What’s cozy, autumn-themed, and almost criminally easy to make? This Pumpkin Chocolate Chip Baked Oatmeal, that’s what.
Squares of hearty baked oatmeal with vitamin-A-rich pumpkin, lightly spiced, and dotted with melty chocolate chips. I’d say this Pumpkin Chocolate Chip Baked Oatmeal is pretty much the perfect autumn (or Halloween!) breakfast.
I haven’t been sharing a lot of pumpkin or squash related recipes here since I launched Kitchen Treaty’s new sister site a few months ago. It’s all going over there! The blog is called Good Gourds, and it’s all about summer squash, winter squash, and pumpkin. My goal is to make it a resource for all of the myriad varieties of squash and pumpkins out there – and recipes for all of them. Head that way if you’re looking for more pumpkin and other winter squash goodness!
But for this baked oatmeal recipe, I thought I’d bring it back to Kitchen Treaty because pumpkin deserves to make an appearance everywhere, darnit!
Pumpkin Chocolate Chip Baked Oatmeal Ingredients
So what’s in this easy, hearty breakfast? We’ve got:
- Pumpkin – naturally! Take it easy on yourself with canned or make yourself some homemade puree. Either works!
- Milk – you can go dairy or dairy-free for this one – I recommend whole milk or oat milk.
- Pure maple syrup – for a touch of decadent sweetness
- Eggs – adds protein; helps keep your baked oatmeal together; quintessential breakfast necessity
- Vanilla – yum
- Rolled oats – Quick-cooking oats or the more thick old-fashioned rolled oats both work
- Pumpkin pie spice – necessary! Use store-bought or make your own.
- Salt – needed for balancing out all that sweetness and highlighting flavors
- Chocolate chips – pumpkin’s best friend!
To make it, you first mix all of the wet ingredients together, then add the dry. All in one big bowl – so easy. Then dump it into a baking pan and bake. It’s literally so fast to make – I love whipping up a quick batch of baked oatmeal on Sundays to warm up for busy weekday morning breakfasts.
I hope you love this pumpkin baked oatmeal recipe as much as we do! Happy fall!
Pumpkin Chocolate Chip Baked Oatmeal
- 2 cups pumpkin puree (1 [15-ounce] can or homemade)
- 1 1/2 cups milk (whole milk and full-fat oat milk both work well)
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2 1/2 cups rolled oats (Quick-cooking or old-fashioned both work fine)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup mini chocolate chips (divided [1/4 cup for the oatmeal and a couple of tablespoons for the top])
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 9-inch baking dish (I use cooking spray). You can also line it with parchment paper.
- In a large mixing bowl, add the pumpkin, milk, maple syrup, eggs, and vanilla. Whisk together until well-combined.
- Add the oats, pumpkin pie spice, salt. Mix well. Stir in 1/4 cup of the chocolate chips.
- Pour the mixture into the baking pan. Top with remaining chocolate chips.
- Bake until the top of the oatmeal is just set, about 40 minutes. Serve warm or cool then refrigerate and reheat individual squares in the oven or microwave.