Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


2 eggs
1/4 cup maple syrup (can substitute honey)
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (see note)
1/4 cup melted butter (can also use coconut or canola oil)
1/2 cup 100% pumpkin puree (not pumpkin pie filling)
1 small apple, grated (I leave skin on)
1 1/4 cups milk
3 cups old-fashioned oats
1/4 – 1/3 cup brown sugar


  1. Butter 2-quart baking dish or muffin tins.
  2. In large bowl, mix together all ingredients except oats and brown sugar. Add oats and mix until thoroughly combined.
  3. Place mixture in baking dish or muffin tins. (If using muffin tins, fill until almost level with top of cup.) Cover with plastic wrap and refrigerate overnight or at least 4 hours.
  4. In the morning, set on counter while your preheat oven to 375 degrees. Bake for 27-30 minutes for a square pan or pie plate–a cast iron skillet works well, too–about 20 minutes for a muffin pan. Remove from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching closely, or until sugar melts and begins to caramelize.
  5. Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.


  1. Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.
  2. When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. I get 8 regular muffins or 6 jumbo.
  3. I am always experimenting with my recipes and here is my latest trick: For those who like a little extra “texture”, mix two tablespoons of steel cut oats into the batter and proceed as usual. A quarter to a half cup of chopped nuts is another great option.
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