Pumpkin Apple Baked Oatmeal Recipe
This Pumpkin Apple Baked Oatmeal is a cozy and nutritious fall-inspired breakfast that’s both delicious and wholesome. With the natural sweetness of pumpkin and apple, combined with warm spices like cinnamon and ginger, this baked oatmeal is perfect for a comforting start to your day. Made with wholesome rolled oats and lightly sweetened with maple syrup, it’s both satisfying and easy to prepare, suitable for gluten-free and vegetarian diets.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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
Main Ingredients
- 1 apple, diced
- 2 cups rolled oats (gluten-free if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Spices and Toppings
- 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
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch or similar baking dish with cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, almond milk, egg, maple syrup, and vanilla extract until smooth and combined.
- Add dry ingredients and apple: Add the rolled oats, baking powder, salt, 1 1/2 teaspoons cinnamon, ground ginger, allspice, cloves, and diced apple to the wet mixture. Stir thoroughly until all ingredients are well incorporated.
- Prepare topping: In a small bowl, mix together the sugar and 3/4 teaspoon ground cinnamon. This will be sprinkled on top of the oatmeal before baking.
- Assemble and bake: Pour the oatmeal mixture into the prepared baking dish and evenly sprinkle the cinnamon sugar mixture over the top.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the oatmeal is golden brown and set in the middle.
- Rest and serve: Let the baked oatmeal cool and rest for about 10 minutes before serving. For extra flavor, serve with additional maple syrup or a dollop of Greek yogurt if desired.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk.
- Use gluten-free rolled oats if you need a gluten-free dish.
- Feel free to swap the apple for pears or add nuts for extra texture.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Add a pinch of nutmeg or pumpkin pie spice for extra warmth in flavor.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: pumpkin baked oatmeal, apple baked oatmeal, fall breakfast recipe, healthy baked oatmeal, gluten free baked oatmeal, vegetarian oatmeal bake
