Buzz
Photo: Fred HardyIf you're craving a warm, fall-inspired breakfast, this baked oatmeal is the one for you. With its pumpkin pie spices and the creaminess of canned pumpkin, it's the perfect autumn comfort dish.
The addition of grated apples offers a delightful touch of tartness and crunch, balancing out the rich flavors of pumpkin. It also adds a natural sweetness and extra fiber alongside the oats. You can serve slices warm or at room temperature; just let it rest for about 10 minutes to make slicing easier. For reheating, cover with aluminum foil and bake at 375°F for 15 minutes or until warm.
Opt for a tart apple to enhance the flavor contrast; varieties like Pink Lady, Braeburn, or McIntosh work best. For a milder sweetness, try Red Delicious apples.
Ingredients List
-
Cooking spray
-
2 1/2 cups old-fashioned rolled oats
-
1 15-oz can of pumpkin puree
-
1 large apple, shredded using the largest holes of a box grater
-
1 cup whole milk
-
2 large eggs, beaten
-
1/2 cup maple syrup, plus extra for serving
-
2 teaspoons pumpkin pie spice
-
2 teaspoons vanilla extract
-
1 teaspoon baking powder
-
1/2 teaspoon kosher salt
-
1/2 cup chopped walnuts
-
Vanilla whole-milk Greek yogurt, for serving
Instructions
-
Preheat your oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray.
-
In a large bowl, combine the oats, pumpkin, grated apple, milk, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, and salt. Stir until fully mixed. Transfer the mixture into the prepared baking dish, smoothing it out with a spatula and sprinkling the walnuts on top.
-
Bake for about 35 minutes, or until the oatmeal is puffed, set, and golden brown. Let it cool for 10 minutes before serving with yogurt and extra syrup on the side.
