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This easy apple pumpkin baked oatmeal topped is the best thing to happen to our fall breakfast table! It’s packed with the cozy, warm flavors of rich pumpkin purée, buttery oats, maple syrup, and fall spices. A layer of sweet cinnamon apples takes it over the top.

I’ve been making raspberry baked oatmeal all summer. Now, it’s time to welcome in fall with cozy breakfast recipes like caramel apple cinnamon rolls, homemade pumpkin bread, and pumpkin baked oatmeal.

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Right in time for the holidays, this apple pumpkin baked oatmeal is perfect for crisp weekend mornings. Apples and pumpkin pairs perfectly together with the sweetness of the apples balancing the richness of the pumpkin. The smell of pumpkin oatmeal baking and a mug of pumpkin spice hot chocolate is exactly the vibe I’m going for all season long. With about 10 minutes of prep, you’ll have it in the oven. 

About This Fall Apple Pumpkin Baked Oatmeal Recipe

Easy to make. Make this cozy apple pumpkin oatmeal bake with apples and simple ingredients in less than an hour.

Packed with flavor. With real pumpkin purée and maple syrup, creamy oats, brown sugar, and a mix of fall spices, the smell of this oatmeal baking is enough to lure the whole household to the table.

Easy to customize. This recipe is super flexible. Add in ingredients like chocolate chips and pecans. Serve it for breakfast, brunch, or with tea or coffee in the afternoon. It’s in your hands!

Make-ahead friendly. Enjoy this baked oatmeal warm from the oven, or bake it ahead of time to store for a delicious meal prep breakfast.

Ingredients You’ll Need

This pumpkin baked oatmeal is like a cross between breakfast and apple crisp. Only we’re flipping the script, and the oats are going underneath the apples! These are the ingredients you’ll need. Scroll to the recipe card for the full measurements and recipe details.

Oats – The best oats for baked oatmeal are old-fashioned, rolled oats. Instant oats will turn to mush, and steel-cut oats tend to be tough and chewy.

Milk – Any kind. This recipe works with whole milk, 2%, or any dairy or non-dairy milk.

Pumpkin Purée – Pumpkin purée and pumpkin pie filling are NOT the same ingredient. Make sure you’re using a can of 100% pure pumpkin purée!

Eggs – You’ll need 3 large eggs to give this oatmeal structure. Eggs also add a nice boost of protein.

Maple Syrup – For those cozy fall vibes. Use pure maple syrup (not pancake syrup), or you can use another sweetener, like agave or honey.

Brown Sugar – You could use white granulated sugar here, but it doesn’t have quite the same rich, caramelized flavor that brown sugar does.

Butter – Melted in the microwave, or you can use olive oil.

Spices – Cinnamon, nutmeg, ginger, cloves, and allspice. Or, you can swap these individual spices with pumpkin pie spice. Apple pie spice would work, too, since the ingredients are almost the same.

Baking Powder – Make sure your baking powder isn’t expired. If it’s been open in the cupboard for longer than 6 months, consider buying a new package.

Pecans – Or walnuts, chopped. Nuts are optional and can be left out to keep this recipe nut-free. You could also add chocolate chips or dried cranberries.

For the Sautéed Apples

Apples – Choose a good baking apple that holds up in high temperatures, like Granny Smith, Honeycrisp, or Gala apples. Peel, core, and slice the apples into even-sized pieces.

Butter and Sugar – I recommend unsalted butter. Brown sugar adds more depth of flavor, but white granulated sugar is just fine.

Cinnamon – Or nutmeg. Swap with pumpkin pie spice for a festive touch. 

How to Make Pumpkin Baked Oatmeal With Apples

Whether I’m baking it in the morning or preparing it the day before (see below), I love that this pumpkin baked oatmeal needs only 10 minutes of hands-on prep. Let’s go over the steps to make it together:

Cook the apples.

Prepare the pumpkin oatmeal.

Cook the apples. Start by sautéeing the apple slices with butter, sugar, cinnamon, and a little water in a skillet over medium-low heat. Cook for 5-8 minutes, stirring occasionally, until the apples are soft and the liquid has cooked off.

Make the oatmeal mixture. Next, add all of the oatmeal ingredients (apart from the nuts) to a large bowl and mix well.

Fill the pan and add nuts.

Top with apples and bake!

Assemble. Transfer the oatmeal mixture to a lightly greased 9×13-inch baking dish. Sprinkle the chopped nuts on top. Spread the cooked apples evenly over the oatmeal, but don’t add any extra liquid.

Bake. Bake your pumpkin oatmeal at 375ºF for 40-45 minutes, or until the top is golden and the oatmeal has baked through. I usually check at the earliest suggested time (40 minutes) and go from there.

Serve. Dig into this baked oatmeal and serve with whipped cream and a drizzle of maple syrup. Enjoy!

Can I Prepare This the Night Before?

Yes, you can assemble your pumpkin oatmeal in the baking dish as directed. Cover the unbaked oatmeal and store it in the fridge until the following day, and bake it fresh.

Serving Suggestions

Serve this pumpkin pie baked oatmeal warm with yogurt, a drizzle of nut butter or caramel sauce, or dolloped with whipped cream. It’s perfect eaten as-is with a steaming cup of coffee in the morning, too. For a special occasion, add it to a brunch spread with homemade apple turnovers and maple bacon pancakes or savory breakfast sliders.

Storing and Reheating

Refrigerate. Store this pumpkin baked oatmeal covered in the fridge up to 5 days.

Reheat. Reheat this baked oatmeal in the oven, or you can reheat individual slices in the microwave. 

Freeze. Cut the baked oatmeal into squares, wrap them in plastic wrap, and stash the slices all together in a freezer bag. Freeze for up to 2 months. They’re perfect for grab-and-go breakfasts.

More Cozy Fall Breakfast Ideas

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Apple Pumpkin Baked Oatmeal

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Author: Shelly

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 servings 1x

Category: Breakfast

Method: Oven

Cuisine: American

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
1x2x3x

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.

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