Description
This pumpkin baked oatmeal is a cozy fall breakfast packed with rich pumpkin, buttery oats, maple syrup, and warm spices, topped with sweet cinnamon apples.
Ingredients
Scale
For apples:
- 4 medium apples or 3 large, peeled and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons water
For oatmeal:
- 3 1/3 cups old-fashioned rolled oats
- 2 cups milk
- 1 15-oz can pumpkin puree
- 3 large eggs
- 1/3 cup pure maple syrup or agave
- 2 tablespoons brown sugar, packed
- 2 1/2 tablespoons unsalted butter, melted, or olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 1/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans or walnuts, optional
Instructions
- Cook the apples. Melt the butter in a medium skillet over medium-low heat. Add the apples, sugar, cinnamon, and water. Stir to coat, then cook, stirring occasionally until the apples have softened and the liquid has evaporated, about 5-8 minutes.
- Prep your tools. Preheat oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray.
- Make the oatmeal mixture. Combine all the oatmeal ingredients except the nuts in a large bowl. Mix well.
- Assemble and add nuts. Pour the mixture into the prepared baking dish and sprinkle the chopped nuts on top, if using.
- Add the apples. Transfer the cooked apple slices to the oatmeal, spreading them out over the top of the mixture. Don’t add extra liquid from apples.
- Bake for about 40-45 minutes, or until golden on top and set. Check at the 40-minute mark.
- Dig in. Serve with whipped cream and/or maple syrup, if desired.
