Chocolate Chip Pumpkin Pie Baked Oatmeal

By Rena |

This Pumpkin Pie 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.

top view of 6 pieces pumpkin oatmeal baked sqaures

Baked oatmeals can be made in so many different flavors and are so versatile when it comes to the fruits you would like to use. This Chocolate Chip pumpkin pie 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 breakfast recipe is Made with a handful of healthy ingredients and can be served as breakfast or dessert, then topped with your favorite garnishes

Why we love this baked oatmeal recipe

  • Flavorful and so tasty: This pumpkin pie baked oatmeal recipe gives you all the feel-good fall feelings. It is bursting with flavor. Also, serve it up for breakfast or dessert.
  • 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.
pumpkin baked oatmeal squares on a parchment paper

Ingredients you will need to make this baked oatmeal

These are just a just of the ingredients you will need to make this recipe. So, full measurements are found further down below.


rolled old-fashioned oats
baking powder
pumpkin pie spice mix
kosher salt
egg
almond or coconut milk
pumpkin puree
honey or maple syrup
coconut oil, melted
pure vanilla extract
dark chocolate chips
pecans
OPTIONAL: Serve with plain yogurt and maple syrup or honey

ingredients for pumpkin pie oatmeal bake

How to make this 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, 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

  • We 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
hand reaching for one oatmeal bake square

FAQ’s

Do I need to refrigerate baked oatmeal ?

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.

Can baked oatmeal be left out overnight?

We 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.

Can you heat up oatmeal the next day?

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.

Should i rinse oatmeal before cooking?

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.

side view of oatmeal baked square bars

More pumpkin recipe to try

top view oatmeal bake with yogurt garnish

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pumpkin baked oatmeal squares on a parchment paper

Chocolate Chip Pumpkin Pie Baked Oatmeal

This baked oatmeal recipe is easy to make and full of flavor. Made with pumpkin puree, oats, chocolate chips, and pecans.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 431kcal
Author: Rena

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
  • 2/3 tbsp 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 egg until pale and creamy.
  • Then, add in the milk, puree, maple syrup, oil, and vanilla extract, 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 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 6 even squares.
  • Finally, serve with plain yogurt and a drizzle of honey or maple syrup.

Notes

  • We 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.
  • Store in an airtight container in the fridge for up to 5 days

Nutrition

Calories: 431kcal | Carbohydrates: 48g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 479mg | Fiber: 5g | Sugar: 18g | Vitamin A: 6400IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 4mg
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