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Breakfast recipe · from the recipe book

Apple Pie Baked Oatmeal with Ricotta Swirl

Warm, custardy oats layered with cinnamon-nutmeg apples and creamy pockets of vanilla ricotta, finished with a crunchy pumpkin seed top.

Apple Pie Baked Oatmeal with Ricotta Swirl

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • 1½ medium300 gApplediced small
  • 1½ cups (350 ml)360 gWhole milk
  • ¾ cup200 gPart-skim ricotta
  • 2 large100 gEggs
  • 2 tbsp45 gMaple syrup
  • 1½ tsp6 gVanilla extract
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¾ tsp4 gBaking powder
  • ¼ tsp1.5 gSalt
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2⅛ tsp10 gUnsalted buttersoftened

Steps

  1. Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish with the butter.
  2. Toss the apple with half the cinnamon and the nutmeg, then spread it over the bottom of the dish.
  3. In a large bowl, stir together the oats, the remaining half of the cinnamon, the baking powder and the salt.
  4. In a second bowl, whisk one egg (half the egg) with the milk, two-thirds of the maple syrup and half the vanilla, then pour this milk mixture into the oat mixture and stir well.
  5. In a small bowl, stir the ricotta with the remaining egg, the remaining third of the maple syrup and the remaining half of the vanilla until smooth.
  6. Spoon the oat mixture evenly over the apple, then drop spoonfuls of the ricotta mixture on top and swirl gently with a knife.
  7. Scatter the pumpkin seeds over the top.
  8. Bake 35 to 40 minutes, until set in the center, golden at the edges, and 160°F (71°C) in the middle.
  9. Cool 5 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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