The Best Apple Butternut Squash Baked Oatmeal Recipe
When the air turns crisp and you crave the comforting aroma of cinnamon and spice, nothing beats a genuinely cozy breakfast. Forget standing over a hot stove on a busy morning; we’ve perfected the ultimate fall solution: Apple Butternut Squash Baked Oatmeal. This make-ahead breakfast combines baked apple, creamy, nutritious butternut squash puree, and hearty oats into a sliceable, cake-like dish that fuels you all day long. Get ready to transform your autumn mornings with this stress-free, wholesome recipe! And it’s kid approve!
*As an Amazon Associate I may earn from qualifying purchases at no cost to you.
Why This Baked Oatmeal Will Become a Staple
The Cozy Breakfast You Need
This recipe takes everything you love about fall baking—the fragrant cinnamon, the tender apples, and a hint of spice—and wraps it into a hearty, make-ahead breakfast that truly bakes itself. It’s not just for fall, though. Enjoy this breakfast year round for a healthy, vitamin rich breakfast that will satisfy even the pickiest eater.
Why Butternut Squash?
If you’re skeptical about adding squash to your oatmeal, trust us! The butternut squash purée does two amazing things: it adds a dose of healthy nutrients and, most importantly, it creates an incredibly moist, almost cake-like texture that traditional baked oatmeal often lacks. Combined with sweet chopped apples, maple syrup, and classic autumnal spices, this dish is pure comfort in a slice.
Ready to make your morning breakfast something special? Let’s dive in!
How to Make Apple Butternut Squash Baked Oatmeal
Ingredients
- 1 cup milk
- 3 eggs
- 1 tsp vanilla
- 1/4 cup honey
- 2 1/2 cups old fashioned oats
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1 apple, peeled and diced
- 1 cup butternut squash puree
Prepare the Baking Dish and Mix the Ingredients
Preheat the oven to 350ºF, 180ºC.
Grease an 8×8 baking dish with butter. You could also use a cooking spray if that’s what you have. This is necessary to ensure your bake oatmeal slices come out easily and do not stick to the pan.
In a mixing bowl, whisk the eggs and milk together.
Add the butternut squash puree, vanilla and honey. Whisk until the honey is fully incorporated.
Add the oats, cinnamon, salt and baking powder. Mix until combined.
Fold in the diced apples.
Pour the mix into the baking dish.
Bake for 35-40 minutes or until the baked oatmeal starts to brown and springs back when you press slightly in the center.
Enjoy!
Your Cozy Breakfast Awaits
And there you have it—your perfect fall breakfast solution! This Apple Butternut Squash Baked Oatmeal truly is the perfect winter breakfast. Whether you enjoy it warm with an extra drizzle of maple syrup and chopped nuts, or grab a cold slice straight from the fridge on a frantic Monday morning, you’ll feel satisfied, cozy, and ready to take on the day. The creamy texture from the squash, the burst of sweet apple, and the warm, comforting spices make this a recipe you’ll want to keep on repeat.
Don’t Forget to Share!
If you try this recipe, we would absolutely love to hear how it turned out! Did you add extra pecans? Did you substitute pumpkin for butternut squash? Let us know in the comments below! And if you love it, please consider sharing this recipe with a friend who needs a little more comfort in their mornings.
For more apple deliciousness check out my Apple and Blackberry Crisp. Perfect for a breakfast treat or a simple dessert.
Happy baking!
Apple Butternut Squash Baked Oatmeal
This apple butternut squash baked oatmeal combines the fall favorites of apple and butternut squash in a delicious, healthy breakfast. This recipe is kid friendly and perfect for any winter morning for a good start to the day. No one will even know it's so healthy!
Ingredients
- 1 cup milk
- 3 eggs
- 1 tsp vanilla
- 1/4 cup honey
- 2 1/2 cups old fashioned oats
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1 apple, peeled and diced
- 1 cup butternut squash puree
Instructions
Preheat the oven to 350ºF, 180ºC.
Grease a 9x9 baking dish with butter. You could also use a cooking spray if that's what you have. This is necessary to ensure your bake oatmeal slices come out easily and do not stick to the pan.
In a mixing bowl, whisk the eggs and milk together.
Add the butternut squash puree, vanilla and honey. Whisk until the honey is fully incorporated.
Add the oats, cinnamon, salt and baking powder. Mix until combined.
Fold in the diced apples.
Pour the mix into the baking dish.
Bake for 35-40 minutes or until the baked oatmeal starts to brown and springs back when you press slightly in the center.
Frequently Asked Questions (FAQ)
Q: Can I make this Apple Butternut baked oatmeal ahead of time?
A: Absolutely! Baked oatmeal is the perfect meal prep breakfast. You have two options:
- Fully Baked: Bake the oatmeal completely, let it cool, cover, and refrigerate for up to 5 days. Reheat individual slices in the microwave (about 30 seconds) or the oven.
- Overnight Prep: Mix the wet and dry ingredients (minus the baking powder) and refrigerate overnight. In the morning, stir in the baking powder and apples, then bake as directed.
Q: What kind of oats should I use?
A: We recommend using old-fashioned rolled oats. They hold their shape well during baking and provide a wonderful chewy texture. Do not use instant or quick oats, as they will result in a mushy, less desirable texture.
Q: Can I make this recipe vegan/dairy-free?
A: Yes! The recipe is very easy to adapt:
- Milk: Substitute dairy milk with any non-dairy alternative like almond milk, oat milk, or soy milk.
- Sweetener: Ensure you are using pure maple syrup or brown sugar, as honey is not vegan.
Q: Can I use pumpkin purée instead of butternut squash purée?
A: Yes, absolutely! Pumpkin purée works as a perfect 1:1 substitute for butternut squash purée in this recipe. The flavor profile will be very similar, and the texture will be just as moist and creamy.
Q: How do I store leftovers?
A: Once the baked oatmeal has completely cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Store in the refrigerator for up to 5 days.
Q: Is this recipe gluten-free?
A: The recipe is naturally gluten-free if you use certified gluten-free rolled oats. Always double-check your oat packaging to ensure there has been no cross-contamination if you have a severe sensitivity.
