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Pumpkin Chocolate Chip Baked Oatmeal Recipe
Ash Tyrrell

Pumpkin Chocolate Chip Baked Oatmeal Recipe

I started making this pumpkin chocolate chip baked oatmeal the first fall I had leftover pumpkin puree sitting in my fridge with nowhere else to go, and now I make it every single week once the weather turns. It's one bowl, one pan, and about ten minutes of actual effort before the oven does the rest.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats — the base of the whole dish giving it that hearty, chewy bite
  • 2 teaspoons baking powder — helps the oatmeal puff up slightly instead of baking flat and dense
  • 1 teaspoon ground cinnamon — adds warmth that pairs perfectly with the pumpkin flavor
  • ¼ teaspoon salt — balances the sweetness so the dish doesn't taste one-note
  • 1 large egg — helps bind everything together while adding a bit of protein
  • 1 cup milk — use whatever you have on hand dairy or plant-based both work fine
  • 1 cup pumpkin puree — make sure it's plain pumpkin puree not pumpkin pie filling with added spices and sugar
  • ⅓ cup maple syrup — the main sweetener here honey works as a swap if that's what you've got
  • 1 teaspoon vanilla extract — rounds out the pumpkin and spice flavors nicely
  • ½ cup chocolate chips — pumpkin's best friend use mini chips if you want them spread more evenly

Method
 

  1. Preheat your oven to 350°F while you get everything else ready. Lightly coat your 9x9-inch baking pan with cooking spray or a thin layer of oil so nothing sticks once it's baked. Set the pan aside while you mix your ingredients.
  2. In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt. Give everything a good stir so the leavening and spices are evenly distributed throughout the oats before you add anything wet.
  3. In a separate smaller bowl, beat the egg first until it's smooth. Then whisk in the milk, pumpkin puree, maple syrup, and vanilla extract until the mixture looks fully combined and slightly creamy.
  4. Pour the wet mixture over your bowl of dry oats and stir until every oat is coated and no dry streaks remain. Gently fold in the chocolate chips last, so they stay whole instead of breaking apart from too much stirring.
  5. Pour the finished batter into your prepared pan and spread it evenly with a spatula. Bake for about 30 minutes, until the top looks set and turns a light golden color, and a knife inserted in the center comes out clean.
  6. Let the baked oatmeal rest for about 5 minutes before cutting into it. This short resting time helps it firm up just enough to slice into neat squares instead of falling apart.

Notes

  • I always use plain canned pumpkin, since pumpkin pie filling throws off the sweetness and spice balance completely.
  • I let my egg and milk sit out for a few minutes before mixing, which helps everything blend more smoothly.
  • I never skip greasing the pan, or the edges stick and tear when I try to cut clean squares.
  • I like adding a small handful of chopped pecans along with the chocolate chips for extra crunch.
  • I always double the batch and freeze half, since this disappears fast in my house.