Pumpkin baked oatmeal with chocolate chips

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes
Serves 9 small squares     adjust servings

Pumpkin and chocolate chip baked oatmeal is a favorite fall 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


  1. Preheat oven to 375.
  2. Add oats, baking powder, cinnamon and salt to a large mixing bowl and stir to combine.
  3. In a separate medium bowl, whisk together the pumpkin puree, egg, milk, applesauce, maple syrup, melted butter and vanilla.
  4. Add the liquid mixture to the bowl with the oat mixture and stir to combine.
  5. Stir in the chocolate chips.
  6. Pour the mixture into a greased 8x8 pan.
  7. Bake at 375 for about 35-40 minutes, until set and cooked through.
  8. 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.

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