Name: Pumpkin Chocolate Chip Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 ripe banana, mashed; 1 cup pumpkin purée; 1/4 cup maple syrup; 3 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 1 1/2 cups milk of choice; 1 3/4 cups rolled oats; 1 tsp pumpkin pie spice; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1/2 cup chocolate chips, plus more for topping

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If you’re craving a warm, cozy breakfast that combines the fall flavors of pumpkin, banana, and maple syrup with a touch of chocolatey indulgence, then this Pumpkin Chocolate Chip Baked Oatmeal is exactly what you need. It’s hearty, slightly sweet, and packed with nutrients to start your day right. Whether you’re enjoying it on a chilly morning or meal prepping for the week ahead, this baked oatmeal is a comforting and filling choice. It’s the perfect combination of soft, fluffy oats and the rich, spiced pumpkin flavor, all topped with gooey chocolate chips.

Pumpkin Chocolate Chip Baked Oatmeal

Why You’ll Love This Recipe

Easy to Make: This one-bowl recipe comes together quickly, with minimal prep and effort. Just mix the ingredients and bake.
Perfect for Fall: The pumpkin, maple syrup, and pumpkin pie spice create a cozy, autumn-inspired breakfast that’ll put you in the mood for sweater weather.
Healthy Yet Indulgent: Oats provide fiber and energy, while the banana adds natural sweetness, and a sprinkle of chocolate chips gives it just the right touch of indulgence.
Meal Prep Friendly: Bake it ahead of time and enjoy it for breakfast throughout the week. This dish stays fresh and is perfect for busy mornings.

Tip: Full ingredient list and measurements can be found in the recipe card below.

Ingredients

1/2 ripe banana, mashed
1 cup pumpkin purée
1/4 cup maple syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 1/2 cups milk of choice
1 3/4 cups rolled oats
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup chocolate chips (non-dairy if needed), plus more for topping

Instructions

1. Preheat the Oven

Preheat your oven to 350º F (175º C) and line a greased 9×9 or 8×8-inch baking dish with parchment paper. This will help with easy cleanup and ensure your oatmeal doesn’t stick.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice until everything is well combined.

3. Add the Dry Ingredients

Add the milk, rolled oats, baking soda, salt, and chocolate chips to the wet mixture. Stir until fully combined and everything is evenly distributed.

4. Pour and Top

Pour the oatmeal mixture into the prepared baking dish. Top with extra chocolate chips if you’d like a bit more chocolatey goodness on top!

5. Bake

Place the dish in the oven and bake for 35-40 minutes. The edges should be caramelized, and the center should be just set. If you insert a toothpick into the center, it should come out clean or with just a few moist crumbs.

6. Let it Cool

Allow the baked oatmeal to cool for at least 10 minutes before serving. This will help it set and make it easier to slice into portions.

Variations

Nuts and Seeds: Add some chopped walnuts, pecans, or chia seeds for a bit of crunch and extra nutrition.
Dried Fruit: Try adding raisins, cranberries, or chopped dried apricots for a fruity twist.
Spices: Feel free to experiment with cinnamon, nutmeg, or even a pinch of ground ginger for an extra layer of spice.

Heating and Storage

Storage: Store any leftover baked oatmeal in an airtight container in the fridge for up to 4-5 days.
Reheating: To reheat, simply microwave a portion for 30-60 seconds, or rewarm in the oven at 350º F for 10 minutes until heated through.
Freezing: You can freeze individual servings for up to 1 month. Just thaw overnight in the fridge and reheat as desired.

FAQs

Can I use a different type of milk?

Yes, you can use any milk of your choice, such as almond milk, coconut milk, or cow’s milk. Make sure to use unsweetened milk if you want to control the sweetness of the recipe.

Can I substitute the banana?

If you don’t have a ripe banana, you can try using unsweetened applesauce or another mashed fruit like pear or even sweet potato for a similar consistency.

Can I use quick oats instead of rolled oats?

Rolled oats work best for this recipe to give the right texture. Quick oats might make the oatmeal too mushy, but you can try them if that’s what you have on hand.

Can I make this recipe gluten-free?

Yes! Simply ensure that your oats are certified gluten-free, and you’ll have a gluten-free breakfast that’s just as delicious.

How do I know when the oatmeal is done?

The edges should be slightly browned and caramelized, and when you insert a toothpick into the center, it should come out clean or with just a few moist crumbs.

Can I add more sweetener?

If you like your oatmeal a bit sweeter, feel free to add an extra tablespoon of maple syrup or a dash of stevia, depending on your taste preferences.

Can I make this recipe ahead of time?

Absolutely! You can prepare this baked oatmeal the night before and bake it in the morning, or store the baked oatmeal in the fridge for a quick breakfast all week.

Can I add protein powder to this recipe?

Yes! You can add a scoop of your favorite protein powder to the wet ingredients to boost the protein content of this breakfast.

Is this recipe vegan-friendly?

Yes! The recipe is vegan as long as you use non-dairy milk and ensure that your chocolate chips are dairy-free.

Can I skip the chocolate chips?

Sure! If you’re looking for a less sweet option or want to focus on the pumpkin flavor, you can leave out the chocolate chips or substitute with nuts or dried fruit.

Conclusion

This Pumpkin Chocolate Chip Baked Oatmeal is a delightful way to start your day with the flavors of fall in every bite. It’s warm, comforting, and packed with healthy ingredients that will fuel you for the day ahead. Whether you make it for breakfast or prep it for the week, it’s a recipe you’ll come back to again and again!