Healthy Pumpkin Chocolate Chip Baked Oatmeal
You are going to love this Healthy Pumpkin Chocolate Chip Baked Oatmeal! Full of pumpkin spice flavour and morsels of chocolate. It tastes like dessert for breakfast but without the guilt!
I love Baked Oatmeal for a delicious, and quick breakfast throughout the week. I already have a peanut butter, brownie, and carrot cake baked oatmeal so naturally I had to add a pumpkin baked oatmeal for a Fall twist!
Why You’ll Love This Recipe
- It tastes like dessert but healthier!
- Easy to make.
- Prep ahead and eat all week!
- Both kids and adults love it!
- Nut-free, gluten-free and can be dairy-free, and vegan(see notes below).
Ingredients You’ll Need
- Rolled oats: the base.
- Baking powder: the lift.
- Cinnamon: adds extra flavour.
- Pumpkin Pie Spice: adds to the pumpkin spice flavour.
- Salt: flavour enhancer. Choose Himalayan, sea salt, or Redmond Real Salt which is what I use over table salt for their health benefits.
- Egg: binds everything together.
- Milk: the liquid added to make the perfect consistency and light moist texture.
- Pure Pumpkin: the pumpkin flavour which is also full of nutrients, just be sure it is pure pumpkin and not pumpkin pie mix.
- Maple syrup: sweetens it up without refined sugar.
- Vanilla Extract: flavour enhancer.
- Chocolate Chips: use dark or a healthier brand such as Enjoy Life to make it more nutritious. Or omit it if you don’t want it chocolatey at all.
Instructions
Preheat oven to 350°F. Grease a 2-quart baking pan with non-stick spray, oil or butter and set aside.
In a medium bowl combine 2 cups of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt.
In a large bowl, whisk together 1 cup of pure pumpkin, 1/3 cup of pure maple syrup, and 1 teaspoon of vanilla.
Stir dry ingredients into wet. Fold in 1/2 cup of chocolate chips reserving about 2 tablespoons for the top.
Pour into prepared pan. Sprinkle reserved chocolate chips on top. Bake in the oven for about 30-40 minutes or until set. Let cool on a wire rack for at least 5 minutes before serving.
Serving Tips
Optional Toppings:
- a dollop of Greek yogurt
- extra drizzle of maple syrup
- splash of milk
- Nut butter
- chopped nuts
- chocolate chips
- fresh fruit
Side Suggestions:
- bacon and/or sausage
- hashbrowns
- scrambled eggs
This recipe may be doubled, just use a 9×13 inch pan instead of an 8×8 inch.
Recipe Variations
Dairy Free: use nut milk instead of dairy, use dairy-free chocolate chips or omit them.
Gluten-free: this recipe is naturally gluten-free, just be sure to use certified gluten-free oats.
Vegan: use all the same substitutes as the dairy-free above and a flax egg instead of the egg. Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water to make a flax egg. Let sit for 15-20 minutes before adding to the recipe.
Storage Tips
Store covered in the refrigerator for up to 1 week. Or freeze for up to 3 months. You may freeze in individual squares if you only want to take one out at a time. Just be sure to use freezer-safe bags or containers. Alternatively, wrap each piece in saran wrap and a layer of aluminum foil. Thaw in the fridge overnight before reheating in the microwave.
I can’t wait for you to try this Healthy Pumpkin Chocolate Chip Baked Oatmeal! Comment and rate below if you do! I love to hear when you bake my recipes 🙂
Healthy Pumpkin Chocolate Chip Baked Oatmeal
This Healthy Pumpkin Baked Oatmeal is the perfect Fall breakfast! The combination of pumpkin, chocolate chips, and wholesome ingredients makes it both comforting and nutritous.
Ingredients
- 2 cups oats rolled
- 1 tsp baking powder
- 1 tsp cinnamon ground
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup pumpkin pure
- ⅓ cup maple syrup pure
- 1 tsp vanilla extract
- ½ cup chocolate chip separated
Instructions
-
Preheat oven to 350°F. Grease a 9×9 or 8×8 inch pan with non-stick spray, oil or butter and set aside.
-
In a medium bowl combine 2 cups of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt.
-
In a large bowl, whisk together 1 cup of pure pumpkin, 1/3 cup of pure maple syrup, and 1 teaspoon of vanilla.
-
Stir dry ingredients into wet. Fold in 1/2 cup of chocolate chips reserving about 2 tablespoons for the top.
-
Pour into prepared pan. Sprinkle reserved chocolate chips on top. Bake in the oven for about 30-40 minutes or until set. Let cool on a wire rack for at least 5 minutes before serving.
Recipe Notes
Serving Tips
- Optional to add a dollop of greek yogurt and an extra drizzle of maple syrup on top.
This recipe may be doubled, just use a 9×13 inch pan instead of an 8×8 inch.
Recipe Variations
Dairy Free: use nut milk instead of dairy, use dairy-free chocolate chips or omit them.
Gluten-free: this recipe is naturally gluten-free, just be sure to use certified gluten-free oats.
Vegan: use all the same substitutes as the dairy-free above, as well as use a flax egg instead of the egg. To make a flax egg mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let sit for 15-20 minutes before adding to the recipe.
Storage
Store covered in the refrigerator for up to 1 week. Or freeze for up to 3 months. You may freeze in individual squares if you only want to take one out at a time. Just be sure to use freezer-safe bags or containers. Alternatively, wrap each piece in saran wrap and then with a layer of aluminum foil. Thaw in the fridge overnight before reheating in the microwave.
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