Can’t choose between pumpkin and apple as your favorite fall flavor? With this pumpkin apple baked oatmeal you don’t have to! This oat bake works best in muffin tins or small ramekins. The cook time may vary depending on the size of the baking container you choose.
This oatmeal is supposed to be gooey, even after it’s fully cooked. It’s the consistency of a pumpkin-y porridge. Don’t expect them to set like baked goods. The result is warm, creamy, and subtly sweet. It will also make your kitchen smell heavenly.
Pumpkin Apple Oat Bake
Can't choose between pumpkin and apple as your favorite fall flavor? Here you don't have to! This breakfast bake is warm, creamy, and subtly sweet. It will also make your kitchen smell heavenly!
Print
Ratings & Comments
Servings
Ingredients
Grain
- 1 cup oats, 4 oz
Fruit & Veggies
- 1 apple, small dice
- 1/2 cup pumpkin puree, 4 oz
Protein
- 1 cup plant-based milk, 8 oz
- 1 Tbsp ground flax seeds
Seasonings
- 1/2 tsp vanilla
- 1 Tbsp pumpkin pie spice, or make your own, see notes
- 2 Tbsp maple syrup, optional
- 1/2 tsp baking powder
- 1/2 tsp salt
To Garnish
- pecans, or pumpkin seeds to garnish
- yogurt of choice, to garnish (optional)
Useful Equipment
Instructions
- Preheat the oven to 350°F.
- In a bowl, stir together the pumpkin, milk, apples, flax seed, and vanilla. Let this sit for a few minutes to hydrate and activate the binding properties of the flax seeds.
- Stir in the oats and the rest of the seasonings. Lightly grease muffin tins or baking dish.
- Bake for 30-40 minutes, until firm on the top. This dish is not intended to be the texture of muffins or bread, but rather firm on the top and gooey on the inside like a bread pudding.
- Allow to cool and rest for 10 min before serving.
Notes
DIY Pumpkin Pie Spice:
- 1-1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp ground cloves
Save This Recipe to Your Personal Library!Check out my recipe app where you can gain access to my complete recipe library and save and organize your favorites! It has lots of other awesome features too, including meal planning tools and automatic grocery lists! ♡ Learn More ♡
These looks delicious! We’re on a pumpkin/apple kick too so this is a perfect recipe for us!
Do you use rolled oats not quick cook? And does this freeze well?
I haven’t tried it with rolled oats, and I haven’t tried freezing it. If you try, let us know how it goes! I‘m sure it would work fine, it would just change the texture a bit. This recipe is supposed to be gooey so it isn’t important for the oats to be absorbent like in my flourless baked goods. Hope that helps
Hi Katie – I love your recipes! I may not be doing the math quite right, but if this recipe is four servings, I don’t think it adds up to a full protein or full fruit serving if folliowing the BLE program, correct?
Hi! That’s correct, you’ll need to complete the protein serving with nuts or yogurt as a topping. To complete the fruit serving, you can top with some diced apples or eat some extra fruit on the side.
These are absolutely delicious! I’m making them for Christmas breakfast… This is my second time making them. Can’t wait to eat them! My kids are excited too!
Yay! So happy to hear that Carolee, Merry Christmas! 🎄
Pingback: Carrot Cake Oatmeal Bars | Katie's Conscious Kitchen
Pingback: Peanut Butter & Jelly Baked Oatmeal | Katie's Conscious Kitchen
Pingback: Sweet Potato Breakfast Bake | Katie's Conscious Kitchen
Pingback: Apple Breakfast Crisp For One | Katie's Conscious Kitchen
Pingback: Berry Breakfast Crisp | Katie's Conscious Kitchen
These are wonderful! Has anyone tried it with unsweetened applesauce instead of pumpkin? I don’t always have pumpkin on hand, but applesauce (fresh when possible) is a staple.
Thank you for your feedback Thelma! I’m sure it would work well, if you try it let us know!
Pingback: Pumpkin Chickpea Curry (Vegan!) | Katie's Conscious Kitchen