This easy recipe for pumpkin apple baked oatmeal with streusel topping is the perfect breakfast! It's a healthy oatmeal casserole that can be made ahead to serve a crowd or for individual servings for meal prepping. The delicious pumpkin apple oats are topped with a sweet and salty crumble streusel with walnuts for crunch.
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.
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, my Gluten Free Chia Pudding Breakfast Parfait, this Overnight Apple Pie Chia Pudding, my Gluten Free Oatmeal Raisin Overnight Oats or these Gluten Free Banana Oat Muffins recipes.
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Ingredients
- Pumpkin Puree
- Milk
- Eggs
- Brown Sugar
- Maple Syrup
- Vanilla Extract
- Apples
- Gluten Free Rolled Oats
- Baking Powder
- Sea Salt
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Allspice
- Gluten Free Flour
- Unsalted Butter
- Walnuts
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.
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
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top tip
I like this recipe the most the next day. The oatmeal has the best flavor after being in the refrigerator overnight. My favorite way to serve this recipe is to make it the day before and then reheat at 250 degrees in the oven or reheat individual servings in the microwave with a damp paper towel over top for 30 seconds at a time until it's warm.
Pumpkin Apple Baked Oatmeal with Streusel Topping
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This easy recipe for pumpkin apple baked oatmeal with streusel topping is the perfect breakfast! It's a healthy oatmeal casserole that can be made ahead to serve a crowd or for individual servings for meal prepping. The delicious pumpkin apple oats are topped with a sweet and salty crumble streusel with walnuts for crunch.
Ingredients
Oatmeal:
15 ounce can Pumpkin Puree
2 cups Milk
2 large Eggs
¼ cup Brown Sugar
¼ cup Maple Syrup
1 teaspoon Vanilla Extract
2 medium Apples, cored, peeled and finely diced
3 cups Gluten Free Rolled Oats
2 teaspoon Baking Powder
1 teaspoon Sea Salt
2 teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
¼ teaspoon Ground Cloves
¼ teaspoon Allspice
Streusel Topping:
1 ½ cups Gluten Free Rolled Oats
¾ cup Brown Sugar
½ cup Gluten Free Flour
1 teaspoon 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.
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: Gluten Free
FAQ
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.
