This pumpkin oatmeal bake is cozy and hearty—loaded with diced apples, warm spices, and naturally sweetened for the perfect fall breakfast or snack.

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 (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 (e.g., Granny Smith or Honeycrisp)

Optional: ½ cup chopped nuts (pecans/walnuts) or dried cranberries

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Preheat oven to 375 °F (190 °C). Lightly grease an 8×8″ baking dish.

In one bowl, whisk oats, baking powder, cinnamon, nutmeg, and salt.

In a separate bowl, whisk together milk, pumpkin purée, sweetener, egg, and vanilla.

Combine wet and dry mixtures, then fold in diced apple and optional add-ins.

Pour mixture into the prepared dish and smooth the top.

Bake for 35–40 minutes, until set and golden.

Cool slightly before serving—enjoy warm with milk, yogurt, or nut butter.

Substitute egg with a flax egg (1 Tbsp flax + 3 Tbsp water) for a vegan version.

Add chopped pears or mashed banana instead of apple for a twist.

Top with oat-nut crumble for crunch before baking.