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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.) 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.
A few notes on this 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!
Enjoy!
~ Kathryn
Pumpkin baked oatmeal with chocolate chips
Pumpkin and chocolate chip baked oatmeal is a favorite fall breakfast!
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 330kcal Calories from fat 110 | |
| % Daily Value | |
| Total Fat 12g | 18% |
| Saturated Fat 6g | 30% |
| Transfat 0g | |
| Cholesterol 30mg | 10% |
| Sodium 171mg | 7% |
| Carbohydrate 51g | 17% |
| Dietary Fiber 6g | 24% |
| Sugars 24g | |
| Protein 9g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Rebecca @ Strength and Sunshine says
I’m glad everything is okay :O Poor little guy!
O that sounds so good!!! Obsessed with everything oatmeal during the season!
I need to pick up some mini pumpkins for decorating! I always buy a bunch and place them ….everywhere 😛
Kathryn says
I put them everywhere too! We’re gonna be surrounded by pumpkins — and eating all the pumpkin things too! 😉
Dawn @ Girl Heart Food says
You must have certainly got a scare when you got the call about J!! Glad to hear things are ok now 🙂 Your front step looks gorgeous!! So pretty! I have got to get more pumpkins…the little ones are particular adorable. I agree with you about the combo of pumpkin and chocolate. So perfect and I totally need this baked oatmeal in my life and, ya know what? I have all the ingredients on hand so it would be perfect to make this weekend. I know hubby would love this one too. Pinned! Have a great one, my friend. xoxo
Kathryn says
Gotta love when you already have everything you need for a recipe – hope you try it out! It’s the perfect way to welcome fall 😉 Have a great weekend Dawn! XO
Kelli says
This sounds amazing!! Tomorrow is supposed to be rainy and I’m thinking this would be the ideal rainy Fall day breakfast. I never have applesauce though, so I may try it with a mashed banana instead.
Kathryn says
Thanks Kelli – it’s a great one for baking up on a rainy fall day! Would love to hear if you tried with the mashed banana!
Vivian | stayaliveandcooking says
Decadent breakfast? Yes please! I’m loving the way this sounds, I’m a huge oatmeal fan but I need my variation options 😉
And yes, I can imagine the scare. I remember my parents would be so worried when something happened to me or my little brother… Luckily he’s alright!
Kathryn says
I love switching things up with our oatmeal too! Thanks Vivian!
Kim says
Just made this and it is delish!!! Emma and Lilly are loving it! Thanks, Kathryn! 😘
Kathryn says
Yay, so very happy to hear you and the girls liked it Kim!! We miss you! XO
chellie says
We LOVE baked oatmeal and I’ve been wanting to make a pumpkin version. Looks scrumptious!
Kathryn says
You know I’m a HUGE oatmeal fan in all forms but baked oatmeal has to be one of my favorites. Hope you try this pumpkin chocolate chip version – it’s SO good!! XO
Angela says
This recipe is so moist and tastes great. Baked oatmeal is my go-to in the mornings. I made a triple batch and used an 11×17 pan. This way I can cut it up, freeze, and grab one in the morning. Thanks for sharing the recipe!
Kathryn says
Yay, so happy to hear that Angela! I LOVE baked oatmeal too – so easy to make ahead. Love that you do a triple batch – so great to have ready to go. Thanks for taking the time to comment – have a great weekend!
Jean says
Hi,
I can’t seem to find the recipe for this! Would love to try. Where can I find it?
Kathryn says
Hi! I’m sorry, I’ve just switched recipe plugins and there seem to be some tech glitches. They are looking into it now. That recipe appears to be showing up at the very bottom of this post – underneath the big Pinterest image. (Hopefully will be moved back up soon once they figure out what’s wrong.) Hope you love it!
Helen says
How long have people baked this when doubled? I did 40 minutes and I’d say it’s still not quite done. However we use flax eggs so it’s safe to eat 😉
Kathryn says
Hi Helen! You may want to try 45-50 minutes for a bigger pan of this baked oatmeal. Or just keep checking it and bake until it’s almost set. Hope you enjoy it! 😊
Teri says
Can I make this the day before, put it in the fridge (not cooked) and then bake in the morning?
Kathryn says
Hi Teri! The problem with that would be the oats would start to soak up the liquid and the leavening agents would start to activate, so having it sit overnight would affect the final baked oatmeal. Instead, I’d suggest either baking it all the way and rewarming it in the morning or baking it part of the way (maybe 25 minutes) and finishing it the next day. Hope that helps!
Teri says
You are awesome!! Thank you! 💗💗
Nicki says
This was scary good. It came out perfectly and I’ve been eating it with Greek yogurt. I will be making it again and again. Thank you for the recipe!
Kathryn says
Yay, I’m so happy you loved it Nicki! I’m planning to make a batch this weekend myself! 😊
Kate says
My husband and I love these! The perfect treat to satisfy a sweet tooth without as much sugar as other options. They also are great warm or cold. We have made this twice now and will keep it as a family staple. Thank you!
Kathryn says
Yay, I’m so happy to hear you found a new favorite! Thanks for sharing Kate!