeal is perfect for a fall or winter weekend breakfast or brunch. I also love to make it Thanksgiving morning for everyone to enjoy before the big feast.
Can I Make Baked Oatmeal Ahead Of Time?
Yes. Baked oatmeal is a great option to make if you’re feeding the whole family or if you meal prep your breakfast for the week. It can be eaten cold, room temperature or it reheats nicely in the microwave.
How long will baked oatmeal keep?
Baked oatmeal will keep in an airtight container in the fridge for 4-5 days. It’s perfect for a grab-and-go breakfast or snack. I also like to have it as an after dinner healthier dessert option.
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.
The ingredients
- Oats – Often labeled as old fashioned or rolled oats.
- Cinnamon, ginger, allspice, cloves – These can also be replaced with pumpkin pie spice. I recommend using 1 1/2-2 teaspoons depending on how “spiced” you like your oatmeal.
- Baking powder – Helps the baked oatmeal rise.
- Apple – Use a sweet crisp variety such as Honeycrisp or Gala.
- Canned pumpkin – Be sure to use unsweetened pumpkin, not pumpkin pie filling.
- Maple syrup – The sweetener for the baked oatmeal.
- Vanilla extract – Try using vanilla bean paste for an extra concentrated vanilla flavor.
- Egg – Acts as a binder to hold the oatmeal together.
- Sugar – Used to make the cinnamon sugar topping.
How To Make Pumpkin Apple 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.
Combine the wet ingredients – Whisk together the pumpkin, milk, egg, maple syrup and vanilla in a large bowl
Add in the dry ingredients – Add the oats, baking powder, spices, and salt. Stir everything together then stir in the diced apple. Pour the oatmeal mixture it into a greased baking dish.
Top with cinnamon sugar – Combine the granulated sugar and cinnamon in a small bowl then sprinkle it on top of the oatmeal. It adds a great sweet cinnamon flavor and creates crisp topping after it’s baked.
Bake – Bake the oatmeal for 35-40 minutes. You want it to be golden around the edges and set. No jiggling in the middle.
Pumpkin baked oatmeal topping ideas
The Pumpkin Apple Baked Oatmeal is delicious on it’s own or you can drizzle it with maple syrup, a dollop of Greek yogurt or you could even have it for dessert with a scoop of vanilla ice cream!
More baked oatmeal recipes
- Apple Cinnamon Baked Oatmeal
- Gingerbread Baked Oatmeal
- Blueberry Banana Bread Baked Oatmeal
- Strawberry Vanilla Baked Oatmeal
- Cinnamon Apple Berry Baked Oatmeal
Did you make this Pumpkin Apple Baked Oatmeal? I’d love if you’d leave a recipe rating and review below.
Pumpkin Apple Baked Oatmeal
Ingredients
Baked Oatmeal
- 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 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, maple syrup 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:
6Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 295mgCarbohydrates: 42gFiber: 5gSugar: 18gProtein: 7g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
SO GOOD. I doubled it, baked it in a 9×13 for the same amount of time as required in the card, and it was delicious. Added Greek yogurt for some protein, but the best additions were a few mini chocolate chips and a drizzle of maple syrup *chef’s kiss*
Made this today, celebrating fall! It’s delicious! Thank you
Can you recommend a substitution for the egg in this recipe? We have egg allergies.
Hi, I usually just make flax eggs. I use 1 tablespoon of flax meal and combine it with 2 1/2 tablespoons of water for every egg and let it sit for 5 minutes.
Are the nutritional amounts of sodium and carbs perhaps swapped? As a diabetic, I need to verify that there are not really 276 grams of carbs per serving. Thanks.
Hi Ann, it’s 42 grams of carbs. Sorry for the confusion.
Made this last week and added ground flax, hemp hearts, chia seeds, and chopped walnuts. Omitted the sugar topping and served with Greek yogurt. It was so easy and I had leftover pumpkin so I decided to make it again this week!
Nice additions to the oatmeal! I’m glad you like it.
I’m sorry, but I’ve checked the recipe a couple of times and I don’t see any indication of how much apples or when to add it etc. Am I totally missing it?
Hi! You’ll need one apple for the oatmeal, it’s listed under the vanilla extract. You’ll just add it in with the wet ingredients.
This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.
Thanks Anamika, it’s a great baked oatmeal for fall. I hope you like it!