Easy Pumpkin Chocolate Chip Baked Oatmeal Recipe

Introduction

This Easy Pumpkin Chocolate Chip Baked Oatmeal is a cozy, wholesome breakfast perfect for fall or any time you crave comforting flavors. With pumpkin puree and melty chocolate chips, it’s a delightful way to start your day or enjoy a snack.

Ingredients

• 2 cups old-fashioned oats
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips (Nestle Toll House brand recommended)
• 1/3 cup pure maple syrup
• 1 cup pumpkin puree (Libby’s pumpkin puree suggested)
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 large egg (room temperature)
• 1 cup milk (any type, whole milk for richer results)

Instructions

1. Step 1: Lightly spray a 9×9-inch baking pan with nonstick spray. Preheat your oven to 350ºF.
2. Step 2: In a large bowl, combine 2 cups oats, 1 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt. Stir well to mix evenly.
3. Step 3: In a separate bowl, beat the egg thoroughly. Add 1 cup milk, 1 cup pumpkin puree, 1/3 cup maple syrup, and 1 tsp vanilla extract. Whisk until smooth and uniform.
4. Step 4: Pour the wet mixture into the oat mixture and stir until fully combined and thick batter forms.
5. Step 5: Fold in 1/2 cup semisweet chocolate chips evenly. Pour the batter into the prepared pan and spread evenly.
6. Step 6: Bake in the preheated oven for about 30 minutes, or until set and golden on top. For a crispier top, bake 2-3 minutes longer.
7. Step 7: Remove from oven and cool at least 5 minutes before slicing into squares to serve.

Tips & Variations

• Use old-fashioned oats rather than quick oats for better texture and structure.
• Substitute pumpkin puree with sweet potato puree for a different but delicious twist.
• Add chopped nuts like walnuts or pecans for extra crunch and flavor.
• For dairy-free, use almond milk or another plant-based milk alternative.
• Ensure eggs are at room temperature to help the batter mix more smoothly.

Storage

Store baked oatmeal covered in the refrigerator for up to 4 days. Reheat individual squares in the microwave for 30-45 seconds or warm in the oven at 300ºF for 10 minutes. You can also freeze portions wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

While quick oats can be used, old-fashioned oats provide a better texture and hold up well during baking, giving the oatmeal a heartier consistency.

Can I make this recipe vegan?

To make it vegan, substitute the egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water) and use a plant-based milk instead of dairy milk.

Easy Pumpkin Chocolate Chip Baked Oatmeal Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Easy Pumpkin Chocolate Chip Baked Oatmeal is a comforting and nutritious breakfast treat combining hearty oats, sweet pumpkin puree, and melty semisweet chocolate chips. Perfect for cozy mornings, it’s simple to prepare, bakes up soft with a golden top, and offers a balance of warm spices and sweetness without refined sugars, making it a wholesome start to your day.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 9 servings (9 squares) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups old-fashioned oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt

Wet Ingredients

• 1 large egg (room temperature)
• 1 cup milk (any type)
• 1 cup pumpkin puree (Libby’s recommended)
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract

Add-ins

• 1/2 cup semisweet chocolate chips (Nestle Toll House brand suggested)

Instructions

1. Prepare the Pan and Oven: Lightly spray a 9×9-inch baking pan with nonstick spray to prevent sticking. Preheat your oven to 350ºF to ensure it reaches the correct temperature while you prepare the oatmeal mixture.
2. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups old-fashioned oats, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt. Stir well to evenly distribute the baking powder and spices throughout the oats.
3. Combine Wet Ingredients: In a separate smaller bowl, beat 1 large room-temperature egg thoroughly. Add 1 cup milk, 1 cup pumpkin puree, 1/3 cup pure maple syrup, and 1 tsp vanilla extract. Whisk everything together until smooth and homogenous, ensuring no streaks of egg remain.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the oat mixture. Stir until all dry ingredients are moistened and a thick, uniform batter forms.
5. Add Chocolate Chips and Transfer to Pan: Gently fold 1/2 cup semisweet chocolate chips into the batter, ensuring even distribution. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake the Oatmeal: Place the pan in the preheated oven and bake for about 30 minutes, or until the oatmeal is set and the top is golden brown. For a slightly crispy top, bake 2–3 minutes longer.
7. Cool and Serve: Remove from the oven and let the baked oatmeal cool for at least 5 minutes before slicing into squares, allowing it to set and flavors to meld.

Notes

• Ensure the egg is at room temperature to mix better with wet ingredients.
• Using whole milk will create a richer texture, but any milk type works.
• For a crispier top, extend baking time by a few minutes.
• You can substitute the semisweet chocolate chips with dairy-free or vegan alternatives if desired.
• Store leftovers in an airtight container refrigerated for up to 4 days and reheat before serving.

Keywords: pumpkin baked oatmeal, chocolate chip oatmeal, healthy breakfast, fall breakfast recipe, easy baked oatmeal