Pumpkin apple baked oats is an easy, hearty breakfast option for fall. These apple pumpkin pie baked oats combine flavors of pumpkin spice and juicy apples, for a breakfast that is both gluten free and dairy free, and full of fiber.
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Apple Pumpkin Pie. Doesn’t that sound like a delectable combination? The best two fall flavors around, in my opinion.
These pumpkin pie baked oats will have your whole kitchen smelling like fresh fall, with flavors of apple pie added in.
Apple pumpkin pie oatmeal is so cozy and comforting and perfect for fall. We tend to enjoy seasonal produce, and apple and pumpkin recipes can be stellar.
But, now that the weather has cooled down, it seems more appropriate to indulge in pumpkin things as well, or maybe just the combination of an apple pumpkin recipe.
And that’s how I came up with the wonderful combination of them both: apple + pumpkin, apple pumpkin pie!
Have you ever tried baked apples with oats? So good. This is kind of like that – just better.
Another worthy recipe are these apple sweet potato muffins – try those next!
Ingredients For Pumpkin Apple Baked Oats
To make this pumpkin apple baked oatmeal, gather:
- Apples – You can use your choice here! I personally love gala or honeycrisp. I’d avoid green apples for this recipe.
- Pumpkin puree – Make sure not to use pumpkin pie mix, they are different. You want canned pumpkin puree.
- Oats – We use rolled often. Quick cooking oats will also work.
- maple syrup
- Brown sugar – This is another sweetener option. You can easily cut down on the added sugars by reducing the amount of maple sugar and/or brown sugar, but I find it provides a nice fall flavor and smell as well as a caramelization.
- Spices – We used cinnamon, nutmeg, pumpkin pie spice, vanilla extract. Everything fall.
This apple baked oatmeal is an 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, any form of meal prep oatmeal really comes 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.
Nutrition Content of Pumpkin Apple Baked Oatmeal
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, micronutrients that are often overlooked in our diets.
So, nothing you need to think or worry about, but know you’re nourishing your body really well with this fall breakfast option. Apple baked oats in the morning can start your day and provide you with essential nutrients!
Furthermore, I love recipes that come together quickly. From start to finish, these pumpkin apple baked oats are ready in under an hour.
How to Make Apple Pumpkin Oatmeal
For your pumpkin apple baked oats, you’ll mix your eggs, pumpkin, vanilla, maple syrup, spices, salt and baking powder in a bowl.
Then, add in the almond milk and whisk.
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 – hands down, the best part of these apple baked oats. Apples do some magic caramelization in the oven, and the pumpkin sweetens too, and it’s just so magical.
I don’t think I realized how well apple and pumpkin go together until combining pumpkin into these apple baked oats.
They give a mild sweetness with some spice that is just reminiscent of fall. The result is a soft and chewy oatmeal bake that tastes best warmed, with melted butter or nut butter.
These are also good as “bars” for weekday snack options.
Meal prep is essential, especially now with Camryn in daycare, so I’m thankful for quick, easy meal prep breakfast recipes.
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!
Want More Pumpkin Recipes?
- Pumpkin Chicken Crockpot Chili
- Pumpkin Hemp Granola Bars
- Triple Pumpkin Peanut Butter Granola
- Pumpkin Zucchini Muffins
- Chickpea Pumpkin Blondies
- Pumpkin sweet potato soup
- Flourless Pumpkin Cookies
- 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)
- Preheat oven to 350 and spray an 8x8 baking dish.
- In a large bowl, whisk together eggs, pumpkin, vanilla extract, maple syrup, sugar, cinnamon, pumpkin pie spice, salt and baking powder.
- Add in almond milk and whisk well.
- Lastly, add in oats and chopped apples, reserving some for the topping. Stir to combine.
- Pour batter into baking dish, topping with remaining diced apples.
- Cook for 40-45 minutes, or until a toothpick comes out clean.
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Amount Per Serving: Calories: 201Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 235mgCarbohydrates: 38gFiber: 5gSugar: 17gProtein: 6g
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