Baked Pumpkin Apple Oatmeal
We’re pretending it’s fall even thought its 100+ degrees several days this week. In Southern California, we don’t get fall until, like, I don’t know, January? But then we’ll wear jackets through May, so it’s like everything has shifted a bit.
Anywho, I love pumpkin pie and fall flavors. I am a fall and winter enthusiast (SoCal winter, that is.) I love fall foods and fall accessories. I look amazing in a coat and boots!
My breakfast this week was an attempt at coaxing fall into SoCal. Unfortunately it backfired. And there are wildfires everywhere. Unfortunate….
I’m doing a terrible job of staying on track.
Breakfast – Baked Apple Pumpkin Oatmeal
So this oatmeal is filled with delicious apples and a cup of pumpkin puree, as well as protein powder and delightful fall spices. We already know I’m a Cinnamon Monster, but add in nutmeg and ginger and--
It also makes your home smell amazing! Just turn the AC to 67 degrees, make a cup of tea, eat your oatmeal and pretend it’s cold outside.
Baked Apple Pumpkin Oatmeal
Ingredients
2 cups of rolled oats
¾ tsp of salt
1 tsp of baking powder
3 tsp of cinnamon
1 tsp of ginger
1 tsp of nutmeg
½ tsp of cardamon
¼ cup of brown sugar
1 serving (48 grams) of Protein Powder
2 eggs
1 cup of whole milk
1 tsp of vanilla
1 cup of pumpkin puree
¼ cup of walnuts
1 cup of chopped apples
Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine rolled oats, salt, baking powder, and spices.
3. Add protein powder and brown sugar. Make sure it’s evenly distributed.
4. Mix in the eggs, milk, and vanilla.
5. Add pumpkin puree and mix until combined.
6. Gently fold in apples and walnuts.
7. Pour batter into an 8 x 8 oven-safe dish. Distribute evenly.
8. Bake for 40 – 45 minutes.
9. Allow to cool before cutting into 6 equal pieces.
10. Serve with Greek Yogurt and cinnamon.
Enjoy!