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pumpkin spice apple baked oatmeal

Pumpkin Apple Baked Oatmeal

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minute
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 9 servings 1x
  • Category: breakfast
  • Method: bake

Description

A slice of this pumpkin apple baked oatmeal will instantly put you in a happy fall loving mood! I’ve always thought of a bowl of oatmeal as a hug and this baked oatmeal with all the fall spices is no different! 


Scale

Ingredients

  • 1 ½ cups old-fashioned oats 
  • 1 tbsp. ground flax seed 
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp. ground or fresh ginger 
  • 1/4 tsp. ground nutmeg 
  • 1/2 cup pumpkin puree
  • 1 large egg lightly beaten* 
  • ¼ cup pure maple syrup 
  • ¾ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/3 cup diced apples + 1/2 apple thinly sliced as the topping 
  • 2 tbsp. pumpkin seeds 

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9×9” baking pan, set aside.
  2. In a small bowl mix together the oats, flax seed, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, mix together the pumpkin puree, egg and maple syrup. Stir until combined.
  4. Add the almond milk and vanilla and stir until completely combined. Add in the apples and mix together one more time. 
  5. Add dry ingredients to the wet ingredients and stir until completely combined.
  6. Pour batter into prepared baking dish. Slice the remaining apple into very thin slices and arrange on top of the oatmeal along with the pumpkin seeds. 
  7. Bake in the preheated oven for 30-35 minutes or until the stop is set and slightly browned. Remove from oven and let the oatmeal cool to room temperature.
  8. Drizzle with almond butter and top with extra low sugar granola if desired!
  9. Store in the fridge for up to a week — the cold pieces taste great too! 

Notes

  • * you can use gluten free oats here as well.
  • ** for a vegan substitution use 1 tbsp. ground flaxseed or chia seeds with 2 ½ tbsp. warm water.