Description
A comforting baked oatmeal infused with pumpkin and apples, perfect for autumn mornings.
Ingredients
- 2 cups rolled oats
- 1 cup almond milk (or any milk you prefer)
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 apples, diced (preferably Granny Smith)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- A handful of walnuts or pecans (optional)
- Maple syrup or honey for sweetness (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the rolled oats, baking powder, salt, cinnamon, and nutmeg.
- Add the almond milk, pumpkin puree, and vanilla extract, then stir until just combined.
- Fold in the diced apples carefully.
- If using, add the walnuts or pecans and mix.
- Grease an 8×8-inch baking dish and pour the mixture in, spreading it evenly.
- Bake for 30-35 minutes until the edges are golden and the oatmeal is set.
- Let it cool for 5-10 minutes before serving.
- Serve warm with a drizzle of maple syrup or honey, if desired.
Notes
Leftovers taste even better the next day! Store in an airtight container in the fridge for up to five days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American