I paired pumpkin and apple into a baked oatmeal crowned with a cinnamon sugar topping, offering a Fall Breakfast idea that is surprisingly simple to prepare.

Jump to Recipe

I never expected pumpkin and apple to get along so well in a baked oatmeal, but here we are. I made this Pumpkin Apple Baked Oatmeal on a whim and it surprised me, juicy bits of apple tucked into creamy pumpkin puree, a sweet crisp topping that only gets better after a day or two.

It’s become my go to for sleepy weekend guests, and I keep finding reasons to pull it into my Fall Breakfast rotation. It even slides right into my Breakfast Brunch Recipes when friends stop by, so yeah you might want to make it soon.

Ingredients

Print Recipe (No Advertisments)

Rolled oats: high in fiber and complex carbs, keeps you full, adds chewy texture.
Pumpkin puree: rich in vitamin A and fiber mild sweetness, moistens the bake.
Apple: adds natural sweetness and tartness extra fiber and little vitamin C.
Eggs: provide protein and structure, help it set and slice cleanly.
Brown sugar: boosts sweetness and caramel notes, adds moisture and slight chew.
Cinnamon and pumpkin pie spice: warm flavor, makes it cozy little to no calories.
Nuts: add healthy fats and crunch, a good source of protein and minerals.

Ingredient Quantities

2 cups rolled oats (old fashioned)

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/3 cup packed brown sugar

1 cup pumpkin puree, not pumpkin pie filling

1 1/2 cups milk (dairy or plant)

2 large eggs

1 tsp vanilla extract

1 medium apple, peeled and diced (about 1 to 1 1/2 cups)

2 tbsp melted butter or neutral oil

3 tbsp granulated sugar (for the cinnamon sugar topping)

1 tsp extra ground cinnamon (for the topping)

2 tbsp cold butter (for the topping)

1/2 cup chopped pecans or walnuts, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and lightly grease an 8×8 or 9×9 baking dish or line it with parchment, you’ll want it ready.

2. In a large bowl stir together 2 cups rolled oats, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/3 cup packed brown sugar until evenly mixed.

3. In another bowl whisk 1 cup pumpkin puree, 1 1/2 cups milk, 2 large eggs, 1 tsp vanilla extract and 2 tbsp melted butter until smooth and uniform.

4. Pour the wet mixture into the dry mixture and stir just until combined, scraping the bowl so no dry oats are left, then fold in the 1 medium peeled and diced apple and the 1/2 cup chopped pecans or walnuts if using. Don’t overmix, you want the oats hydrated but not gluey.

5. Let the batter rest for 5 to 10 minutes so the oats soak up some liquid, this helps the texture, then spread the mixture evenly into the prepared baking dish.

6. Make the cinnamon sugar topping by mixing 3 tbsp granulated sugar with 1 tsp extra ground cinnamon, then cut in 2 tbsp cold butter with a fork or pastry cutter until crumbly; stir in the optional nuts if you like extra crunch. If you dont have a cutter use your fingers to rub the butter in.

7. Sprinkle the topping evenly over the oatmeal, pressing a little so some crumbs stick down but leaving plenty loose to crisp up.

8. Bake at 350 F for 35 to 40 minutes until the center is set and the topping is golden and crisp, check at 30 minutes if your oven runs hot. If you want extra crisp, broil for 1 minute at the end but watch it closely so it doesnt burn.

9. Let cool for 10 to 15 minutes before serving so it firms up, then scoop out. Store leftovers covered in the fridge up to 4 days or freeze portions up to 2 months, reheat in the oven to bring back the crisp topping.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased or lined with parchment
2. Two mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula or wooden spoon for folding and scraping
6. Knife and cutting board for the apple
7. Pastry cutter or fork to cut the cold butter into the topping
8. Oven mitts and a baking sheet to catch any drips
9. Cooling rack to let the bars firm up before serving

FAQ

Can I use quick oats or gluten free oats? A: Rolled oats give the best texture here, quick oats will make it softer and a bit gluey, you can use them but cut bake time by 5 to 10 minutes and expect a different mouthfeel. For gluten free, use certified gluten free rolled oats.

Can I make this dairy free or egg free? A: Yes. For dairy free use plant milk and oil or vegan butter. For egg free swap 2 eggs for 2 "flax eggs" (2 tbsp ground flax plus 6 tbsp water, let sit 5 minutes) or 1/2 cup applesauce, but it will be slightly denser.

How do I store and reheat leftovers? A: Cool completely, cover and refrigerate up to 4 to 5 days. Freeze in portions up to 3 months. Reheat in microwave 30 to 90 seconds or in oven at 350 F for 10 to 15 minutes, add a splash of milk if it seems dry.

What pan size and bake time should I use? A: Use an 8×8 or 9×9 baking dish, bake at 350 F for about 35 to 45 minutes until set and a toothpick in the center comes out mostly clean, edges should pull away a bit. If you use quick oats, check earlier.

Can I change the apples or add mix ins? A: Yep, firm sweet tart apples like Honeycrisp, Fuji or Gala work best, you can leave the skins on if you want. Stir in up to 1/2 cup extra mix ins like raisins, dried cranberries, chocolate chips or nuts, they all play nice.

How do I get a crunchy cinnamon sugar topping? A: Sprinkle the sugar and extra cinnamon, dot with the cold butter pieces before baking so it melts into little crisp pockets. For extra crunch, briefly broil 1 to 2 minutes at the end but watch it close, it browns fast.

Pumpkin Apple Baked Oatmeal Recipe Substitutions and Variations

Rolled oats: swap with quick oats – use the same 2 cups, you’ll get a softer, more porridge like bake and may shave off 5 to 10 minutes of baking time. For gluten free, choose certified gluten free oats.
Pumpkin puree: use canned sweet potato or roasted butternut squash puree cup for cup, they taste a bit sweeter so you might cut the brown sugar by 1 to 2 tbsp if you want.
Eggs: replace 2 large eggs with flax “eggs” – for each egg mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes. Or use 1/4 cup unsweetened applesauce per egg for a moister, denser result.
Packed brown sugar: coconut sugar works 1:1 and keeps the dry balance. If you prefer a liquid sweetener use maple syrup about 3 tbsp in place of 1/3 cup and reduce the milk by 1 to 2 tbsp to keep the batter from getting too loose.

Pro Tips

1) Let the oats soak longer for better texture. Warm the milk a little first and mix everything, then give it 20 to 30 minutes (or even refrigerate overnight) so the oats soften. Pulse about 1/2 cup of the oats briefly in a food processor if you want a smoother, more custardy bite, but dont overdo it or youll lose all the chew.

2) Make a flakier topping by using very cold butter. Freeze the butter for 10 minutes then grate it on a box grater or cut into tiny cubes and rub with your fingers, that makes much nicer crumbs that crisp up instead of melting into a greasy layer. Press a few crumbs gently into the surface so they stick, leave most loose so they brown.

3) Control apple moisture so the bake never gets soggy. Use a firm apple like Honeycrisp or Gala, or toss diced apples with 1 teaspoon cornstarch before folding them in. If you want more caramel flavor, quickly saute the apples with a pinch of salt and cinnamon first, cool them, then add.

4) For best reheating and browning, cool the pan so it firms up then reheat uncovered in a 325 to 350 F oven for 8 to 12 minutes to bring back crispness. Microwaving makes the topping floppy. If you want extra crunch at the end, broil for just 20 to 40 seconds but watch it the whole time so it doesnt burn.

Pumpkin Apple Baked Oatmeal Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I paired pumpkin and apple into a baked oatmeal crowned with a cinnamon sugar topping, offering a Fall Breakfast idea that is surprisingly simple to prepare.

Servings

servings

Calories

296

kcal

Equipment: 1. 8×8 or 9×9 baking dish, greased or lined with parchment
2. Two mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula or wooden spoon for folding and scraping
6. Knife and cutting board for the apple
7. Pastry cutter or fork to cut the cold butter into the topping
8. Oven mitts and a baking sheet to catch any drips
9. Cooling rack to let the bars firm up before serving

Ingredients

2 cups rolled oats (old fashioned)
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/3 cup packed brown sugar
1 cup pumpkin puree, not pumpkin pie filling
1 1/2 cups milk (dairy or plant)
2 large eggs
1 tsp vanilla extract
1 medium apple, peeled and diced (about 1 to 1 1/2 cups)
2 tbsp melted butter or neutral oil
3 tbsp granulated sugar (for the cinnamon sugar topping)
1 tsp extra ground cinnamon (for the topping)
2 tbsp cold butter (for the topping)
1/2 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350 F and lightly grease an 8×8 or 9×9 baking dish or line it with parchment, you'll want it ready.
In a large bowl stir together 2 cups rolled oats, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/3 cup packed brown sugar until evenly mixed.
In another bowl whisk 1 cup pumpkin puree, 1 1/2 cups milk, 2 large eggs, 1 tsp vanilla extract and 2 tbsp melted butter until smooth and uniform.
Pour the wet mixture into the dry mixture and stir just until combined, scraping the bowl so no dry oats are left, then fold in the 1 medium peeled and diced apple and the 1/2 cup chopped pecans or walnuts if using. Don’t overmix, you want the oats hydrated but not gluey.
Let the batter rest for 5 to 10 minutes so the oats soak up some liquid, this helps the texture, then spread the mixture evenly into the prepared baking dish.
Make the cinnamon sugar topping by mixing 3 tbsp granulated sugar with 1 tsp extra ground cinnamon, then cut in 2 tbsp cold butter with a fork or pastry cutter until crumbly; stir in the optional nuts if you like extra crunch. If you dont have a cutter use your fingers to rub the butter in.
Sprinkle the topping evenly over the oatmeal, pressing a little so some crumbs stick down but leaving plenty loose to crisp up.
Bake at 350 F for 35 to 40 minutes until the center is set and the topping is golden and crisp, check at 30 minutes if your oven runs hot. If you want extra crisp, broil for 1 minute at the end but watch it closely so it doesnt burn.
Let cool for 10 to 15 minutes before serving so it firms up, then scoop out. Store leftovers covered in the fridge up to 4 days or freeze portions up to 2 months, reheat in the oven to bring back the crisp topping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.