Pumpkin Apple Baked Oatmeal
A warmly spiced baked oatmeal featuring creamy pumpkin, tender apple pieces, pure maple syrup, and a crisp cinnamon-sugar finish. This comforting breakfast bake develops a firm yet moist texture that slices neatly after resting.
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Ingredients
For the Pumpkin-Apple Oatmeal
- 1 medium apple cut into approximately ¼-inch cubes
- 1¾ cups almond milk
- 2 cups old-fashioned rolled oats
- 3 tablespoons pure maple syrup
- 1 cup plain pumpkin purée
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1¼ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
For the Cinnamon-Sugar Topping
- 1½ tablespoons granulated white sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9 × 9-inch baking dish, or another similarly sized dish, with nonstick cooking spray.
- Place the pumpkin purée, almond milk, egg, maple syrup, and vanilla extract in a large mixing bowl. Whisk thoroughly until the mixture is smooth and evenly blended.
- Add the rolled oats, diced apple, baking powder, sea salt, cinnamon, ginger, allspice, and cloves to the pumpkin mixture. Stir until the oats are fully moistened and the apple pieces are distributed throughout.
- Transfer the oatmeal mixture to the prepared baking dish. Use a spatula to spread it into an even layer.
- Combine the granulated sugar and cinnamon in a small bowl. Scatter the cinnamon-sugar mixture uniformly across the surface of the oatmeal.
- Bake for 30–35 minutes, or until the center is set and the top has developed a light golden color.
- Remove the dish from the oven and allow the baked oatmeal to stand for 10 minutes before slicing and serving.
Notes
Cutting the apple into small, evenly sized pieces helps it soften properly and ensures that each portion contains fruit.
The resting period allows the oatmeal to become firmer, making it easier to cut into clean servings while giving the flavors time to settle.