A fall breakfast favorite, this pumpkin baked oatmeal with chocolate chips is a fun and tasty way to start the day! Naturally gluten-free with a vegan option.
Happy Friday, friends! I hope your week has been good and that you have something fun to look forward to this weekend!
We had a mini scare this past week. A call from preschool, with J’s teacher saying he had a fall on the playground, busted his mouth and that it was B-A-D. Yikes.
I rushed over to school and luckily, he had already started looking better. We went to the doctor just to be sure, but no stitches needed, no urgent care, just a little ice and rest and TLC. My sweet baby is a tough little boy! Good thing, cause I’m guessing that won’t be the last scare we have.
As for the weekend, we may try to road trip to the zoo if the weather looks OK. We’ve also got dance class for M, I have a local blogger meet-up and I plan to put out ALL the pumpkin things since tomorrow is officially October. I’ve already gotten started a little bit with the fall decorating (see our front steps). Many, many pumpkins to be added soon. I can’t help myself!
The kids are in on it, too. They picked out about a dozen mini pumpkins and gourds at Trader Joe’s earlier this week. I kept trying to say, “Stop, that’s enough,” but I was only half-hearted about it since I love them, too!
M wants to keep some in her room, I always fill up a big bowl for our kitchen or dining room with them, I like scattering them on the mantle or the porch and on and on. So yes, I let them just keep picking. I’m sure we’ll get more, too!
And now for the food! You guys know we love our oatmeal. And while banana bread baked oatmeal is a year-round favorite, but I like to change it up with the seasons.
Come fall, that of course means all things pumpkin!
And I happen to think pumpkin goes especially well with chocolate. (See my pumpkin chocolate chip mini muffins and my peanut butter pumpkin muffins with optional, but recommended, chocolate chips. Same with my healthy pumpkin bread that is a fall must.)
I have two more pumpkin + chocolate recipes coming your way too! You can sign up for my free weekly e-newsletter so you never miss a thing!
Hence, pumpkin baked oatmeal with chocolate chips. And guys, it kinda makes this chocolate-for-breakfast loving girl swoon! 💗
It’s so decadent! Perfect for a weekend brunch, with leftovers to have during the week.
You can also check out my Google web story for this pumpkin baked oatmeal recipe.
OK, let’s get baking.
Notes on pumpkin baked oatmeal with chocolate chips:
- I love having lots of chocolate chips in every bite, but you could definitely cut back to 3/4 cup if you want to reduce the morning sugar rush.
- I’ve used honey here but you can sub maple syrup for a vegan option.
- To make vegan, use maple syrup in place of honey, a flax egg in place of the egg, a vegan butter substitute or coconut oil and vegan chocolate chips.
- Serving a crowd? Just double the recipe and bake it in a 9×13 inch pan. You won’t be sorry if you have leftovers.
- You can keep leftovers in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Speaking of leftovers, I kinda love it cold, too. Same as with my banana bread baked oatmeal. But you can warm it up in the microwave in a flash if you prefer.
I hope you’ll embrace the fall season with this pumpkin baked oatmeal and indulge yourself with a little chocolate at breakfast!
- 2 cups oats (I use old fashioned oats)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup pumpkin puree
- 1 cup milk (skim, soy or whatever ya got)
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
- Preheat oven to 375.
- Add oats, baking powder, cinnamon and salt to a large mixing bowl and stir to combine.
- In a separate medium bowl, whisk together the pumpkin puree, egg, milk, applesauce, maple syrup, melted butter and vanilla.
- Add the liquid mixture to the bowl with the oat mixture and stir to combine.
- Stir in the chocolate chips.
- Pour the mixture into a greased 8x8 pan.
- Bake at 375 for about 35-40 minutes, until set and cooked through.
- Let cool for at least 5 minutes in the pan before slicing and serving.
I love having lots of chocolate chips in every bite, but you could definitely cut back to 3/4 cup if you want to limit the morning chocolate consumption.
I’ve used honey here but you can sub maple syrup for a vegan option.
To make vegan, use maple syrup in place of honey, a flax egg in place of the egg, a vegan butter substitute or coconut oil and vegan chocolate chips.
Serving a crowd? Just double the recipe and bake it in a 9x13 inch pan. You won’t be sorry if you have leftovers.
You can keep leftovers in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Amount Per Serving: Calories: 261Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 199mgCarbohydrates: 40gFiber: 4gSugar: 23gProtein: 5g