Fall mornings on the farm call for something warm and make ahead. This pumpkin apple baked oatmeal with streusel topping has become one of my favorites. Pumpkin and apple bake together into a dense, cake like casserole with warm spices in every bite. It's finished with a sweet and salty walnut streusel.
It is just as good reheated as it is fresh from the oven, so I like to bake a full pan on Sunday and have breakfast ready to go all week.
Whether you're serving a crowd for brunch or meal prepping for busy mornings, this one covers both.
If you are looking for more breakfast recipes you might also enjoy my Gluten Free Pumpkin Cranberry Breakfast Cookies, this Gluten Free Tater Tot Breakfast Casserole, this Overnight Apple Pie Chia Pudding, my Gluten Free Oatmeal Raisin Overnight Oats.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Why You'll Love This Recipe
This pumpkin apple baked oatmeal comes together in one bowl and bakes into a warm, cake like casserole instead of standard stovetop oatmeal. It is easy to make ahead for the week, feeds a crowd, and the streusel topping adds the perfect sweet crunch. There's no special equipment needed.
Tips for the Best Texture
Baked oatmeal should be dense and slightly cake like, not mushy. Bake until the top is golden and the center is set with no jiggle, an extra few minutes goes a long way here. Letting the dish rest for 5 minutes after baking also helps it firm up before serving.
Serving Suggestions
This baked oatmeal is delicious on its own, but a few toppings take it up a notch. Try a drizzle of maple syrup, a dollop of Greek yogurt, or a splash of cold milk poured over a warm serving.
How to Freeze
Let the oatmeal cool completely, then portion it into individual freezer safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or in a 250 degree oven until warmed through.
Substitutions
- Pumpkin Pie Filling - if using pumpkin pie filling instead of pumpkin puree omit the cinnamon, ginger, cloves and allspice in the baked oatmeal
- Pecans - replace the walnuts with pecans
- Pumpkin Seeds - for a nut free version replace the walnuts with pumpkin seeds
Frequently Asked Questions
Yes! It's really simple to make multiple servings of oatmeal by baking it in the oven at 350 degrees for 40-45 minutes or until the oatmeal is browned on top and cooked through.
Yes. The egg will help hold the oatmeal mixture together and give a nice light and fluffy texture to your baked oatmeal.
This could be because the baked oatmeal didn't cook long enough. If your oats are mushy try baking for 5-8 more minutes. Also, remember to use rolled oats and not quick cooking oatmeal for baked oatmeal.
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Pumpkin Apple Baked Oatmeal with Streusel Topping
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This baked oatmeal casserole combines pumpkin, apple, and warm fall spices, topped with a sweet walnut streusel. It bakes up dense and cake like, and reheats beautifully for easy make ahead breakfasts.
Ingredients
Oatmeal:
- 15 ounce can Pumpkin Puree
- 2 cups Milk
- 2 large Eggs
- ¼ cup Brown Sugar
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- 2 medium Apples, cored, peeled and finely diced
- 3 cups Gluten Free Rolled Oats
- 2 tsp Baking Powder
- 1 tsp Sea Salt
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Allspice
Streusel Topping:
- 1 ½ cups Gluten Free Rolled Oats
- ¾ cup Brown Sugar
- ½ cup Gluten Free Flour
- 1 tsp Sea Salt
- ½ cup Unsalted Butter, melted
- ½ cup Walnuts, chopped
Instructions
In a mixing bowl blend together the pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla and apples.
Add the rolled oats, baking powder salt, cinnamon, ginger, cloves and allspice to the wet mixture and blend just until combined.
Pour the oatmeal mixture into a 9x13 baking dish or a 3 quart baking dish.
In the bowl of your stand mixer add the rolled oats, brown sugar, flour, salt, melted butter and chopped walnuts. Mix just until they are combined and small clumps form.
Pour the streusel topping over the oatmeal mixture in the baking dish.
Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through.
Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Hint: This recipe is great for meal prepping. I baked the oatmeal, let cool to room temperature and then store in individual serving size containers in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
If you make this pumpkin apple baked oatmeal, I would love to hear how it turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.
Top Tip
I love to bake this pumpkin apple baked oatmeal with streusel topping recipe that day before serving and then reheat on low heat in the oven the morning I want to serve. This is also a great breakfast to bake and then store in individual containers to have breakfast ready to go.
Pumpkin Apple Baked Oatmeal Ingredients
Instructions
In a mixing bowl blend together the pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla and apples.
Add the rolled oats, baking powder salt, cinnamon, ginger, cloves and allspice to the wet mixture and blend just until combined.
Pour the oatmeal mixture into a 9x13 baking dish or a 3 quart baking dish.
In the bowl of your stand mixer add the rolled oats, brown sugar, flour, salt, melted butter and chopped walnuts. Mix just until they are combined and small clumps form.
Pour the streusel topping over the oatmeal mixture in the baking dish.
Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through.
Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days.
Hint: This recipe is great for meal prepping. I baked the oatmeal, let cool to room temperature and then store in individual serving size containers in the refrigerator for up to five days.
