Perfect for Fall Baked Apple Pumpkin Harvest Oatmeal

This baked oatmeal features warm pumpkin and spice flavours with a fruity kick thanks to the crisp apples. With cooler mornings on their way, it helps to have a warm healthy start to the day.

Serves: 6 to 8 people
Prep Time: 10 minutes
Cook Time: 30 minutes



  • 200 g / 2 cups Rolled oats
  • 130g / 1 cup sunflower seeds, shelled
  • 100g / 1/2 cup brown sugar
  • 4g / 1 tsp Baking powder
  • 8g / 2 teaspoons of pumpkin spice
  • 2 apples, skin on and diced
  • 2 Eggs
  • 1 orange, zested
  • 60g / 1/4 cup Crystal Margarine, melted
  • 500ml / 2 cups milk
  • 120g / 1/2 cup pumpkin puree
  • 45g / 1/4 cup candied ginger
  • 25g / 2 tablespoons turbinado sugar


1. Preheat oven to 375°F (190°C).

2. Grease a 9” cake pan or large casserole dish and set aside.

3. In a bowl, combine the oats, candied ginger, sunflower seeds, diced apples and baking powder.

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4. In a separate bowl, whisk together the eggs, brown sugar, orange zest, pumpkin puree, milk and melted Crystal margarine.

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5. Mix the wet and dry ingredients together until the dry ingredients are evenly coated.

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6. Pour the mixture into the prepared dish, cover with foil and bake for 20 minutes.

7. Remove the foil, sprinkle on the turbinado sugar and bake for another 15 to 20 minutes, or until the top is golden and the oatmeal has set.

8. Serve warm topped with perhaps some low fat greek yogurt or milk.


Chef Notes

  • Put the baked oatmeal together the night before, cover with foil and refrigerate. Then in the morning, pull it out and throw it into a cold oven, then turn it on allowing the cold dish to heat up with the oven. Add about 5 to 10 minutes to the baking time to compensate for the cool starting temperature.
  • If you have a slow cooker, this is a great dish to prepare the night before. Simply add in an extra cup of milk and allow it to cook on low for 6 to 8 hours. Times may vary based on your model of slow cooker.

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