The Poplar trees lining our property have slowly turned golden yellow. It started a couple weeks ago, with just one tree and now almost the entire row is yellow. The breeze makes the leaves dance in the warm fall sunshine, shimmering, light bouncing off the pretty leaves.
The apple and pear orchards beyond our home are turning red and orange and if there was ever a time to love living in the Yakima Valley, it might be right now. The gorgeous colors hold me captive, stopping me in my tracks to pause and look at how the trees and hills in the distance change over the course of a day.
I walk my rambunctious (a nice way of saying naughty) Labrador retriever through the orchards most evenings. He chases the resident quail and tries to sneak in a swim in the irrigation ponds. I call him back to me over and over again, where he happily shows me the apple or stick he’s found and is so very proud of. We walk as the sky turns pink and orange, growing dusky earlier and earlier. Our last stop on our loop back home is the road along the Poplar trees. The leaves swirl gently before floating down, crunching underfoot. I throw a few apples for the cows, they always eye me a little suspiciously, waiting for their snack.
These perfect fall days call for something just as warm and lovely to eat. Pumpkin apple pie baked oatmeal is all the best parts of fall wrapped into one easy recipe. I love making something ahead for breakfast that I know is healthy and filling to get through our long busy days.
Oats, pumpkin and apple are swirled together and combined with a little brown sugar and maple syrup for a tasty and hearty breakfast. Enjoyed warm or at room temperature, this lovely breakfast is perfect for cold fall mornings when you need something comforting and filling.
I love to top my baked oatmeal with a few more pieces of chopped uncooked apple and a few pecans (or walnuts) and pumpkin seeds for a little crunch and texture. To entice my family to enjoy this recipe, I added a simple little ‘frosting’ drizzle over the oatmeal. It's a lovely addition but could easily be skipped. Baked oatmeal is a little like those golden yellow leaves; quintessential fall and perfectly cozy this time of year.
Pumpkin Apple Pie Baked Oatmeal
• 2 1/2 cups rolled oats
• 2 tablespoons chia seeds
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 1 1/4 cup milk (almond milk is just fine too)
• 2 eggs
• 1/3 cup brown sugar
• 1/4 cup pure maple syrup
• 1/2 tablespoon vanilla extract
• 1 large apple, chopped
Optional toppings:
• 1/4 cup chopped pecans OR walnuts
• 1/4 cup toasted pumpkin seeds
• 1 apple, chopped
• Cinnamon-sugar
• Cream cheese frosting drizzle
Cream Cheese Drizzle
• 2 tablespoons softened cream cheese
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons milk, to thin the glaze
• Dash of cinnamon
Preheat oven to 350 degrees. Lightly grease a 9-inch baking dish with butter OR cooking spray. Set aside.
In a bowl, whisk together the rolled oats, chia seeds, baking powder, salt and pumpkin pie spice. In a large bowl, combine the pumpkin puree, milk, brown sugar, eggs, maple syrup and vanilla extract, whisking until well-combined. Pour the dry ingredients into the wet ingredients and gently stir until combined.
Chop up the apple into bite-size pieces. I prefer a fuji apple for this recipe for its sweetness and crunch. Add the chopped apple to the oat mixture and gently combine. Pour the oats into the prepared pan and bake in the preheated oven for about 35 to 45 minutes. The edges should be slightly golden brown and the middle set. Allow the oats to cool for 10 minutes while you make the glaze, if using.
To make the glaze, whisk together the softened cream cheese, powdered sugar, vanilla and dash of cinnamon. Add one teaspoon of milk at a time until smooth. Top the baked oats with any of the garnishes listed or any other toppings you prefer. Pour the cream cheese drizzle over the warm oats and toppings. Slice into squares and serve on a plate or a shallow bowl.
• Andrea McCoy’s Salt and Stone column and recipes appear weekly in Explore.