Easy Pumpkin Chocolate Chip Baked Oatmeal Recipe
This Easy Pumpkin Chocolate Chip Baked Oatmeal is a deliciously comforting breakfast or snack option featuring hearty old-fashioned oats combined with the warm flavors of pumpkin, cinnamon, and sweet semisweet chocolate chips. Baked until golden and set, this wholesome dish is naturally sweetened with pure maple syrup and finished with a hint of vanilla, making it a perfect autumn-inspired treat that’s simple to prepare and enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings (cut into 3x3 squares) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- 1 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
Add-ins
- 1/2 cup semisweet chocolate chips
Instructions
- Prepare the baking pan and oven: Lightly spray a 9×9-inch baking pan with nonstick spray to prevent sticking. Preheat your oven to 350ºF (175ºC) so it reaches the proper temperature while you prepare the oatmeal mixture.
- Mix dry ingredients: In a large mixing bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt. Stir well to evenly distribute the baking powder and spices throughout the oats.
- Mix wet ingredients: In a separate smaller bowl, beat the egg thoroughly. Add the milk, pumpkin puree, pure maple syrup, and vanilla extract to the beaten egg. Whisk everything together until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet pumpkin and egg mixture over the oat mixture. Stir everything together until all the dry ingredients are moistened and you have a thick, uniform batter.
- Add chocolate chips: Gently fold the semisweet chocolate chips into the oatmeal batter, making sure they’re evenly distributed throughout.
- Pour and spread batter: Pour the batter into the prepared baking pan and spread it out evenly to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes until the oatmeal is set and the top is golden brown. For a slightly crispier top, bake an additional 2-3 minutes.
- Cool and serve: Remove the pan from the oven and allow the baked oatmeal to cool for at least 5 minutes before cutting into squares. This rest period allows the oatmeal to firm up and flavors to meld.
Notes
- You can substitute milk with any plant-based milk to make it dairy-free.
- For a vegan version, replace the egg with a flax or chia egg and ensure chocolate chips are dairy-free.
- Using rolled oats instead of quick oats maintains better texture and holds up well in baking.
- Leftovers can be refrigerated and reheated individually for quick breakfasts.
- Add a pinch of nutmeg or ground ginger for extra warm spice notes.
- Ensure pumpkin puree is plain without added sugars or spices for balanced flavor.
Keywords: pumpkin baked oatmeal, chocolate chip oatmeal, healthy breakfast, pumpkin recipes, baked oatmeal, fall breakfast
