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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! 
Prep Time 5 mins
Cook Time 30 mins
Servings 9 servings


  • 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
  • ¾ cup unsweetened almond milk
  • 1/2 cup pumpkin puree
  • 1 large egg lightly beaten*
  • ¼ cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1 medium apple pealed and diced + 1/2 apple thinly sliced on top
  • 2 tbsp. pumpkin seeds


  • 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! 
Keyword pumpkin apple baked oatmeal; baked oatmeal; pumpkin baked oatmeal; apple baked oatmeal