PUMPKIN CHOCOLATE CHIP BAKED OATMEAL
Warm up your mornings with this Pumpkin Chocolate Chip Baked Oatmeal, the perfect blend of wholesome oats, spiced pumpkin, and sweet chocolate chips. It’s a delicious, comforting, and nutritious breakfast option that’s easy to make ahead for busy days. Whether you’re enjoying it fresh out of the oven or reheating it during the week, this baked oatmeal is a surefire way to start your day on a cozy note.
In our house, breakfast can be a chaotic time, especially on school days. This Pumpkin Chocolate Chip Baked Oatmeal has become a family favorite because it’s not only a satisfying and healthy option, but it also brings the comforting flavors of fall to our breakfast table. My little one loves the chocolate chip surprise in every bite, and my husband appreciates the hearty oats that keep him full through the morning. It’s a recipe that makes our mornings a little sweeter and more enjoyable, especially when we’re all rushing out the door!
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Why You’ll Love Pumpkin Chocolate Chip Baked Oatmeal
- Cozy Fall Flavors: The pumpkin spice flavors combined with sweet chocolate chips create a delightful autumn-inspired breakfast.
- Make-Ahead Friendly: This baked oatmeal can be prepared in advance, making busy mornings easier.
- Nutritious & Satisfying: Packed with fiber-rich oats, pumpkin, and a touch of sweetness, it’s a healthy yet indulgent way to start your day.
- Kid-Friendly: The chocolate chips make it a hit with kids while still being nutritious.
Ingredients Notes for Pumpkin Chocolate Chip Baked Oatmeal
- Rolled Oats: Old-fashioned oats give the best texture, but quick oats can be used if needed.
- Pumpkin Purée: Use pure pumpkin, not pumpkin pie filling, for that natural pumpkin flavor.
- Pumpkin Pie Spice: A mix of cinnamon, nutmeg, ginger, and cloves adds warm autumn flavor.
- Chocolate Chips: Semi-sweet or dark chocolate chips add the perfect sweet contrast to the spiced pumpkin.
Recipe Steps for Pumpkin Chocolate Chip Baked Oatmeal
Step 1: Prepare the Mixture
- Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 or 9×9 works best).
- In a large bowl, mix together 2 cups of rolled oats, 1 tsp pumpkin pie spice, 1/2 tsp baking powder, and a pinch of salt.
- In another bowl, whisk together 1 cup of pumpkin purée, 1/4 cup of maple syrup, 1 large egg, 1 tsp vanilla extract, and 1 cup of milk (or dairy-free alternative).
Step 2: Combine Ingredients
- Pour the wet ingredients into the dry mixture and stir until combined.
- Fold in 1/2 cup of chocolate chips, reserving a few for sprinkling on top.
Step 3: Bake the Oatmeal
- Spread the mixture evenly in the prepared baking dish and sprinkle the remaining chocolate chips on top.
- Bake for 30-35 minutes, or until the center is set and the edges are golden.
- Let cool for a few minutes before serving warm.
Storage Options
- Refrigerator: Store leftover baked oatmeal in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze individual portions for up to 3 months. Reheat in the microwave or oven for a quick breakfast.
Variations & Substitutions
- Nut-Free Option: Skip the nuts or add seeds like pumpkin or sunflower seeds for a nut-free version.
- Dairy-Free Option: Use almond milk or any dairy-free milk, and swap chocolate chips for a dairy-free brand.
- Add-In Ideas: Try adding dried cranberries, chopped nuts, or shredded coconut for added texture and flavor.
PUMPKIN CHOCOLATE CHIP BAKED OATMEAL
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup maple syrup or honey
- 1/2 cup milk dairy or non-dairy
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips semi-sweet or dark
- Optional: chopped nuts or seeds for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar-sized oven-safe dish.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir until well mixed.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, maple syrup (or honey), milk, eggs, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, mixing until just combined. Gently fold in the chocolate chips.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the baked oatmeal to cool for a few minutes before slicing. It can be served warm or at room temperature.
