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. 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!
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.
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.
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.
The key ingredients you’ll need are:
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.
For your pumpkin apple breakfast bake, 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.
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.
Meal prep is essential, especially now with Camryn in daycare, so I’m thankful for quick, easy meal prep recipes.
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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What’s your favorite way to use pumpkin?