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 ½ cups milk dairy, or nut-based
- 1 cup pumpkin pure
- ⅓ cup maple syrup pure
- 1 tsp vanilla extract
- ½ cup chocolate chip separated
Instructions
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Preheat oven to 350°F. Grease a 9x9 or 8x8 inch pan with non-stick spray, oil or butter and set aside.
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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.
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In a large bowl, whisk together 1 ½ cups milk, 1 cup of pure pumpkin, 1/3 cup of pure maple syrup, and 1 teaspoon of vanilla.
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Stir dry ingredients into wet. Fold in 1/2 cup of chocolate chips reserving about 2 tablespoons for the top.
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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.