This warm, hearty Pumpkin Apple Baked Oatmeal recipe is filled with real pumpkin and warm, cozy spices, and is topped with an irresistible pecan streusel topping! Make it the morning you want to enjoy it or the night before for an easy breakfast in the morning!
Make ahead breakfasts or breakfasts that taste just as good reheated as the first time around are always a favorite around here. Anything that can make the morning easier, while still being delicious and satisfying, is a win.
Based off of our Maple Pecan Pumpkin Baked Oatmeal, this Pumpkin Apple Baked Oatmeal is just that!
Delicious, satisfying and can be made ahead of time!
You don’t have to worry about this oatmeal being bland. Filled with a cup of real pumpkin, a cup of tart, fall apples, and lots of warm, cozy fall spices, this baked oatmeal is packed with flavor!
Topping the oatmeal is a sweet and crunchy pecan streusel. Feel free to leave it off if you aren’t a fan of nuts, but it does add a good maple-ly crunch to each bite.
And best of all, we can make it at the beginning of the week and reheat it throughout the week for a quick, easy breakfast option that tastes just as good as the first time around!
How to Make Pumpkin Apple Baked Oatmeal
Start by preheating your oven to 350 degrees Fahrenheit. Spray an 8×8 inch or 9×9 inch baking dish with non-stick cooking spray. (The oatmeal pictured was made in an 8×8 inch baking dish.)
In a large bowl, whisk together the oats, cinnamon, baking powder, salt, nutmeg, ginger, and allspice until the spices are thoroughly combined.
In a medium bowl, carefully whisk together the milk, pumpkin puree (not pumpkin pie filling!), vanilla extract, and eggs until the eggs are thoroughly incorporated.
Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely coated.
You want to make sure that you don’t have any clumps of oats that will don’t get coated. Nobody likes biting into dry oatmeal, flavorless oatmeal!
Stir in the chopped apple.
Pour the mixture into your prepared baking dish.
In a small bowl, stir together chopped pecans, oats, and flour. Stir in maple syrup until pecan mixture is coated. Sprinkle over the top of oatmeal.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out mostly clean. If the pecan topping looks like it’s browning too quickly, loosely cover with aluminum foil.
(If you are planning on baking the oatmeal the next morning, make the oatmeal up until the topping. Cover tightly, and refrigerate until ready to bake. When ready to bake, remove from the refrigerator and make the pecan streusel topping. Sprinkle the streusel topping over the top, and bake.)
Remove the baked oatmeal from the oven to a wire rack, and allow to cool for 10 minutes before cutting into pieces and serving.
Store any remaining oatmeal covered in the refrigerator.
Tips for Success
- Flavorful, firm apples work the best for this recipe. I used SweeTango for this oatmeal, but Honeycrisp, Granny Smith, Haralson, etc. would work well.
- If I know we won’t be eating all of the baked oatmeal right away, I like to bake my oatmeal until there are still a few crumbs that stick to the toothpick when it is inserted in the center. This keeps the pieces that are reheated later from being too dry.
- Feel free to add in some additional chopped pecans into the base of the oatmeal for a bit of a crunch.
- We’ve tried to use as little sweetener as possible knowing that we like to serve it with maple syrup and to keep this baked oatmeal on the healthier side. If you like your oatmeal on the sweeter side, you will want to up the maple syrup from 1/3 Cup to 1/2 Cup.
- Love maple? Swap out the vanilla extract for maple extract for more maple flavor!
Love Baked Oatmeal? More Baked Oatmeal Recipes to Try!
- Peanut Butter Banana Bread Baked Oatmeal
- Peanut Butter Chocolate Chip Baked Oatmeal
- Strawberry Banana Bread Baked Oatmeal
For the Oatmeal
- 2 1/2 Cups rolled oats
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1 1/2 Cups milk of your choice
- 1 Cup pumpkin puree
- 1/4 Cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1 Cup chopped apple
For the Topping
- 1/3 Cup chopped pecans
- 3 Tablespoons rolled oats
- 1 Tablespoon flour
- 2 Tablespoons pure maple syrup
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 inch or 9x9 inch baking dish with non-stick cooking spray. (Oatmeal pictured was made in an 8x8 inch baking dish.)
- In a large bowl, whisk together the oats, cinnamon, baking powder, salt, nutmeg, ginger, and allspice.
- In a medium bowl, carefully whisk together the milk, pumpkin puree, maple syrup, vanilla extract, and eggs.
- Add the wet ingredients to the dry ingredients, and stir to combine. Stir in the chopped apple.
- Pour batter into prepared baking dish.
- In a small bowl, stir together chopped pecans, oats, and flour. Stir in maple syrup until pecan mixture is coated. Sprinkle over the top of oatmeal.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out mostly clean. ***
- Remove to a wire rack to cool for at least 10 minutes before cutting into pieces and serving.
- Store leftovers in the refrigerator.
***If you are planning on baking the oatmeal the next morning, make the oatmeal up until the topping. Cover tightly, and refrigerate until ready to bake. When ready to bake, remove from the refrigerator and make the pecan streusel topping. Sprinkle the streusel topping over the top, and bake.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 238mgCarbohydrates: 35gFiber: 4gSugar: 15gProtein: 7g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.