Pumpkin and chocolate chip baked oatmeal is a favorite fall breakfast!
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||As Served|
|Calories 330kcal Calories from fat 110|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 6g||30%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|