Easy Pumpkin Chocolate Chip Baked Oatmeal Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
