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This Pumpkin Baked oatmeal recipe is made with pantry staple ingredients, easy to make, wholesome, and a perfect breakfast or treat that the whole family will enjoy. It comes together in just 30 minutes.
You may also like this peach-baked oatmeal or this berries-baked oatmeal recipe.
Baked oatmeals can be made in many different flavors and are so versatile when it comes to the fruits you would like to use. This Chocolate Chip pumpkin oatmeal bake is one of our favorite and go-to recipes, especially in the fall. A hearty, nutritious, and delicious way to start your morning.
Furthermore, it’s like having pumpkin bread pudding for breakfast, comes together all in one bowl, and ready in just about 30 minutes. It will keep you full and satisfied all morning. Also, this easy oatmeal bake recipe is made with a handful of healthy ingredients and can be served as breakfast or dessert, then topped with your favorite garnishes.
Recipe summary
- Flavorful and so tasty: This pumpkin baked oatmeal recipe gives you all the feel-good fall feelings. It is bursting with flavor.
- Easy to make: It is super easy to put this oatmeal bake together and ready in just about 30 minutes.
- Healthy: Made with healthy ingredients for a nutritious and filling breakfast meal that will keep you full and satisfied. Alternatively, it is sweetened with maple syrup or honey instead of sugar.
Ingredients you will need
These are just a few of the ingredients you will need to make this recipe. Full measurements are found further down below.
- Rolled old-fashioned oats: Rolled oats work better than quick oats, but if quick oats are all you have, that’s fine.
- baking powder
- pumpkin pie spice mix
- kosher salt
- egg: or sub with ground flax seed.
- almond or coconut milk: 2% milk works too
- pumpkin puree
- honey or maple syrup
- coconut oil, melted
- pure vanilla extract
- dark chocolate chips
- pecans: or walnuts
- OPTIONAL: Serve with plain yogurt and maple syrup or honey
How to make pumpkin oatmeal bake
- Preheat the oven to 375°F and coat an 8×10 inch baking dish with some cooking spray. Line the dish with parchment paper and set aside.
- Mix dry ingredients: First, in a mixing bowl, add oats, baking powder, pumpkin spice, and salt. Mix well and set aside.
- Next, mix wet ingredients: In another shallow bowl, whisk egg until pale and creamy. Add in the milk, puree, maple syrup, oil, and vanilla extract, and whisk again until all the ingredients are well incorporated.
- Combine wet and dry ingredients: Then, pour egg mixture into the oats and mix to combine. Fold in the chocolate chips and pecans.
- Prepare the dish: Next, pour the oat mixture into the prepared baking dish. Level and smooth the top and sides with a spatula so the batter is evenly distributed in the pan.
- Bake: Then, bake in the preheated oven for about 20-25 minutes or until a knife inserted into the middle comes out clean and the top is nicely golden brown.
- Serve: Remove the dish from the oven and let it cool at room temperature. Cut the oatmeal bake into 6 even squares. Finally, serve with plain yogurt and a drizzle of honey or maple syrup.
Substitutes and tips
- I recommend you use old fashion oats instead of quick oats
- Make your own pumpkin puree or use the ones from cans
- For vegan-friendly options, use dairy-free chocolate chips, maple syrup, flax egg, and dairy-free yogurt for garnishing.
- You may use milk of choice. So, if you don’t have any almond or coconut milk, use whatever you have in your fridge.
- Allow the oatmeal bake to cool off before cutting and serving.
- Store in an airtight container in the fridge for up to 5 days.
Frequently asked questions
It is best to not leave baked oatmeal for the counter for more than a couple of hours since they contain eggs and milk and can trap moisture and cause salmonella. Also, cover your leftover oatmeal bake with some sort of wrap and store in the fridge.
I don’t recommend leaving your oatmeal on your counter for more than 2 hours. Do not keep your baked oatmeal out overnight. Tightly wrap it and store it in the fridge for up to 4-6 days.
Any Oatmeal or baked oatmeal can easily be heated up the next day. So, you may reheat baked oatmeal in the microwave for 20-30 seconds and enjoy it.
You do not need to rinse oatmeal before cooking. Also, for those soaking their oats in water or milk for overnight oats, the oats will just absorb the water or milk.
More pumpkin recipes
- Pumpkin Pie Overnight Oats
- Healthy Pumpkin Pancakes
- Chocolate Chip Pumpkin Bread
- Roasted Pumpkin Soup
- Pumpkin Chocolate Truffles
- Pumpkin Pie Protein Smoothie
- Healthy Pumpkin Muffins
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Chocolate Chip Pumpkin Baked Oatmeal
Ingredients
- 2 cups rolled old-fashioned oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/2 cups almond or coconut milk
- 1 cup pumpkin puree
- 1/2 cup honey or maple syrup
- 1 Tablespoon coconut oil, melted
- 1 tablespoon pure vanilla extract
- 1/4 cup dark chocolate chips
- 1/2 cup pecans
- OPTIONAL: Serve with plain yogurt and maple syrup or honey
Instructions
- First, preheat the oven to 375°F and coat an 8×10-inch baking dish with some cooking spray. Line the dish with parchment paper and set aside.
- Next, in a mixing bowl, add oats, baking powder, pumpkin spice, and salt, mix well, and set aside.
- In another shallow bowl, whisk the egg until pale and creamy.
- Then, add in the milk, puree, maple syrup, oil, and vanilla extract, and whisk again until all the ingredients are well incorporated.
- Pour the egg mixture into the oats, and mix to combine. Fold in the chocolate chips and pecans. Next, pour the oat mixture into the prepared baking dish.
- Level and smooth the top and sides with a spatula so the batter is evenly distributed in the pan.
- Bake in the preheated oven for about 20-25 minutes or until a knife inserted into the middle comes out clean and the top is nicely golden brown.
- Remove the dish from the oven and let it cool at room temperature. Cut the oatmeal bake into six even squares.
- Finally, serve with plain yogurt and a drizzle of honey or maple syrup.
Video
Notes
- I recommend you use old-fashioned oats instead of quick oats
- Make your pumpkin puree or use the ones from cans
- For vegan-friendly options, use dairy-free chocolate chips, maple syrup, flax egg, and dairy-free yogurt for garnishing.
- You may use milk of choice.
- Store in an airtight container in the fridge for up to 5 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree with another commenter that this recipe requires longer baking time. I baked mine for the 25 minutes, and though the knife came out clean, the center was goo. I ended up putting it back in and baked for 50 minutes. I did make the following changes to the recipe, which also may have affected the bake time, but I doubt it: I used canned coconut milk for the milk which has a thicker consistency. I melted down the coconut oil, but accidently left it in the microwave, so I accidentally left that out. I wanted a low-sugar dessert/snack, so instead of 1/2 c of honey, I added 1-1/2 TBSP of sugar to the dry ingredients. By my calculation, that means about 2-3 grams of sugar per slice. I put in a little less vanilla, as I wanted to get more of the pumpkin flavor. All in all, I think this is a good recipe, and I will make it again. I was looking for a semi-healthy snack food, and I think this fits the bill!
Interesting! Ovens vary quite a bite. I will make a note of it. Glad you liked it.
I made this to eat for breakfast so left out the chocolate. I was a bit concerned with how wet it was putting it into the oven, and after 25 min it was still liquidy. Ultimately, it took over 50 min t5o get it to solidify, and I probably should have left it in for an hour. When I ate it it was falling apart in the center, so I have to wonder if the liquid measurements in the recipe are incorrect?
That said, the flavor was wonderful
Hi Carol. Ovens vary. The amount is correct, but I will test this again and adjust it if needed.
So yummy
I made this and middle never got dry and the top burned. And that was cooking it at 350 even. Maybe it was user error but I followed the recipes to a T.
Hello Rena
Can you share your pumpkin pie spice mix recipe?
Thank you. ☺️
Hi there. I use store bought. But I will experiment with a homemade version.