Pumpkin apple baked oatmeal made with oats, pumpkin, diced apple, fall spices, and chopped nuts. Bake it in under an hour for a fall meal prep breakfast!
This week has been fueled by Pumpkin Apple Baked Oats for breakfast, in a never ending supply.
That’s because last weekend I tested not one, not two, but three different variations!
And, yes, I’m still working through my five bags of apples that I accidentally ordered 2 weeks back.
However, I’m putting them to good use in this recipe.
It smelled *so* good in the kitchen while recipe testing; pumpkin spice and cinnamon and sweet baked apple permeated the air.
Sometimes I can’t decide between pumpkin and apple this time of year.
So the version I settled on has equal parts pumpkin and apples with a delicious vegan cream cheese frosting.
You’re going to love these Pumpkin Apple Baked Oats for a quick fall breakfast.
What You Need to Make Pumpkin Apple Baked Oatmeal
Here’s what you need to make this recipe:
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- baking powder
- pumpkin pie spice
- ground cinnamon
- unsweetened almond milk
- pumpkin purée
- unsweetened apple sauce
- ground flaxseed
- maple syrup
- apples
- walnuts or pecans
That’s it!
The Best Oats Are Bobs
Baked oats are just the best, right?
They’re convenient, concise, and it’s so easy to make them into fun flavors.
I used my favorite Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats to create this recipe.
I’m not kidding when I say that these oats have an entire shelf dedicated to them in my pantry.
They’re simply the best, and you can taste the difference in their quality and flavor.
You’re going to love how I dressed them up in this flavorful fall baked oatmeal!
How to Make Pumpkin Apple Baked Oatmeal
First, preheat the oven to 375°F and line a 9×9 square baking dish.
Add the oats, baking powder, pumpkin pie spice, ground cinnamon, almond milk, pumpkin puree, apple sauce, flaxseed, and maple syrup to a large mixing bowl and stir everything well to combine.
Fold in the chopped apples and your nuts of choice and mix everything again to roughly combine.
I like to peel my apples for this recipe, but you can leave the skins on, too.
Spread the mixture into an even layer in the baking dish and top with more chopped apples and pecans, if you want.
Bake the dish for ~45 minutes, or until the top is nice and golden brown.
Remove the baked oatmeal from the oven and allow it to cool for at least 30 minutes before frosting.
What You Need to Make Vegan Cream Cheese Frosting
Here’s what you need to make the frosting:
- vegan cream cheese (homemade or store bought)
- maple syrup
- cinnamon
That’s it!
How to Make Vegan Cream Cheese Frosting
This vegan cream cheese frosting is sweet, creamy, and so easy to whip up in less than 5 minutes.
The best part is that you can mix it easily by hand without dirtying up the blender.
Mix up the cream cheese frosting by adding the vegan cream cheese, maple syrup, and cinnamon to a small mixing bowl.
Whisk everything together with a fork until it’s smooth and creamy.
Next, simply the cream cheese over the baked oats in an even layer with the back of a spoon or a knife.
I like to top mine with more chopped pecans and cinnamon, for aesthetics!
Swaps and Substitutions
If you don’t have a 9 x 9 baking dish, you can use a baking dish of similar size, too!
If you use a large baking dish, you need to decrease the bake time because the baked oats will cook faster.
Use a 9 x 13 casserole dish and decrease the bake time by 10-15 minutes for the same amazing breakfast in thinner slices.
If you’re not a pumpkin fan, you can use any another veggie purée in its place, like sweet potato or butternut squash.
I like chopped pecans in mine, but you can use any nut or seed in this recipe for crunch, or omit them entirely.
The almond milk can be swapped with any milk of choice.
Notes on Meal Prep
The best part of this Pumpkin Apple Baked Oatmeal is that you can meal prep it for the week ahead.
I like to bake mine on Sunday and then enjoy slices all week along.
If you’re short on fridge space, you can pre-slice and store the baked slices in Tupperware containers.
I usually pre-slice my baked oatmeal but store it in the casserole dish with plastic wrap on top.
Either way, it stores well in the refrigerator for up to one week.
How to Serve
Enjoy this Pumpkin Apple Baked Oatmeal as a delicious pre-baked breakfast.
You can enjoy it chilled straight from the refrigerator but my favorite way is to reheat it in the microwave.
I love serving mine with a drizzle of nut butter and fresh berries, but it’s also delicious as is!
M likes to add big spoonful of almond milk yogurt to his for extra creaminess.
Add some granola on top if you need more crunch!
It’s also absolutely delicious with a warm latte or hot cup of tea or coffee.
Because it’s packed with plant-based protein and fiber, this breakfast is the perfect healthy fuel for your fall day.
Enjoy!
More Recipes With Baked Oatmeal
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XO Lauren
Pumpkin Apple Baked Oatmeal
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegan
Description
Pumpkin apple baked oatmeal made with oats, pumpkin, diced apple, fall spices, and chopped nuts. Bake it in under an hour for a fall meal prep breakfast!
Ingredients
Baked Oats
- 2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ½ tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin purée
- 1/2 cup unsweetened apple sauce
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- ¼ cup pure maple syrup
- 2 small apples, peeled and chopped
- ⅓ cup walnuts or pecans (optional)
Cream Cheese Frosting
- 4-oz vegan cream cheese
- 1 TBSP maple syrup
- Pinch of cinnamon
Instructions
Preheat the oven to 375°F and line a 9×9 square baking dish.
Add the oats, baking powder, pumpkin pie spice, ground cinnamon, almond milk, pumpkin puree, apple sauce, flaxseed, and maple syrup to a large mixing bowl and stir everything well to combine.
Fold in the chopped apples and walnuts or pecans and mix everything again to roughly combine.
Spread the mixture into an even layer in the baking dish and top with more chopped apples and pecans, if you want.
Bake the dish for ~45 minutes, until the top is nice and golden brown. Remove the baked oatmeal from the oven and allow it to cool for 30 minutes before frosting.
Mix up the cream cheese frosting by adding the vegan cream cheese, maple syrup, and cinnamon to a small mixing bowl. Whisk everything together with a fork until it’s smooth and creamy. Spread the cream cheese over the baked oats in an even layer.
Enjoy immediately! Store leftovers covered in the refrigerator for up to one week and reheat them in the microwave before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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