Introduction

This Pumpkin Apple Baked Oatmeal is a warm and comforting breakfast perfect for fall or any time you crave cozy flavors. Combining seasonal pumpkin purée with fresh diced apple and warming spices, it’s both nutritious and delicious. Easy to prepare and great for meal prep, this baked oatmeal will quickly become a favorite morning treat.

A white ceramic baking dish filled with a baked oat and apple casserole showing a golden brown crust on top sprinkled lightly with sugar. The dish's surface is textured with small pieces of soft oats mixed with chunks of tender cinnamon-spiced apple, evenly spread across the top layer. Nearby on a white marbled surface are a whole red apple with a quarter cut out, a large metal spoon, and a glass jar filled with dark syrup, adding warm and homey touches to the scene. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C) and lightly spray a 9×9 inch or similar baking dish with cooking spray.
Step 2: In a large bowl, whisk together the pumpkin purée, almond milk, egg, maple syrup, and vanilla extract until smooth.
Step 3: Stir in the diced apple, rolled oats, baking powder, salt, 1 1/2 teaspoons ground cinnamon, ground ginger, allspice, and ground cloves. Mix until all ingredients are well combined.
Step 4: Pour the mixture into the prepared baking dish and spread evenly.
Step 5: In a small bowl, combine the sugar and 3/4 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the oat mixture in the baking dish.
Step 6: Bake for 30 to 35 minutes, or until the top is golden and the oatmeal is set in the center.
Step 7: Allow the baked oatmeal to rest for 10 minutes before serving. Serve warm, optionally topped with extra maple syrup or Greek yogurt.

Tips & Variations

Use apples with a firm texture like Honeycrisp or Granny Smith for the best bite after baking.
Replace maple syrup with honey or agave nectar if preferred.
Add chopped nuts like walnuts or pecans for extra crunch.
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based yogurt for serving.
Sprinkle extra cinnamon or nutmeg on top for a spicier flavor profile.

Storage

Store leftover baked oatmeal covered tightly in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 30-60 seconds or until heated through. You can also freeze portions wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A rough-textured, golden brown baked oat square on a white plate with visible oats and small chunks of light apple pieces, sprinkled lightly with powdered sugar. The square sits next to a vintage silver fork placed diagonally across the plate, with a small drizzle of honey near the bottom right. A glass of amber-colored liquid and a red apple with a white interior slice are blurred out in the white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée is perfectly suitable and will work well in this recipe. Just make sure it is plain pumpkin and not pumpkin pie filling.

Can I make this baked oatmeal ahead of time?

Absolutely! This dish is great for meal prep. You can prepare it the night before and bake in the morning, or bake it in advance and reheat portions throughout the week.