This baked oatmeal is filled with the flavors of apple and pumpkin and is perfect for a crisp fall morning. It’s made with simple ingredients and is naturally sweetened using maple syrup and dates.
As I’ve mentioned before, oatmeal is one of my favorite things to have for breakfast. I love this version because it is super easy to put together and throw in the oven.
To start, we combine the dry ingredients together in a large bowl. These include:
- Rolled oats – Make sure to get certified gluten-free if needed.
- Baking powder
- Spices – Cinnamon, nutmeg, and ginger give this recipe that lovely pumpkin spice flavor.
Next, in a separate bowl, combine the wet ingredients together:
- Non-dairy milk – I like to use unsweetened almond milk.
- Pumpkin – I use 1 whole cup to give the oatmeal a nice pumpkin flavor.
- Maple syrup
- Vanilla extract
Next, combine the wet and dry ingredients and add in diced apples and finely chopped dates. I chose to use dates to add some extra sweetness as opposed to cane sugar because they have more health benefits than sugar. Dates are high in fiber and nutrients, yet are still deliciously sweet.
Finally, we are ready to transfer the oatmeal into a casserole dish. If you like pecans, feel to sprinkle them on top. Place the casserole dish in the oven, and about 40 minutes later you will have a satisfying, healthy breakfast that is ready to eat!
While this baked oatmeal is delicious on it’s own, I sometimes like to pour a little bit of almond milk over it and add a drizzle of maple syrup.
If you try this recipe, I would love to hear how it turns out! Please rate and comment below. Also, be sure to check out my Caramel Apple Oatmeal!
Baked Apple Pumpkin Oatmeal
This vegan baked apple pumpkin oatmeal is made with simple ingredients and is naturally sweetened. Serve as is or with a splash of almond milk and a drizzle of maple syrup.
- 2 cups rolled oats certified gluten-free, if needed
- 2 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 ½ cups unsweetened non-dairy milk
- 1 cup canned pumpkin
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 3 apples peeled and diced
- 4 medjool dates pitted and finely chopped
- ½ cup pecans chopped (optional)
Preheat the oven to 375 degrees F and lightly grease a 2 quart casserole dish.
In a large bowl, combine the rolled oats, cinnamon, baking powder, salt, nutmeg, and ginger. Set aside.
In a medium bowl, add the non-dairy milk, pumpkin, maple syrup, and vanilla extract. Stir to combine.
Pour the liquid ingredients into the dry ingredients. Stir to combine.
Add the apples and dates and stir again to incorporate.
Transfer oatmeal mixture to the prepared casserole dish. Sprinkle the pecans in an even layer on top, if using.
Bake for 40-45 minutes, or until no liquid remains.
Let cool for a few minutes, then serve. If desired, top with a splash of almond milk and a drizzle of maple syrup. Leftovers will keep for 3-4 days in the refrigerator.
Inspired by the Maple-Cinnamon Apple and Pear Baked Oatmeal from The Oh She Glows Cookbook by Angela Liddon.