The weather is finally changing a bit here in Houston and I am still enjoying some variation of my baked oatmeal each weekday morning. If you’ve been reading this blog for a little while, 1. Thank you! 🙂 2. You have probably picked up on my affinity for all-in-one dishes. I like to get different flavors, nutritional value, and multiple textures into each meal and dirty as few dishes as possible. So, in transitioning this dish to a more “Fall” flavor palate, I did just that. This pumpkin maple baked oatmeal has berries, nuts, apples, and, of course, a light orange color from pumpkin. I hope you’ll try it this season and let me know your thoughts! I touched on how baked oatmeal is an easy way to get the comfort of a steamy bowl of oats in the convenience of something handheld in my apple cinnamon baked oatmeal recipe post.
As you can tell for the title, this rendition differs from the apple cinnamon version in flavor. Additionally, I omitted the egg since pumpkin is used. You can still add an egg to the mix if you like but it really isn’t necessary. Check out my semi-homemade pumpkin cupcakes recipe if you have doubts! The flavors of this baked oatmeal is decidedly autumnal. There are tart dried cranberries and pieces of sweet Honeycrisp apples mixed throughout. My pumpkin maple baked oatmeal keeps in the fridge for about a week so it’s the perfect thing to make on a Sunday evening for your workweek breakfasts. Chilly days call for warm breakfasts so give this one a go and heat it up for about thirty seconds each morning.
If baked oatmeal is not your thing or you just want more options, check out my homemade instant oatmeal mix. There are also a ton more recipes to start your day on the breakfast & brunch page. Thanks for reading!
- 4 cups rolled oats (not quick oats)
- 1 large apple chopped
- 1/2 cup canned pumpkin
- 1/3 cup Maple syrup
- 1/3 cup dried cranberries
- 1/3 cup walnut pieces
- 1 2/3 cup milk I used unsweetened almond
- 4 tablespoons butter melted
- 1 teaspoon cinnamon
- dash sea salt
Preheat oven to 350 degrees. Thoroughly mix all dry ingredients plus chopped apple together in a large bowl.
In a smaller bowl, mix together remaining ingredients.
Mix wet and dry well, ensuring there are no dry "pockets" in the mixture. Spread into a square (8" by 8" or 9" by 9") baking pan.
Bake for about 25 minutes or until top of oatmeal is firm when pressing down on it with your fingers (but not hardened). Cool for about 30 minutes then slice into six pieces. Store covered in the fridge. Keeps for about a week.