Pumpkin Apple Baked Oatmeal
Maggie Michalczyk, RDN
This pumpkin apple baked oatmeal is a warm and cozy breakfast that is perfect all fall long! Make it ahead of time and enjoy slices all week with nut butter on top!
ground flax seed
pumpkin pie spice
ground or fresh ginger
unsweetened almond milk
large egg lightly beaten*
pure maple syrup
pealed and diced + 1/2 apple thinly sliced on top
Preheat oven to 350 degrees F. Grease a 9x9” baking pan, set aside.
In a small whisk together the oats, flax seed, pumpkin pie spice, cinnamon, nutmeg, ginger, baking powder, and salt. Set aside.
In a large bowl, whisk the egg, almond milk, pumpkin puree, and vanilla until combined.
Add dry ingredients to the wet ingredients and stir until completely combined. Let sit for about 3-4 for the oats to absorb some of the liquid. Fold in the peeled diced apples
Pour batter into prepared baking dish. Slice the remaining apple into very thin slices and arrange like a fan on top of the oatmeal, sprinkle with pumpkin seeds.
Bake for 30-35 minutes or until the top is set and slightly browned. Remove from oven and let cool.
Drizzle with almond butter and top with extra low sugar granola, or pecans if desired!
Store baked oatmeal in the fridge in a covered container for up to a week. The cold pieces taste great too!
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