Pumpkin Chocolate Chip Baked Oatmeal is the kind of cozy breakfast that makes it hard to hit snooze in the morning! Imagine waking up to the inviting aroma of warm pumpkin and maple spice, studded with melty chocolate chips. This crowd-pleaser is not just irresistibly tasty, but also vegan, meal-prep friendly, and a total snap to throw together. Whether you’re filling up a hungry family or prepping breakfast for busy workdays, it’s a sweet, comforting dish you’ll want to make again and again.

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Ingredients You’ll Need

The magic of Pumpkin Chocolate Chip Baked Oatmeal lies in its easy, wholesome ingredient list. Every component has a purpose—from silky pumpkin purée for autumnal flavor to just the right touch of chocolate for a little breakfast indulgence! Here’s what you’ll need and why each is essential.

  • Banana (1/2, ripe, mashed): Brings understated natural sweetness and acts as a vegan binder for that soft, custardy texture.
  • Pumpkin purée (1 cup): Provides the dish’s star flavor and keeps every bite moist and vibrant.
  • Maple syrup (1/4 cup): Adds rich sweetness with autumn undertones that pair perfectly with pumpkin.
  • Olive oil (3 tbsp): Offers subtle richness and ensures the oatmeal is delightfully tender, not dry.
  • Apple cider vinegar (1 tbsp): Helps lift the oatmeal, makes it fluffier, and subtly brightens the flavors.
  • Vanilla extract (1 tsp): Deepens the cozy, sweet aroma and rounds out the spices.
  • Milk of choice (1 1/2 cups): Makes everything creamy and allows you to personalize for plant-based or dairy lovers alike.
  • Rolled oats (1 3/4 cups): The good old-fashioned kind, for hearty texture and staying power.
  • Pumpkin pie spice (1 tsp): Brings warm, fragrant spices—think cinnamon, nutmeg, ginger—for that classic fall feel.
  • Baking soda (1/2 tsp): Gives lift and lightness so your oatmeal isn’t dense.
  • Kosher salt (1/2 tsp): A pop of salt sharpens the sweetness and defines the flavors.
  • Chocolate chips (1/2 cup, plus more for topping): Melty pools of chocolate turn breakfast irresistible—use your favorite variety!

How to Make Pumpkin Chocolate Chip Baked Oatmeal

Step 1: Prep Your Pan and Oven

Set your oven to 350ºF so it preheats while you gather your ingredients. Line a lightly greased 9×9 or 8×8-inch baking dish with parchment paper. The parchment makes serving and cleanup a snap, and you won’t lose any gooey chocolate chips stuck to the bottom!

Step 2: Mix the Wet Ingredients

Grab your largest mixing bowl and whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice. Take your time here—whisk until everything looks smooth and deeply orange, flecked with spice. This will ensure a super consistent flavor in every bite.

Step 3: Add Dry Ingredients and Chocolate Chips

Pour in the milk of your choice, then sprinkle in the rolled oats, baking soda, kosher salt, and chocolate chips. Fold everything together gently but thoroughly. You want every oat and chocolate chip to be evenly coated in that luscious, pumpkin-spiced mixture.

Step 4: Transfer and Top

Spread the batter into your prepared baking dish, smoothing the top with a spatula. Sprinkle extra chocolate chips generously over the surface—trust me, there’s no such thing as too many here.

Step 5: Bake to Perfection

Slide the dish into your preheated oven and bake for 35–40 minutes. The edges will caramelize beautifully while the center stays soft and just set. Let your Pumpkin Chocolate Chip Baked Oatmeal cool for at least 10 minutes. (If you can wait that long!) This step helps the oatmeal firm up and makes it easier to slice into generous squares.

How to Serve Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin Chocolate Chip Baked Oatmeal Recipe - Recipe Image

Garnishes

Add a shower of extra chocolate chips, a drizzle of maple syrup, or even a dollop of dairy-free yogurt on top of your warm oatmeal slice. Chopped pecans or a sprinkle of cinnamon also make lovely finishing touches for layers of texture and flavor.

Side Dishes

Pair your Pumpkin Chocolate Chip Baked Oatmeal with fresh fruit, a big mug of coffee, or a glass of cold plant milk. For a brunch spread, consider serving alongside crisp veggie sausages or a savory tofu scramble to balance the sweetness.

Creative Ways to Present

Cut large squares for hearty breakfasts or delicate fingers for brunch platters. You can layer slices in a glass with coconut yogurt and extra chocolate chips for a breakfast parfait, or serve warm topped with vanilla ice cream for a fun dessert take.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Chocolate Chip Baked Oatmeal has cooled, cover the dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to 4 or even 5 days. This makes it downright perfect for prepping breakfast ahead of a busy week!

Freezing

Want to stock up? Slice the oatmeal into individual portions, wrap each tightly in plastic or foil, and freeze in a zip-top bag for up to a month. This way, you’ll always have a batch of Pumpkin Chocolate Chip Baked Oatmeal handy when the cravings hit.

Reheating

Warm leftovers in the microwave for about a minute, or in a 350ºF oven until heated through (usually 10–15 minutes for several slices). For the best texture, cover with foil so the oatmeal stays moist while reheating.

FAQs

Can I make Pumpkin Chocolate Chip Baked Oatmeal gluten free?

Absolutely! Simply use certified gluten-free rolled oats. Everything else in the recipe is already gluten free and vegan, making it an allergy-friendly treat.

Can I substitute the banana?

Yes, if you’re not a banana fan (or have none on hand), you can swap it for 1/4 cup of unsweetened applesauce. The applesauce has a similar binding effect and light sweetness.

What kind of chocolate chips work best?

You can use any chocolate chips you love—semi-sweet, dark, or dairy-free chips for a fully vegan version. Mini chips melt especially well but regular chips give you those glorious, gooey pockets of chocolate!

Is it possible to make this recipe oil free?

Definitely. Substitute the 3 tablespoons of olive oil with the same amount of unsweetened applesauce or extra pumpkin purée. The result will be just as delicious, with slightly less richness.

Can I double the recipe for a crowd?

Go for it! Double the ingredients and use a 9×13-inch dish. Keep an eye on the baking time; it may take a few minutes longer for the center to set.

Final Thoughts

If you’ve been searching for a delicious way to greet chilly mornings or impress your loved ones at brunch, Pumpkin Chocolate Chip Baked Oatmeal is your answer. Warm, chocolatey, spiced, and so rewarding, it’s truly comfort in a pan. Don’t wait for fall—treat yourself to a batch anytime, and see just how delightful breakfast can be!

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Pumpkin Chocolate Chip Baked Oatmeal Recipe

Pumpkin Chocolate Chip Baked Oatmeal Recipe

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4.7 from 30 reviews

A warm and comforting Pumpkin Chocolate Chip Baked Oatmeal recipe with flavors of pumpkin, maple syrup, and chocolate chips. Perfect for fall mornings and a great option for meal prep!

  • Total Time: 50 minutes
  • Yield: 6-8 servings

Ingredients

Wet Ingredients:

  • 1/2 ripe banana, mashed
  • 1 cup pumpkin purée
  • 1/4 cup maple syrup
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 1/2 cups milk of choice

Dry Ingredients:

  • 1 3/4 cups rolled oats
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup chocolate chips, plus more for topping

Instructions

  1. Preheat the oven: Preheat the oven to 350º F and line a greased 9×9 or 8×8-inch baking dish with parchment paper.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice.
  3. Add Dry Ingredients: Add the milk, oats, baking soda, salt, and chocolate chips. Mix well and pour into the baking dish.
  4. Top and Bake: Top with more chocolate chips if desired. Bake for 35-40 minutes until edges are caramelized and center is just set.
  5. Cool and Serve: Let cool for 10 minutes before serving.

Notes

  • Store leftovers in the fridge for up to 4-5 days.
  • Reheat in the microwave or oven until warm.
  • You can freeze individual servings for up to 1 month.
  • Author: Martha
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 kcal
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

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