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Apple Pumpkin Pie Baked Oatmeal

Apple Pumpkin Pie Baked Oatmeal is an easy, hearty breakfast option for on the go and for a crowd. Pumpkin apple breakfast bake is both gluten free and dairy free, and full of fiber. 

Apple Pumpkin Pie Baked Oatmeal is an easy, hearty breakfast option for on the go and for a crowd. Full of fiber, vitamins and spice, this baked oatmeal will have your whole kitchen smelling like fresh fall. 

Apple Pumpkin Pie. Doesn’t that sound like a delectable combination? The best two fall flavors around, in my opinion. This fall baked oatmeal will have your whole kitchen smelling like fresh fall.

Apple pumpkin pie oatmeal is so cozy and comforting and perfect for fall. We tend to enjoy seasonal produce (this is baked strawberry oatmeal in summer). 

I’ve been on the apple train and apple pie overnight oats have been a constant here for quite a while. But, now that the weather has cooled down, it seems more appropriate to indulge in pumpkin things as well, or maybe just combining them together. 

And that’s how I came up with the wonderful combination of them both:  apple + pumpkin, apple pumpkin pie!

Easy Breakfast Option

I go through phases of the year with baked oatmeal. It really speaks to me in the fall, especially. I love heating it up and putting a blob of peanut butter, yogurt and fruit on it. Plus, it has really come in handy for those busy days and weeks.

I started putting it in single serving containers so I just grab it on my way out the door before my early clients. Convenience is huge when it comes to breakfast.

Making apple pumpkin pie baked oatmeal

And obviously, breakfasts that have staying power win me over. Apples are full of fiber, Vitamin C, and polyphenols (which act like antioxidants in our bodies). Pumpkin also boasts fiber and Vitamin C, but is also high in Vitamin A, iron and magnesium.

So, nothing you need to think or worry about, but know you’re nourishing your body really well with this fall breakfast option. Pumpkin pie oatmeal in the morning, pumpkin sweet potato soup in the evening.

All the antioxidants you need!

Furthermore, I love recipes that come together quickly. From start to finish, this Apple Pumpkin Pie Baked Oatmeal is ready in under an hour, just like some of my other fruity baked oatmeal favorites: baked chocolate oats, peach baked oatmeal, and strawberry baked oatmeal.

Ingredients For Apple Pumpkin Pie Baked Oatmeal

The key ingredients you’ll need are:

  • apples
  • pumpkin puree (not pumpkin pie mix)
  • oats
  • eggs
  • maple syrup
  • brown sugar

We’ve added a little bit of brown sugar too for that caramelization taste, but if you prefer, you can just add more maple syrup.

How to Make Apple Pumpkin Baked Oatmeal

For your pumpkin apple breakfast bake, you’ll mix your eggs, pumpkin, vanilla, maple syrup, spices, salt and baking powder in a bowl.

Apple Pumpkin Pie Baked Oatmeal is an easy, hearty breakfast option for on the go and for a crowd. Full of fiber, vitamins and spice, this baked oatmeal will have your whole kitchen smelling like fresh fall. 

Then, add in the almond milk and whisk.

Mixed ingredients for apple pumpkin pie baked oatmeal

Lastly, you’ll add in the oats and chopped apples and throw it in the oven. And, 40-45 minutes later, you’re done! Let the smell of apple pumpkin pie take over your kitchen.

I don’t think I realized how well apple and pumpkin go together. They combine to give a mild sweetness with some spice that is just reminiscent of fall. The result is a soft and chewy oatmeal bake.

It tastes best warm, in my opinion.

Plus, there’s the fact that the oven smell makes your kitchen smell like an apple orchard and pumpkin pie together. It’s delicious. 

These are also good as “bars” for weekday snack options. Some of my favorite meal prep snacks include these bars, my chocolate fudge bites and easy trail mix bars.

Meal prep is essential, especially now with Camryn in daycare, so I’m thankful for quick, easy meal prep breakfast recipes. 

Finished Apple Pumpkin Pie Baked Oatmeal

Can You Freeze Baked Oatmeal?

If you want to prepare this for later (or to freeze), simply complete steps 1-5 but don’t bake the baked oatmeal. Instead, prep it and cover it with a few layers of plastic wrap and aluminum foil and place in the freezer.

When ready to prepare, I would recommend letting it thaw for 18-24 hours in the fridge before baking. If baking straight from the freezer, know that it may take a little longer to cook, since the ingredients are frozen, and you want to ensure the middle is cooked through.

You can put some extra layers of foil on top before baking to prevent overcooking and burning. 

For a list of other easy freezer meals, this post is very inclusive!

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Overhead view of pumpkin pie baked oatmeal with text overlay

Apple Pumpkin Pie Baked Oatmeal
Yield: 8

Apple Pumpkin Pie Baked Oatmeal

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Apple Pumpkin Pie Baked Oatmeal is an easy, hearty breakfast option for on the go and for a crowd. Full of fiber, vitamins and spice, this baked oatmeal will have your whole kitchen smelling like fresh fall.


  • 2 eggs
  • 1 15 oz can pumpkin puree
  • 1/2 tsp vanilla extract
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1/2 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice
  • ½ tsp salt
  • ¾ tsp baking powder
  • 1 cup vanilla almond milk
  • 2 ½ cup old-fashioned oats
  • 1 cup apples, chopped (I used gala)


  1. Preheat oven to 350 and spray an 8x8 baking dish.
  2. In a large bowl, whisk together eggs, pumpkin, vanilla extract, maple syrup, sugar, cinnamon, pumpkin pie spice, salt and baking powder.
  3. Add in almond milk and whisk well.
  4. Lastly, add in oats and chopped apples, reserving some for the topping. Stir to combine.
  5. Pour batter into baking dish, topping with remaining diced apples.
  6. Cook for 40-45 minutes, or until a toothpick comes out clean.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 235mgCarbohydrates: 38gFiber: 5gSugar: 17gProtein: 6g

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    1. Hi Eleanor, I didn’t test with canned milk. I would think it should work, however it is heavier in fat and may be a little thicker and have a nuttier taste. If you give it a try, let us know! 🙂

  1. This looks great! I want to make this for my son and daughter-in-law that just had a baby to freeze so they have it when they want it. I have a question though, can regular milk be used in place of the vanilla almond milk? I have everything else just not the almond milk and was hoping to save another trip to the store.

    1. Hi Danielle – If you want to prep this to freeze, complete through step 5 (do not bake). Instead, wrap baking dish in a few layers of plastic wrap and one of foil and place in freezer. When ready to prepare, I’d recommend thawing it in the fridge for 24 hours before baking. If you want to bake from frozen, just make sure to cover the oatmeal with foil (you may have to bake a little longer to ensure middle is cooked through).

  2. Mmmm it’s like having fall for breakfast! 🙂
    The weather here is still pretty warm but thankfully the mornings are at least cool, which means I’ve been craving all things oatmeal lately! I haven’t done the baked oatmeal thing since LAST fall, so I’m ready to jump back into it!

  3. This looks really yummy! I’ve been on such a big baked oatmeal kick, lately, and was planning to share a pumpkin baked oatmeal recipe later this week sooo great minds think alike! 🙂

  4. I’m sure this smells amazing while baking! I just stocked up on pumpkin from Trader Joe’s. This looks like a great recipe!

  5. Mmmm. I love all pumpkin baking but baked oats are my favorite thing to make with it, by far. I like all baked oats but mostly I just wait until I feel allowed to make it with pumpkin…haha. Great recipe!!

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