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