I don’t have a new meal plan for you this week, but what I do have is this Pumpkin Apple Baked Oatmeal with optional Maple Cream Cheese Drizzle! I packed all the fall flavors (and 17 grams of protein per serving!) into this easy, healthy, meal prep friendly breakfast. Top it off with a decadent maple cream cheese drizzle to make it brunch-worthy, or skip the drizzle if you’re trying to keep things healthier. I’ve got scannable MFP barcodes included for both options.

how to

Store and Freeze Baked Oatmeal

You can store baked oatmeal in the refrigerator or freezer, and it’s a perfect meal prep breakfast!

• Refrigerator: Once the baked oatmeal has completely cooled, cover the entire baking dish with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for 6-7 days.
• Freezer: Once the baked oatmeal has completely cooled, cut it into 6 slices and wrap each slice in foil or wax paper. You can also freeze the entire baked oatmeal (with the baking dish if it’s freezer safe)- just wrap it well, minimizing the amount of air between the baked oatmeal and the wrap, then place it in the freezer.

get this container

Re-heating and Serving Baked Oatmeal

• Hot or cold: I prefer to eat my baked oatmeal warm, so I just reheat it in the microwave for 30-60 seconds before serving. You can totally eat it cold if that’s what you prefer though! I also love to serve mine with some nice cold almond milk in a bowl with fresh berries.
• To reheat from frozen: The best way to reheat from frozen is to remove the wrapped slice from the freezer the night before you plan to eat it and place it in the refrigerator. It will mostly thaw overnight, then when you’re ready to eat it, place the unwrapped slice of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, cover it with foil and stick it in the oven for about 20 minutes at 350°F.

Ingredients and Substitutions

Here’s what you’ll need to recreate this Pumpkin Apple Baked Oatmeal at home:

• Rolled oats – I love to see the whole oats in my baked oatmeal, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
• Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
• Pumpkin puree – Aside from that gorgeous orange color and pumpkin flavor for all, this also adds volume, sweetness, and moisture without watering the batter down. Be sure to get the pure pumpkin, not pie filling.
• Eggs – These are the glue that bring the dough together and add a bit of protein too. Like the melted butter, egg yolks also add some much needed fat to keep the baked oatmeal tender.
• Apple – I used a big honeycrisp apple chopped up with the skin on for in the oatmeal. If you’re picky about apple skin, you can certainly peel the apple first, but I don’t think there’s enough to notice or be bothered by it.
• Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. If using dairy protein instead, just be sure to decrease the amount of almond milk by about 1/4 cup.
• Pumpkin pie spice – Yep, we’re using a whole 2 teaspoons of it for this recipe! Don’t be shy. If you don’t have pumpkin pie spice on hand, you can use a combo of: 1 tsp cinnamon, 1/2 tsp ginger, generous 1/4 tsp nutmeg, skimpy 1/4 tsp cloves, and a pinch of allspice.
• Baking powder – This gives the oatmeal bake a good rise as it cooks, plus helps add air in the final product, meaning it’s less dense.
• Maple syrup – For a touch of sweetness, plus maple syrup helps make the baked oatmeal more tender. You could also use honey light brown sugar if you prefer.
• Melted butter – Adds some much needed fat to the baked oatmeal, keeping it from being dry and crumbly. You could also use peanut butter or coconut oil if you’d prefer to stay away from butter. If you’re not worried about the macros, throw in an extra tablespoon for even more tender and delicious baked oatmeal.
• Maple extract – You could always use vanilla instead if that’s what you have on hand, but I love how maple extract helps to reinforce the fall flavors in this baked oatmeal.

For the optional Maple Cream Cheese Drizzle, you’ll also need these ingredients:

• Whipped cream cheese
• Powdered sugar
• Maple extract
• Milk

Shop for This Recipe

Here are some items I used to help make this recipe a success:

Baking Dish

Spatulas

Mini Whisk

Rolled Oats

Recipe

5 from 1 vote

Pumpkin Apple Baked Oatmeal

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Servings: 6 servings

Rate Pin Print

Pumpkin and apples join forces for this fall breakfast that has 17 grams protein per serving! Topped with a yummy maple cream cheese drizzle.

Servings: 6 servings

Ingredients

• ▢ 2 1/4 cups rolled oats, (216 grams)
• ▢ 2 scoops PE Science Select Vegan Vanilla Protein Powder, (76 grams)
• ▢ 2 tsp pumpkin pie spice
• ▢ 1/2 tsp baking powder, (2 grams)
• ▢ 1/4 tsp salt
• ▢ 1 cup unsweetened vanilla almond milk, (8 fl oz)
• ▢ 1 cup pumpkin puree, (244 grams)
• ▢ 1 large Honeycrisp apple, chopped, (180 grams)
• ▢ 1/4 cup pure maple syrup, (2 fl oz)
• ▢ 3 tbsp unsalted butter, melted, (42 grams)
• ▢ 2 large eggs, (100 grams)
• ▢ 1 tsp maple extract

Maple Cream Cheese Drizzle

• ▢ 3 tbsp whipped cream cheese, (1.5 fl oz)
• ▢ 2 tbsp powdered sugar, (15 grams)
• ▢ 1/2 tsp maple extract
• ▢ 1-2 tsp unsweetened vanilla almond milk

Instructions

• Pre-heat oven to 350°F.  Grease an 8×11" baking dish with butter or coconut oil and set aside.
• In a medium bowl, combine all wet ingredients except the apple, slowly whisking in the melted butter last so it doesn't cook the eggs. Set aside.
• In a large bowl, combine all dry ingredients and chopped apple. Add the wet ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly. If desired, add apple slices on top.
• Bake at 350°F for 40-45 minutes or until the top of the baked oatmeal is lightly golden and has some give but does not collapse easily when gently poked with a finger.
• Allow to cool, then cut into 6 pieces for serving.

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Pumpkin Apple Baked Oatmeal” to log this food in My Fitness Pal.

Nutrition Information

Serving: 1slice, Calories: 353kcal (18%), Carbohydrates: 45g (15%), Protein: 17g (34%), Fat: 12g (18%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 88mg (29%), Sodium: 359mg (16%), Potassium: 331mg (9%), Fiber: 6g (25%), Sugar: 16g (18%)

Without Cream Cheese Drizzle

With Cream Cheese Drizzle