Recipes Breakfast Baked Oatmeal and Baked Oats

Pumpkin Apple Baked Oatmeal

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Author:

Erin

Published:

September 15, 2024

Updated:

October 2, 2024

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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.

Table of Contents

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

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

Baking Dish

Spatulas

Mini Whisk

Rolled Oats

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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