Dessert

Easy Pumpkin Chocolate Chip Baked Oatmeal Recipe

ByClara Bennett October 15, 2025October 15, 2025

Introduction

This Easy Pumpkin Chocolate Chip Baked Oatmeal is a warm, comforting breakfast that combines autumn flavors with the indulgence of chocolate. It’s simple to prepare, wholesome, and perfect for a cozy morning or brunch with family.

A close-up view of a baked oatmeal dish in a white rectangular ceramic baking dish shows a single thick layer of golden-brown oats mixed evenly with dark chocolate chips scattered throughout. The texture looks soft and chewy with some oats slightly crisped on top, giving a warm and inviting appearance. The background features a clean white marbled surface, with part of a woven beige cloth visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old-fashioned oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 large egg
1 cup milk
1 cup pumpkin puree
1/3 cup pure maple syrup
1 tsp vanilla extract
1/2 cup semisweet chocolate chips

Instructions

Step 1: Lightly spray a 9×9-inch baking pan with nonstick spray. Preheat your oven to 350ºF to ensure it reaches the right temperature while you prepare the batter.
Step 2: In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt. Stir well to evenly mix the dry ingredients.
Step 3: In a separate smaller bowl, beat the egg thoroughly. Add the milk, pumpkin puree, maple syrup, and vanilla extract. Whisk until smooth and fully combined.
Step 4: Pour the wet mixture over the oat mixture and stir until all the oats are moistened and the batter is thick and uniform.
Step 5: Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared baking pan and spread it out evenly. Bake for about 30 minutes, or until the oatmeal is set and the top is golden brown. For a crispier top, bake an extra 2-3 minutes.
Step 7: Remove from the oven and let cool for at least 5 minutes before cutting into squares to help the oatmeal set and flavors meld.

Tips & Variations

Substitute almond milk or oat milk for regular milk to make this recipe dairy-free.
Add a handful of chopped nuts or dried cranberries for extra texture and flavor.
Use dark chocolate chips instead of semisweet for a richer chocolate taste.
For a spicier version, add a pinch of nutmeg or ginger along with the cinnamon.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or until warm. You can also freeze baked oatmeal squares for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a baked oatmeal dish in a white rectangular baking dish, showing one layer made of golden brown oats mixed with a sticky, glossy caramel-like syrup. Scattered on top are smooth, dark brown chocolate chips that add small pops of color. The oatmeal layer looks thick, slightly textured, and moist with a warm, inviting tone. The background and surface visible are a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats work best because they hold their shape and texture during baking. Quick oats can be used but may result in a softer, less structured baked oatmeal.

Is it possible to make this recipe vegan?

Yes, to make it vegan, replace the egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water) and use a plant-based milk instead of cow’s milk.