A delicious breakfast recipe, Pumpkin Chocolate Chip Baked Oatmeal is sure to be a family favorite. Easy to make the day of, or perfect for a make-ahead breakfast.
Ever since I made the Cranberry Orange Baked Oatmeal, my kids have been begging me to make another baked oatmeal recipe. Turns out they love baked oatmeal, even though they aren’t huge fans of regular oatmeal.
And since baked oatmeal is a good, filling breakfast (my kids eat it with a few spoonfuls of plain yogurt), I was willing to make up another recipe.
I happened to be in the mood for pumpkin. I’d made some pumpkin muffins, and had leftover pumpkin puree, so I decided to make Pumpkin Chocolate Chip Baked Oatmeal.
Friends, this oatmeal was amazing. Seriously, so delicious. It was honestly good enough that I wouldn’t hesitate to serve it as a dessert sometime. (It would be so good warm from the oven with ice cream on top!)
If you want it to be healthier, omit the chocolate chips. It will still be good, I promise. Leaving out the chocolate chips will lower the carb count by about 6 carbs per serving.
Pumpkin Chocolate Chip Baked Oatmeal
Chocolate Chip Pumpkin Baked Oatmeal is an easy breakfast recipe that's simple enough for any day, but fancy enough for special breakfasts and brunches.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Spray a 9x9 pan. Preheat oven to 350º.
- In a large bowl, mix oats, baking powder, cinnamon, and salt.
- In a small bowl, beat egg. Add milk, pumpkin puree, maple syrup, and vanilla extract. Whisk well.
- Pour egg mixture over oat mixture, and stir to combine.
- Gently stir in chocolate chips.
- Pour into prepared pan.
- Bake 30 minutes, until set and golden.
- After oatmeal is done, allow to cool for 5 minutes before cutting.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 230Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 172mgCarbohydrates: 32gFiber: 3gSugar: 15gProtein: 6g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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Hello, thank you so much for sharing your recipe 🙂 … how would the recipe alter if I wanted to add a scope of protein powder?
Thank you! Lori
Scoop* 🤦🏻♀️
Thanks for the recipe. It was so good!!! I subbed a stevia blend for the maple syrup to make it even healthier. My kids loved it.
Have you doubted it to make a 9×13?
I have a few times. You’ll need to add some time to it to make sure it’s baked fully.
We subbed in sweet potato for the pumpkin because my husband loves sweet potatoes & his family does too. Trying new items for Thanksgiving and this I think will be the ONE. It came out great. We also swapped pumpkin pie spice for the cinnamon since we were out.
That sounds delicious with sweet potato, Sandi!
This looks so good! What a great combination of flavors!
Very good! I subbed honey for the maple syrup, and I think it I make it again I’ll add more cinnamon or do pumpkin spice, just to give it a little more flavor. Texture is very nice, and it was very easy to make! Definitely adding it to my favorites!
I’m so glad you enjoyed it, Becki!
I had high or this but was disappointed. I found it very bland. I will try it again but add extra pumpkin,cinnamon, nutmeg and possibly brown my butter.
Sorry it wasn’t flavorful enough for you, Sara. My kids loved it, but I know we all have different taste.
This turn out wonderful ,but I did have to cook it 45 mins
Can you premake it and put it in the refrigerator before baking it?
I haven’t ever tried this before, but if you do, it would probably need to bake for slightly longer since it would be cold.
I made this vegan
Egg substitute
Vegan chocolate chips
Oatmilk
So good
I’m so glad you enjoyed it, Desiree!
How do you store it. Can you freeze it and serve later?
I’ve stored it in the fridge, and it lasts a week or more. If you want to freeze it, I would recommend cutting it first, so you could remove one piece at a time.
This sounds amazing but I only have quick oats at home. Will that work ok?
Quick oats should be fine. It will just change the texture a bit, and may cook faster.
Have a maple syrup substitute? Currently out and wanting to try this recipe
I haven’t tried it with a substitute, but you could try honey. Or possibly regular sugar, though I’m not sure how much.
I’m so excited to try this, but how big is your can of pumpkin puree? 15oz? Ours in Canada are bigger so I just want to be sure.
Recipe states 1 cup, not 1 can
It’s just 1 cup from out of a can.
This was absolutely delicious! I made it exactly as instructed and it turned out wonderful. Thanks for a great first pumpkin recipe of the season!
I’m so glad you enjoyed it, Erin!
This looks so good! What a great make ahead breakfast for the week!
Thank you! It is one of my kids’ favorite breakfast recipes!