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+ servings
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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 431kcal
Author Rena


  • 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


  • First, preheat the oven to 375°F and coat an 8x10 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.



  • 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


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