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Baked Pumpkin-Apple Oatmeal with Pecans

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This baked pumpkin-apple oatmeal with pecans is the perfect dish to enjoy the classic seasonal flavors of fall.

There is a piece of baked pumpkin-apple oatmeal with frosting on a plate. There are slices of apple on the plate. There is a black baking pan with the baked oatmeal in the background. Items are on a white surface. this …

This recipe is easy to make and ready in under an hour.

It is ideal for a healthy breakfast but it also makes a great snack or dessert that the whole family will love!

  • Prep Time: 10 minutes
  • Baking Time: 35 to 40 minutes
  • Total Time: 55 minutes
  • Servings: 8
  • Prep Level: Beginner +
Closeup photo of a black square baking pan with baked pumpkin-apple oatmeal in it with chopped pecans sprinkled on top. Pan is on a wire cooling rack which is on a white surface.

Reasons To Love This Recipe

Delicious and Healthy Ingredients: This pumpkin oatmeal bake is packed with warm spices, as well as fiber from the rolled oats and vitamins from the pumpkin and apples.

Easy to Make: With simple ingredients and straightforward steps, this baked oatmeal recipe is really easy to whip up.

Meal Prep Friendly: This easy pumpkin-apple oatmeal can be made ahead of time and on busy mornings, it takes just a few minutes to reheat.

Ingredients

Ingredients for Baked Oatmeal: Oats. pumpkin puree, milk, a whole apple, chopped pecans, maple syrup, two eggs, brown sugar, baking powder, salt, vanilla extract, ground pumpkin spice, and ground cinnamon. All items are on a white surface.

What You Will Need

  • Rolled oats: old-fashioned oats work best. I don’t recommend substituting them for quick oats or steel cut oats as the liquid ratio and cook time are different.
  • Apple: finely chopped
  • Pure maple syrup
  • Brown sugar: either light or dark
  • Pumpkin pie spice
  • Ground cinnamon
  • Pure vanilla extract
  • Baking powder
  • Salt
  • Large eggs: room temperature
  • Milk: I like to use whole milk. Alternatives: soy milk, unsweetened almond milk, oat milk, coconut milk, or cashew milk.
  • Pecans: great substitutions are walnuts or pumpkin seeds (pepitas).
There is a black square baking pan with baked pumpkin-apple oatmeal in it with a white frosting drizzled on top. There is a metal spatula resting in the pan. Pan is on a white surface.

​Favorite Toppings

Pour a little maple syrup over the top, add a dollop of Greek yogurt, sprinkle a few chocolate chips on top, or drizzle maple glaze and serve the baked oatmeal as a dessert.

Maple Glaze: 2 tablespoons softened cream cheese, 2 tablespoons powdered sugar. 1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup. To Make: Mix all the ingredients in a small bowl. If the glaze is too thick, add a splash of milk. If the glaze is too thin, add a little more powdered sugar. 

Kitchen Equipment and Tools

  • 8-inch square baking pan
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • Wooden spoon
  • Rubber spatula
  • Oven mitts
  • Cooling rack

How To Make

There is a wooden cutting board with a mound of chopped apples and a half of apple on it. Board is on a white surface.
There is a large clear glass bowl with old-fashioned oats, chopped apple, and pumpkin puree in it. Bowl is on a white surface.

Preheat oven.

Lightly grease an 8-inch square baking pan.

​Chopped the apple into small pieces.

​Pour the oats, chopped apple, and pumpkin into a large bowl.

There is a large clear glass bowl with old-fashioned oats, chopped apple, pumpkin puree, vanilla extract, and ground spices in it. Bowl is on a white surface.
There is a large clear glass bowl with old-fashioned oats, chopped apple, pumpkin puree, vanilla extract, ground spices, and a beaten egg in it. There is a wooded spoon resting in the bowl. Bowl is on a white surface.

Add the maple syrup, brown sugar, ground cinnamon, pumpkin pie spice, and baking powder. Stir a few times just to incorporate the ingredients.

​Stir in the lightly beaten eggs.

There is a large clear glass bowl with old-fashioned oats, chopped apple, pumpkin puree, vanilla extract, ground spices, and a beaten egg in it with milk poured over the top. There is a wooded spoon resting in the bowl. Bowl is on a white surface.
There is a large clear glass bowl with an oatmeal pumpkin batter in it. There is a wooden spoon resting in the bowl. The bowl is on a white surface.

Pour in the milk.

Stir with a wooden spoon or rubber spatula until completely blended.

There is a black square baking pan with an oatmeal pumpkin batter in it. In the background there is a small white bowl pecan pieces in it. Items are on a white surface.
There is a black square baking pan with an unbaked oatmeal pumpkin batter in it with chopped pecans sprinkled on top. Pan is on a white surface.

Scrape the oatmeal mixture into the prepared baking dish.

Even out the mixture with a spatula and sprinkle the top with pecans.

There is a black square baking pan with baked pumpkin-apple oatmeal in it with chopped pecans sprinkled on top. Pan is on a wire cooling rack which is on a white surface.

Bake until puffed, set, and the top is golden brown.

Let cool on a wire rack for 10 minutes before serving with your favorite topping.

​For complete measurements and baking times, see the recipe card below.

How To Store

In the fridge: Allow the baked oatmeal to cool, then cover the baking dish with a tight-fitting lid, or plastic wrap or transfer it to an airtight container and store in the fridge for up to 5 days.

In the freezer: After the oatmeal has completely cooled, cut it into portions, and store it in freezer-safe containers or bags. You can freeze the baked oatmeal for up to 3 months. 

How To Reheat

To reheat the entire pan of refrigerated baked oatmeal: Cover it with foil and reheat it in the oven at 350ºF for about 20 minutes or until warm.

To reheat refrigerated individual portions: Set oven or toaster oven to 350ºF, tent with foil, and bake for 5-10 minutes. If you’re in a hurry, reheat in the microwave for 1 minute. Once warm, add your favorite toppings and enjoy!

There is a piece of baked pumpkin-apple oatmeal on a white plate. There is maple syrup and a dollop of greek yogurt on top of the oatmeal. There is a fork resting on the plate and a yellow plaid cloth napkin laying next to the plate. Items are on a white surface.

Love this recipe? Check out more of my favorite breakfast dishes:

Yield: 8

Baked Pumpkin-Apple Oatmeal with Pecans

There is a piece of baked pumpkin-apple oatmeal with frosting on a plate. There are slices of apple on the plate. There is a black baking pan with the baked oatmeal in the background. Items are on a white surface.

Easy baked pumpkin-apple oatmeal is a healthy breakfast, snack, or dessert with classic fall flavors that the entire family will love!

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 2.5 cups old-fashioned regular rolled oats
  • ​1 can pumpkin puree (15 ounces)
  • 1 large apple: finely chopped
  • 1/4 cup pure maple syrup
  • 1/4 brown sugar: either light or dark, lightly packed
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs: room temperature, lightly beaten
  • 1 cup whole milk
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 375.
  2. Lightly grease an 8-inch square baking pan with cooking spray or 1 tablespoon of melted unsalted butter.
  3. ​Chopped the apple into small pieces.
  4. ​Pour the oats, chopped apple, and pumpkin into a large bowl.
  5. Add the maple syrup, brown sugar, ground cinnamon, pumpkin pie spice, and baking powder. Stir a few times just to incorporate the ingredients.
  6. ​Stir in the lightly beaten eggs.
  7. Pour in the milk. Stir with a wooden spoon or rubber spatula until completely blended.
  8. Scrape the oatmeal mixture into the prepared baking dish.
  9. Even out the mixture with a spatula and sprinkle the top with pecans.
  10. Bake until puffed, set, and the top is golden brown, about 35 to 40 minutes.
  11. Let cool on a wire rack for 10 minutes before serving with your favorite topping.

Notes

Kitchen Equipment

  • 8-inch square baking pan
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • Wooden spoon
  • Rubber spatula
  • Oven mitts
  • Cooling rack

Reasons To Love This Recipe

  • Delicious and Healthy Ingredients
  • Easy to Make
  • Meal Prep Friendly

​Favorite Toppings

Drizzle a little maple syrup over the top

A dollop of Greek yogurt

Chocolate chips sprinkled on top

Maple Glaze: 2 tablespoons softened cream cheese, 2 tablespoons powdered sugar. 1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup. To Make: Mix all the ingredients in a small bowl. If the glaze is too thick, add a splash of milk. If the glaze is too thin, add a little more powdered sugar. 

Store in the refrigerator for up to 5 days in an airtight container or freeze for up to 3 months.

​To reheat, cover with foil and bake for 10 to 15 minutes in a 350 preheated oven or toaster oven.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 302Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 211mgCarbohydrates: 24gFiber: 3gSugar: 16gProtein: 3g

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Breakfast

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