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!
Servings: 6 servings
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.