Pumpkin Baked Oatmeal with Chocolate Chips
Pumpkin baked oatmeal with chocolate chips is a fall breakfast favorite! It's naturally gluten-free (with a vegan option) and a fun way to start the day!
Yield: 9 small squares
Ingredients
- 2 cups oats (I use old fashioned oats)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup pumpkin puree
- 1 cup milk (skim, soy or whatever ya got)
- ½ cup unsweetened applesauce
- ⅓ 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.
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Notes
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 can keep leftovers in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 199mg | Fiber: 4g | Sugar: 23g
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