Why You’ll Love This Recipe

I love how this dish gives me all the pumpkin-spice vibes without feeling heavy. The tender oats soak up the sweetness of pumpkin and apple, while the warm spices make it feel like a treat. It’s easy to throw together, bakes beautifully, and is satisfying both warm and chilled.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats
1 tsp baking powder
1½ tsp ground cinnamon
½ tsp ground nutmeg or pumpkin pie spice
¼ tsp salt
1¾ cups milk of choice (dairy or plant‑based)
1 cup pumpkin purée
⅓ cup brown sugar or maple syrup
1 egg
1 tsp vanilla extract
1 cup diced apple (Granny Smith, Honeycrisp, or similar)
Optional: ½ cup chopped nuts (pecans or walnuts) or dried cranberries

directions

I preheat the oven to 375 °F (190 °C) and lightly grease an 8×8″ baking dish.
In a bowl, I whisk together oats, baking powder, cinnamon, nutmeg, and salt.
In another bowl, I combine milk, pumpkin purée, brown sugar (or maple syrup), beaten egg, and vanilla until smooth.
I mix the wet ingredients into the oats until evenly moistened, then fold in diced apples and any optional add‑ins.
I pour the mixture into the baking dish and smooth the top.
I bake for 35–40 minutes, until the top is set, golden, and fragrant.
I let it cool for a few minutes before serving—warm, comforting, and perfect with a drizzle of milk, yogurt, or nut butter.

Servings and timing

Servings: 6–8
Prep time: ~10 minutes
Bake time: 35–40 minutes
Total time: ~50 minutes

Variations

Vegan/dairy-free: I use almond or oat milk and replace the egg with a flax “egg” (1 Tbsp ground flax + 3 Tbsp water).
Protein boost: I stir in a scoop of vanilla protein powder before baking for extra nutrition.
Fruit swaps: I occasionally replace apples with diced pears or add mashed banana to the mix.
Crunchy topping: I sprinkle a mix of oats, nuts, and a pinch of brown sugar on top before baking for extra texture.

storage/reheating

I store leftovers covered in the fridge for up to 5 days. To reheat, I microwave individual portions for about 45 seconds or warm the whole dish in a 350 °F oven for 10–15 minutes—adding a splash of milk if needed to refresh the creaminess.

FAQs

Can I use quick oats instead of rolled?

Yes—quick oats work fine, though the texture will be softer and you may reduce baking time by a few minutes.

Is the egg necessary?

The egg helps bind the bake and gives a custardy texture. You can omit it and use a flax or chia egg, though it may be looser in texture.

Can I bake in a muffin tin?

Absolutely—I fill muffin cups about two‑thirds full and bake for 20–25 minutes for grab‑and‑go portions.

Can I prep it ahead?

Yes—I assemble it the night before, store covered in the fridge, and bake fresh in the morning for warm, fuss‑free breakfasts.

What toppings do you recommend?

I love topping each serving with a drizzle of milk, a spoon of yogurt, nut butter, or fresh fruit to enhance flavor and texture.

Conclusion

I adore this Pumpkin Apple Baked Oatmeal Bliss for bringing cozy, seasonal flavors to a healthy breakfast. It’s wholesome, comforting, and flexible—making it a go‑to recipe whenever I want something warm, delicious, and easy from my oven.