If you love fall pumpkin spice flavors, then this pumpkin chocolate chip baked oatmeal is for you. Made without refined sugar, this baked pumpkin oatmeal recipe is a fantastic make-ahead healthy breakfast idea. Freezes well and great as a meal prep breakfast option.
Why you’ll love this pumpkin chocolate chip baked oatmeal
If you love oatmeal in the morning, but don’t quite have the time to do baked oatmeal on a weekday, this make-ahead pumpkin baked oatmeal is for you! Loaded with all the amazing fall flavors of pumpkin spice, these baked pumpkin chocolate chip oatmeal bars are perfect for making on the weekend and refrigerating or freezing for quick weekday breakfast options.
Made with wholesome, real ingredients, this healthy pumpkin baked oatmeal contains no refined sugar, flour or oil. A really great option when you’re looking to get your day off to a healthy start.
What you’ll need to make this baked pumpkin oatmeal:
- Old Fashioned Rolled Oats – these are recommended over instant oats, as old fashioned oats are less processed and will hold their shape better during baking.
- Pumpkin Pie Spice – fantastic for those delicious fall flavors, pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg, cloves and allspice.
- Salt – needed to help balance the flavors, don’t leave this out.
- Milk (dairy or plant-based) – I like to use unsweetened vanilla almond milk, however you can do any plant based or dairy milk. If you use whole dairy milk, you’ll gain a few extra grams of protein.
- Eggs – needed to help bind the oatmeal and cut uniform oatmeal bar slices. Eggs will also add protein.
- Granular Sweetener – I like Lakanto Monkfruit Sweetener, which bakes well and adds no odd aftertaste or calories.
- Vanilla Extract – helps add flavor and richness.
- Pumpkin Puree – store-bought canned works well, or you can use your own roasted pumpkin. Make sure you are getting 100% pumpkin puree and not pumpkin pie filling.
- No sugar added chocolate chips, like Lily’s Chocolate Baking Chips – these have a fantastic flavor and are great for baking.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
Ingredient substitution and recommendations
- Spices – feel free to change up the spice profile, but substituting the pumpkin pie spice with cinnamon.
- Sweetener – these oatmeal bars can also be sweetened with honey or maple syrup. About 1/3 – 1/2 cup will provide you with ample sweetness, however, note that it will increase the calories.
- Nuts & Seeds – feel free to swap out or add alongside the chocolate chips. Pecans, walnuts, and pumpkin seeds are a great addition and will add a nice crunch to each bite.
- Chia Seeds – adding about 1/4 cup of chia seeds or milled flax & chia will help add some addition fiber to your oatmeal bars.
How can I add more protein to this baked oatmeal recipe:
If you’re looking to amp up the protein in this baked oatmeal bars, I recommend the following:
- Swap the almond milk with whole dairy milk.
- Add 1 cup of Greek yogurt, which is naturally high in protein. If you are using Greek yogurt, lessen the milk to 3/4 cup.
- Mix in 1/2 cup of vanilla protein powder. (Add 1/4 to 1/2 cup of extra milk, or Greek yogurt to banance the consistency).
How do you make baked pumpkin oatmeal?
- Start by combining your dry ingredients. Measure out your oatmeal, pumpkin pie spice, sweetener and salt into a large mixing bowl. Stir together.
- To the dry ingredients, add in the wet ingredients. Add in the milk, eggs, vanilla and pumpkin puree. Stir together well to incorporate all the wet ingredients with the oatmeal mixture.
- Stir in the chocolate chips (or chopped nuts, if using) and then top the oatmeal with extra chocolate chips or pecan halves, if desired. Then pour the oatmeal into a prepared baking dish or pan.
- Bake the oatmeal at 350 degrees for 30-32 minutes and then remove from oven to cool.
Once the oatmeal comes out of the oven, let it cool for at least 10 minutes before cutting and slicing. If you are cutting the pumpkin oatmeal into squares or bars, this will help them be more uniform in shape.
If you love pumpkin for breakfast, be sure to check out my Healthy Pumpkin Muffin Recipe, my Pumpkin Chocolate Chip Protein Muffins and my Pumpkin Spice Waffles.
What can I eat with pumpkin oatmeal?
- Plain Greek Yogurt, sweetened with monk fruit sweetener – great way to add extra protein to your breakfast!
- Nuts, like pecans or walnuts
- Nut butter – like pecan butter, almond butter or peanut butter
- Hard boiled eggs – another great way to add extra protein!
- Chia seed pudding is great for adding extra protein and fiber to your breakfast. Try my Coconut Milk Chia Pudding with a dollop of the homemade pumpkin butter and/or pumpkin seeds.
- Homemade Pumpkin Butter – my copycat Trader Joe’s recipe is fantastic!
Need some additional resources on making healthy breakfasts?
- If you’re looking to meal prep breakfast, my Breakfast Meal Prep post is a great resources for making healthy breakfasts in advance!
- Want to get started with a few simple meal prep ideas on the weekend? Check out my post on Healthy Meal Prep Ideas for the Week that you can do in less an an hour!
Frequently asked questions about making pumpkin baked oatmeal:
Yes! baked oatmeal is a great source of fiber and protein keeping you full for hours. Keeping you satiated helps prevent snacking later in the day.
It typically takes 30-35 minutes for oats to cook in the oven.
You can do this many ways. Adding spice to oatmeal like cinnamon, nutmeg and pumpkin pie spice is a great way to add flavor. Adding fruits like berries, apples, peaches, cherries or pumpkin butter is a great way to add flavor as well.
Refrigerated, baked oatmeal will last up to 5 days when kept in an airtight container. When frozen, baked oatmeal will last for up to one year. Store in a container, separated with parchment paper.
Yes, because baked oatmeal contains dairy and eggs, it does need to be refrigerated. Stored in an airtight container, baked oatmeal will keep for up to 5 days refrigerated.
Yes! Baked oatmeal reheats well, making it an excellent make-ahead breakfast option. If frozen, use the defrost setting in the microwave, and then heat for 45 seconds to 1 minute. If refrigerated, simply heat for 45 seconds to one minute.
You can add it, however it’s not necessary. I’ve tested it both ways and I prefer an oatmeal that is a little more dense. If you prefer a more fluffy, cake-like oatmeal I recommend adding 1 teaspoon of baking powder.
Love a great oatmeal recipe? Check out my other oatmeal recipes:
Want to make this super delicious Pumpkin Spice Yogurt Bowl? Here’s what you’ll need:
- One of these Baked Pumpkin Oatmeal bars
- A serving of plain Greek Yogurt. I like Fage 5% or 2%. I will sweeten with Vanilla Cream Sweet Drops (Stevia sweetener)
- A couple tablespoons of my Homemade Pumpkin Butter, swirled into the yogurt.
- 2-3 Tablespoons of pecans – great for a bit of crunch!
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Pumpkin Chocolate Chip Baked Oatmeal — Easy Fall Meal Prep Breakfast
Equipment
Ingredients
- 3 1/2 cups old fashioned rolled oats
- 1/2 cups granular monk fruit sweetener like Lakanto
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened almond milk you can also use dairy milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (15 oz.) can pumpkin puree
- 3/4 cup no sugar added chocolate chips divided, 1/2 cup for mixture, 1/4 for topping
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9×9 baking dish with non-stick baking spray. Set aside.
- In a mixing bowl, combine the dry ingredients: oatmeal, pumpkin pie spice, sweetener and salt. Stir together to incorporate.
- Add in the wet ingredients; milk, eggs, vanilla and pumpkin. Using a rubber scraper or wooden spoon, stir together well to incorporate with the oatmeal mixture.
- Lastly, stir in 1/2 cup of the chocolate chips. Pour mixture into the prepared baking dish. Top with the last 1/4 cup of chocolate chips.
- Bake at 350 degrees for 30-32 minutes.
- Remove from oven and let cool for at least 10 minutes before slicing and serving.
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