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.
Fall is in the air, can you feel it?
It was in the low to mid 70s this weekend, such a nice change of pace. I woke up yesterday morning craving a fall breakfast. Lucky for me, I had some of this Apple Pumpkin Pie Baked Oatmeal to reheat.
Although it’s supposed to get back into the 80s this week, I’m hopping on the pumpkin train. I’ve been on the apple train for quite a while (since we went apple picking), but now that the weather has cooled down, it seems more appropriate to indulge in pumpkin things. How do you feel about that – have you given in to pumpkin anything yet?
I was feeling rather productive inside this weekend. Basically, cleaned out my summer wardrobe and brought down my fall sweaters and warmer clothes. Can you tell I’m ready for cooler weather?
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, 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. We’re getting additional fiber from whole grain oats, and natural sugar from maple syrup. 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.
To start, 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’ll come out with this.
- 2 eggs
- 1 15 oz can pumpkin puree
- ½ tsp vanilla extract
- ¼ cup maple syrup (the real stuff)
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¾ 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
- 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.
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.
These are also good as “bars” for weekday snack options.
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What’s your favorite way to use pumpkin?