• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Whole Smiths
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
    • Cooking Staples
    • Better Beauty
  • Contact
    • Work with Me
    • Contact
The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
    • Cooking Staples
    • Better Beauty
  • Contact
    • Work with Me
    • Contact

Apple & Pumpkin Baked Oatmeal Recipe

paleo pumpkin apple oatmeal bake

This healthy Apple and Pumpkin Baked Oatmeal recipe is the perfect make-ahead breakfast for feeding a crowd. It is also an ideal easy recipe for your meal prep! A must-try this fall! Gluten-free and refined sugar-free!

 

side view of a serving of Healthy Apple and Pumpkin Baked Oatmeal topped with apple cubes

As I sit here typing this, I can feel the air changing. It’s that time of year where it’s still warm enough outside to feel like summer but the feel of the air and the shine of the sun are telling us fall.

I know everyone (including myself) goes crazy for Fall and I’ve been thinking about that more and more. Surely it extends beyond Pumpkin-Spice everything right?

For me, it signifies a welcome change and a cozy time for my family and I. It’s change from the free-for-all of summer and back to productivity which I find I thrive on.

It’s also the anticipation of Halloween, Thanksgiving and football and other family favorite activities. And the cozy smells coming out of the kitchen? It makes me happy and thankful to be home.

I’m not sure, but there’s something about the way the sunshine pours into my windows that makes me feel at peace. So yes, autumn is so much more than just pumpkin spice to me. Did I mention the kids are back at school?!

But yes, pumpkin spice is also everythaaaaang.

Why you will love this healthy pumpkin baked oatmeal recipe:

When creating this baked oatmeal recipe I realized that it encompasses so much about fall that I love. It’s the perfect make-ahead breakfast for those busy back-to-school mornings now that we’re back on a schedule.  

You can make this apple and pumpkin baked oatmeal ahead of time and it reheats perfectly, it will last for a few days in the fridge, although my family tends to mow through it in two sittings. I love being able to wake up and give the girls something quick and healthy to start the day off without having to spend a lot of time doing so.

cinnamon dusted thinly sliced apples in a casserole dish

It also checks off the “cozy” and “makes your house smell amazing” categories. (No candle can replicate those smells!) Last but not least, it has me covered in the pumpkin spice zone. Oh boy, does it have me covered.

The secret ingredient to this Apple Pumpkin Baked Oatmeal recipe: Apple Cider

I first started using North Coast products about two years ago when I spotted them at Whole Foods. I started with their cider as I loved that there were no additives and it actually tasted like fresh apples.

When I first tasted their cider I realized THIS is what apple ciders and juices are supposed to taste like. REAL apples. My husband and I started creating cocktails with it and I started buying it for my children.

As time went on, I found myself using their products more and more in my cooking. In fact, it is the ONLY apple juice / cider / sauce I use now. I love that all of their product are 100% organic and GMO free.

batter for pumpkin baked oatmeal recipe being whisked in a metal bowl

Beyond that their company has a rich history and is located near me, I love that! I encourage you to check out some of their product online here. They even have different varieties of apple juices including a Honey Crisp Apple Juice! We may have even done some taste testing of the different varieties with the kiddos.

Fast forward to when I met the North Coast team at Expo West this year. I introduced myself and raved about how much I love their products. Clearly, I’d become an apple groupie somewhere along the way. Over the next few months, I learned more about new products on the horizon from them and was able to try a few. Clearly, I fell in apple-love even more!

overhead shot of a white casserole dish filled with unbaked oatmeal bake batter

And then I opened the Pumpkin Spice Apple Juice and Pumpkin Spice Apple Sauce and immediately began thinking of the healthy fall recipes I could make with them. This oatmeal bake was one of the first things to pop into my head.

While I limit the grains I consume, I do consume gluten-free grains from time to time and give them to my kids. Paleo isn’t a one size fit all and I find I feel better when I’m consuming enough carbs and that includes a variety of gluten-free grains. I think it’s important for people to see what makes their bodies feel good and go with that. If you don’t avoid gluten you can use regular oats as well.

This oatmeal bake is so easy to make and incredibly delicious. It’s the perfect way to start a brisk fall morning. Not to mention the entire thing is sweetened with only 1/4 C. of maple syrup and 1 tsp. of coconut sugar. I also layer some sliced apples along the bottom to bring a bit more texture and tartness to the dish.

I used North Coast’s Pumpkin Spice Apple Sauce in this recipe but as a head’s up it is not yet widely distributed. If you are unable to locate it at a nearby grocer, you can use 1/2 cup of regular apple sauce and 1/2 cup of pumpkin puree in it’s place.

I’m certain that you will enjoy this cozy breakfast recipe and all of North Coast’s products as much as my family does!

side view of a square of apple pumpkin baked oatmeal on a white plate

Tips for making this healthy baked oatmeal recipe: 

  • I recommend you use Ceylon cinnamon instead of Cassia as it helps lower your blood sugar – among other health benefits. 
  • Serve this baked oatmeal with some coconut whipped cream and maybe a little maple syrup or date caramel if you like!
  • You can tell your baked oatmeal is done when the liquid is absorbed completely, the center is set, and the edges are starting to turn golden.
  • Your Apple and Pumpkin Baked Oatmeal will keep 5-7 days in the refrigerator.

Variations on this Apple Pumpkin Baked Oatmeal recipe: 

  • I use eggs for this recipe but you can make it egg-free by swapping the eggs for flax eggs or chia eggs. To make a chia or flax egg I mix 1 tbsp of ground flax seeds or chia seeds with 3 tbsp of water. Let it sit for 3-5 minutes and you’re ready to use it!
  • I use unsweetened almond milk for this baked oatmeal recipe, but you can use any non- dairy milk, or dairy milk, coconut milk, etc. 
  • If you don’t have pre-mixed pumpkin pie spice, you can use a mix of cinnamon, nutmeg, cloves and cardamom. I sometimes also add some ginger. 
  • Pecans can be swapped for walnuts. 

FAQ: 

Which apples are best for this baked oatmeal recipe? 

The best apples for baking should keep their structure and not turn into apple mush after spending some time in the oven. Granny Smith apples are great, but also Jonagold, Braeburn, Golden Delicious or Pink Lady.

What’s the best way to reheat this? 

You can certainly use the microwave and pop each serving in for 30-60 seconds depending on the size. Or, you can reheat it in the oven at 350 degrees for 15-20 minutes and it will be perfect. When reheating baked oatmeal in the oven, I like to add an additional drizzle of almond milk to keep it moist.

Pumpkin + Apple Oatmeal Bake from the Whole Smiths. An easy to make breakfast perfect for fall mornings.
print recipe
2.67 from 3 votes

Healthy Apple and Pumpkin Baked Oatmeal

This healthy Apple and Pumpkin Baked Oatmeal recipe is the perfect make-ahead breakfast for feeding a crowd. It is also an ideal easy recipe for your meal prep! A must-try this fall! Gluten-free and refined sugar-free!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: paleo gluten free
Keyword: baked oatmeal with apples, healthy baked oatmeal, pumpkin baked oatmeal
Servings: 6 servings
Author: the Whole Smiths

Ingredients

  • 1 tsp. butter or ghee at room temp
  • 1 apple peeled and sliced
  • 1/2 tsp. cinnamon
  • 1 tsp. coconut sugar
  • 2 C. gluten-free oats
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • Pin of salt
  • 1/4 C. chopped pecans
  • 5 eggs whisked
  • 4 Tbsp. butter or ghee melted
  • 2 tsp. vanilla
  • 1 C. almond milk
  • 1/4 C. maple syrup
  • 1 C. North Coast Pumpkin Spice Apple Sauce or 1/2 C. regular apple sauce & 1/2 C. pumpkin puree

Instructions

  • Preheat oven to 375*
  • Grease a baking/casserole dish with 1 tsp. softened butter or ghee
  • Layer apple slices along the bottom of your baking /casserole dish
  • Sprinkle cinnamon and coconut sugar over the apples
  • In a bowl combine gluten-free oats, pumpkin pie spice, a pinch of salt and baking powder
  • Pour oat mixture over apples and spread evenly
  • In the same bowl add eggs, 4 Tbsp. melted butter or ghee, vanilla, almond milk, maple syrup and North Coast Pumpkin Spice Apple Sauce and whisk thoroughly
  • Pour egg mixture over the oats
  • Lightly shake the casserole/baking dish to help egg mixture soak into all oats
  • Bake the oatmeal for 35 minutes
  • Let rest for 10 minutes once cooked to set

Notes

  • I recommend you use Ceylon cinnamon instead of Cassia as it helps lower your blood sugar - among other health benefits. 
  • Serve this baked oatmeal with some coconut whipped cream and maybe a little maple syrup or date caramel if you like!
  • You can tell your baked oatmeal is done when the liquid is absorbed completely, the center is set, and the edges are starting to turn golden.
  • Your Apple and Pumpkin Baked Oatmeal will keep 5-7 days in the refrigerator.
did you make this recipe?Tag @thewholesmiths on Instagram

the whole smiths

paleo pumpkin apple oatmeal bake

 

627 shares
  • Share
  • Tweet
  • Email
Previous Post: « Kid-Approved Chicken Salad & Back-to-School with Simple Mills
Next Post: Crispy Brussels Sprouts with Lemon + Capers »
Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

you might also like

  • Grain-Free Cinnamon Swirl Pumpkin Bread from The Whole Smiths. It's paleo, grain-free and delicious!
    Grain-Free Cinnamon Pumpkin Bread
  • Pumpkin Pie Bites
  • Paleo Pumpkin Custard
  • Gluten-Free Apple Bars from the Whole Smiths! Naturally sweetened and so delicious!
    Gluten-Free Healthy Apple Bars
Real Food Every Day Book

available now

my new cookbook

  • 100 simple recipes designed to keep things easy in the kitchen
  • Health and wholesome, family-friendly recipes labeled for your dietary needs
  • Chapters such as 30-Minute Meals, 5-Ingrediends or Less and Meal Prepping

take a peek

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Anna says

    November 1, 2016 at 1:30 am

    I don’t know what I did wrong. I added 4 eggs instead of 5, and the top of the casserole looked like and tasted like scrambled eggs.

    Reply
  2. Julie says

    September 1, 2017 at 4:04 pm

    Now I can’t wait for breakfast tomorrow. This recipe has me drooling!!!!

    Reply
  3. Allison says

    August 13, 2018 at 6:23 pm

    This sounds amazing, unfortunelty I have an egg allergy on top of lactose issues. How would you recommend making this without the eggs?

    Reply
    • Michelle says

      August 20, 2018 at 12:41 am

      Unfortunately I have not recipe tested it otherwise.

      Reply
  4. Christina Lickfold says

    August 21, 2018 at 1:50 pm

    When do you use the pecans?

    Reply
  5. Joanne says

    August 27, 2018 at 12:09 am

    Michelle This sounds AMAZING! Do you have any thoughts on making this in a muffin tin. These would be great for lunchboxes or on the go…. I wonder if you could divide the dry ingredients in individual muffin cups and pour the mixture in to cover than bake. Any thoughts…. I may try this. If not baking the full dish and then putting in a little wrapper i suppose would work too. I love your recipes! And your book!!!

    Reply
  6. Jackie says

    September 6, 2018 at 5:57 am

    FYI when to add the pecans into the recipe isn’t mentioned. Also I made this and it turned out looking weirdly like ground beef.

    Reply
  7. Vanessa says

    September 10, 2018 at 12:34 am

    Where do the pecans go? Am I missing it haha

    Reply
  8. Marly says

    September 27, 2018 at 4:57 pm

    Could you portion out and freeze?

    Reply
  9. LBA says

    September 30, 2018 at 12:35 am

    This was a fail for me :-/ I used a spiralizer to cut my apple, and I think using a thicker slice would have given more of a base, rather than thinly spiralizing pieces overlapping each other. Possibly even two apples? I also used a more fine oat (Purely Elizabeth brand), and a regular size would have given more depth, like your picture. I think 3 eggs would have sufficed, also with a little more maple syrup. Definitely options to explore if I ever re-visit this recipe. My husband, however, will eat it as is! 🙂

    note: your recipe above doesn’t specify when to add pecans.

    Reply
  10. Jennifer says

    October 6, 2018 at 12:54 pm

    The recipe was amazing! It was a big hit in my house and the house totally smelled of fall! I cooked it in a square baking dish and it needed an additional 10 minutes. Do you recommend a different size dish?

    Reply
  11. Sarah says

    November 2, 2020 at 4:02 pm

    This is a great make ahead breakfast treat! I used cinnamon apple sauce and pumpkin, it turned out great. I see comments about it being too eggy, which I didn’t experience with this. It was like a French toast texture kind of eggy, not unpleasant! I’ll definitely be making this again!

    Reply
    • Michelle says

      November 30, 2020 at 1:36 pm

      So happy you loved it!

      Reply

Primary Sidebar

available now

my new cookbook

Real Food Every Day Booktake a peek

welcome!

Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

don’t miss a recipe!

Keep your kitchen tasty with a new recipe delivered to your inbox each week as well as our latest cooking tips, event information and favorite food finds.

REAL FOOD FOR REAL PEOPLE.

don’t miss a recipe!

Keep your kitchen tasty with a new recipe delivered to your inbox each week as well as our latest cooking tips, event information and favorite food finds.

Footer

  • Facebook
  • Instagram
  • Pinterest
These Lemon Pepper + Parmesan Brussels with Caper These Lemon Pepper + Parmesan Brussels with Caper Aioli are one of the December recipes ready for you! Fancy enough for Christmas dinner, easy enough for a Wednesday evening. Bada bing, bada boom.Grab the recipe at the link in my profile. ✨
GF Egg Nog Sheet Pan PANCAKES! Sneak peek at jus GF Egg Nog Sheet Pan PANCAKES! Sneak peek at just one of the recipes coming to you next month.Can I suggest these may be *the* perfect Christmas morning breakfast? No flipping, no batches, no time at all! Not to mention, NO COLD PANCAKES WHILE YOU WAIT FOR THE OTHERS TO COOK! 😳Join us at the link in my profile to get the recipe.
#thankful 📸: @angelaspillerphotography 🤍 #thankful📸: @angelaspillerphotography 🤍
Regular sweet potatoes on Thanksgiving? BO-RING! Regular sweet potatoes on Thanksgiving? BO-RING!CHAI SPICED Sweet Potatoes?? Way cooler.Seriously, chai anything just sounds way cooler than plain anything. Not to mention obviously tastier too. Recipe on www.TheWholeSmiths.com, use the search bar to search “chai sweet potatoes”.
I love these guys so much. That’s it. That’s t I love these guys so much. That’s it. That’s the post. #sundaysnuggles
Obsessed. Let’s talk...🛌🥱 In early 2020 I Obsessed. Let’s talk...🛌🥱In early 2020 I polled my audience because we were on the hunt for a new mattress. You overwhelmingly recommended @avocadogreenbrands. And then we all got locked down and I put our mattress hunt on hold. I bought a cheapie mattress online instead since we couldn’t try things out and none of us had any clue what was happening. Big mistake. HUGE. It was the worst mattress ever. So earlier this year we decided it was time to get a PROPER GROWN UP MATTRESS and went with @avocadogreenbrands.I’m not going to lie, I was a little nervous about ordering online and not being able to “test” it in person. I’m here to tell you it’s one of the best things in my life. It is THE MOST comfortable mattress I have ever laid my pretty little face on. And Brad agrees.Not to mention is green and environmentally friendly.Legit, slipping into bed at night feels like a hug from heaven and I can’t even handle it. I told Brad that, God forbid, we ever divorce I’m taking the mattress with me. So, if you are on the hunt go with @avocadogreenbrands. We went with the Avocado Green mattress with pillow top. And I just looked and they’re having an early cyber/Black Friday Sale. Anyways. Obsessed and eagerly awaiting my next nap. ✌🏼
Gluten-Free Cranberry Bars Personally, one of my Gluten-Free Cranberry BarsPersonally, one of my fave desserts ever is pumpkin pie. I wish it was a year ‘round thing. BUT! If you aren’t pumpkin crazy, not into pies and need something DIFFERENT to bring to Thanksgiving this year, let it be this. Think a lemon bars more festive friend. In fact, it’s great for a Christmas too. It’s available now to my community a the link in my bio. ❤️

© 2023 · The Whole Smith · Privacy Policy · Website Design by Anchored Design