This simple Pumpkin Apple Breakfast Bake has all the yummy flavors of fall in one easy dish! Packed full of nutrients, healthy fats, and the perfect balanced nutritious breakfast! This recipe comes together in less than 10 minutes of prep time, and is so easy to transfer to the oven and bake. It’s also grain-free and Paleo!
Why Pumpkin Apple Breakfast Bake?
It’s the beginning of September, and I’ve decided to commit myself to pumpkin. Normally I wait a few more weeks, and enjoy all the apple recipes. For the compromise, I combined apples into this delicious dish!
This breakfast bake combines pumpkin puree with fresh apples, spices, full fat coconut milk, eggs, a banana for sweetness, and pecans. YOU GUYS. So. Flippin. Delicious.
And good for you!! Full of healthy fats, fiber, and protein. As a nutritionist, I am often asked for breakfast ideas that aren’t centered around eggs. Although this one contains eggs, even those who don’t like eggs can get on board with this. However, if you are looking to up the protein even more, I suggest pairing this with my Homemade Breakfast Sausage Patties! Such a delicious combo.
Can I just also tell you how hard this was to photograph? Not because of the dish itself (although it’s a bit harder than others), but because I couldn’t stop eating it. As I continued to photograph, the dish slowly disappeared.
One bite here, one more bite there….. I mean, do you blame me? You’re going to want to get started on making this one ASAP.
What do I need to make Pumpkin Apple Breakfast Bake?
The ingredients are simple:
- Canned pumpkin or fresh pumpkin puree
- Canned coconut milk
- Pumpkin pie spice
- Pinch of sea salt
How to make Pumpkin Apple Breakfast Bake:
- We combine canned pumpkin, mashed banana, coconut milk, eggs, spices, and salt with a hand mixer or immersion blender
- In another bowl, we combine chopped apples with cinnamon and fold into the pumpkin mixture
- Pour it all into an 8×8 baking dish and sprinkle with pecans
- Transfer to the oven and bake! Serve warm and with optional maple syrup
A nutrient dense breakfast
Think of a fruit flavored quiche. Is that a thing? Maybe I’m not doing it justice, but just know….I’m totally obsessed. Other benefits: my house has seriously smelled amazing, it was super easy to make, my kids love it for breakfast, and it’s packed with nutrients! The addition of pumpkin, apples, cinnamon, and pecans all boost the nutrient value with healthy fats and protein. Great to make us feel fuller longer.
This dish is a perfect addition to your fall breakfast routine. I love this time of year when I make pumpkin and apple dishes to remind me of the coziness of fall. I enjoy the 8-9 month break from pumpkin so that I appreciate it even more these few short months out of the year.
Other Breakfast Bakes you will enjoy:
And just so we’re clear, I am completely 100% on board with these breakfast bakes. Such a great alternative to eggs, and with protein! I am still loving my Maple Banana Nut Breakfast Bake.
A few of my other favorites:
Want to see just how easy this recipe is? Watch this video:
Pumpkin Apple Breakfast Bake
Pumpkin Apple Breakfast Bake is packed full of nutrients like healthy fats, fiber, and protein. You'll love this cozy and delicious fall breakfast that comes together so easily!
- 1 cup pumpkin puree
- 3 large eggs
- 2/3 cup full fat coconut milk
- 1 large ripe banana mashed
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon divided
- 1/4 tsp salt
- 1 large apple peeled and diced (I use pink lady)
- 3/4 cup chopped pecans
Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.
In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
Sprinkle the pecans along the top of the dish, and place in the oven.
Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!