Recipe: Pumpkin Apple Baked Oatmeal
Wake up with a slice of this cozy pumpkin apple baked oatmeal! Packed with pumpkin and apples, it’s a nutritious way to start any fall day! A slice of this pumpkin apple baked oatmeal will instantly put you in a happy fall loving mood!
WHY PUMPKIN APPLE BAKED OATMEAL IS A GREAT BREAKFAST
This recipe is a a great breakfast because it starts your day with a lot of important nutrition that some of us don’t get enough of….fiber, I’m looking at you!
Both oats, pumpkin and apples are a great source of fiber. Oats contain a soluble fiber called beta-glucan which helps to lower cholesterol. They also give this baked oatmeal more protein per bite.
Pumpkin, pumpkin seeds and apples also contribute to the fiber content of this recipe, that will help fuel your morning and keep you fuller for longer. I love topping a slice with creamy, unsweetened almond butter, which gives it some healthy fat that helps with satiety too!
I also love this recipe because it’s a great one to prep ahead of time for the week. The fall brings back schedules and routines that we may have neglected during the summer and while I’m not a huge meal-prepper, somedays it’s just super easy to have the meal already there for you.
1 1/2 cups old-fashioned oats
1 tbsp. ground flax seed
1 tsp baking powder
1/2 tsp sea salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp. ground or fresh ginger
1/4 tsp. ground nutmeg
1/2 cup pumpkin puree
1 large egg lightly beaten*
1/4 cup pure maple syrup
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/3 cup diced apples
+1/2 apple thinly sliced as the topping
2 tbsp. pumpkin seeds
* you can use gluten free oats here as well.
** for a vegan substitution use 1 tbsp. ground flaxseed or chia seeds with 2 1/2 tbsp. warm water.
Preheat oven to 350 degrees F. Grease a 9×9” baking pan, set aside.
In a small bowl mix together the oats, flax seed, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large bowl, mix together the pumpkin puree, egg and maple syrup. Stir until combined. Add the almond milk and vanilla and stir until completely combined. Add in the apples and mix together one more time.
Add dry ingredients to the wet ingredients and stir until completely combined.
Pour batter into prepared baking dish. Slice the remaining apple into very thin slices and arrange on top of the oatmeal along with the pumpkin seeds.
Bake in the preheated oven for 30-35 minutes or until the stop is set and slightly browned. Remove from oven and let the oatmeal cool to room temperature.
Drizzle with almond butter and top with extra low sugar granola if desired!
Store in the fridge for up to a week — the cold pieces taste great too!