Pumpkin Chocolate Chip Baked Oatmeal
Pumpkin goodness with a chocolatey flair ... this baked oatmeal recipe is just what your autumn mornings need.
Ingredients
- 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]
Instructions
- 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.
Notes
Can be made without the chocolate chips too! Plain pumpkin is terrific with a simple dollop of whipped cream.
Nutrition Facts
Serving: 1square, Calories: 193kcal, Carbohydrates: 34g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 41mg, Sodium: 164mg, Potassium: 312mg, Fiber: 4g, Sugar: 15g, Vitamin A: 8593IU, Vitamin C: 2mg, Calcium: 104mg, Iron: 2mg