Pumpkin and Apple Oatmeal Bake: A Cozy Fall Breakfast Delight

Serving: This oatmeal bake is delicious on its own, or you can add toppings such as chopped nuts, fresh fruit, or a sprinkle of cinnamon.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or oven. You can also store the bake in individual portions for easy grab-and-go breakfasts.
Variants:

Dried Fruit: Add dried cranberries or raisins for an additional burst of sweetness and texture.
Vegan Version: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk to make it fully vegan.
Extra Spice: If you like your fall treats spicier, increase the cinnamon or add a pinch of cloves or allspice.
FAQ:
1. Can I make this ahead of time?
Yes! This oatmeal bake can be assembled the night before and stored in the refrigerator. Simply bake it in the morning, or reheat it for a quick breakfast.

2. Can I use quick oats instead of rolled oats?
Rolled oats are recommended for the best texture, but you can use quick oats if that’s what you have. The bake may be a bit softer, but still delicious.

3. Can I freeze this oatmeal bake?
Absolutely! You can freeze individual portions or the entire bake. Just make sure to cool it completely before wrapping it tightly in plastic wrap or foil. To reheat, thaw in the refrigerator overnight and bake in the oven until warmed through.

4. How can I make it less sweet?
If you prefer a less sweet oatmeal bake, reduce the amount of maple syrup or honey by half, or omit it entirely and add a little extra cinnamon and nutmeg for flavor.

This Pumpkin and Apple Oatmeal Bake is the perfect way to embrace the flavors of fall in a wholesome, comforting breakfast. With its balance of sweetness, spice, and heartiness, it’s a dish the whole family will enjoy.