Pumpkin Baked Oatmeal With Chocolate Chunks

6 servings
45 min

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This Pumpkin Baked Oatmeal with chocolate chunks and pecans is the perfect fall breakfast. With warm spices and pumpkin flavor throughout, this hearty breakfast dish is sure to satisfy. It can be made ahead and portioned for simple weekday breakfasts!

Find this recipe and more on my blog HERE: https://sugarylogic.com/pumpkin-baked-oatmeal-with-chocolate-chunks/


Pumpkin baked oatmeal has the comforting flavors you crave during autumn. Each bite keeps you wanting more. This recipe is loaded with good-for-you ingredients like rolled oats, pure pumpkin puree, and coconut oil. It is delicious served warm, drizzled with maple syrup, and sprinkled with a dash of ground cinnamon.


Baked oatmeal is a hearty, delicious alternative to the usual bowl of quick-cooking oats. It is also fun to eat, thanks to the multitude of toppings you can enjoy it with. The best part is that it can be made in advance, which is perfect for busy mornings.


If you like this recipe, you will love my Baked Apple Oatmeal too!


Highlights

  • Pre-portion and freeze for an easy breakfast during the week!
  • Each slice is 347 calories along with 6g fiber (thanks to the oats and pumpkin puree), and 7g protein.
  • This recipe is versatile to other added ingredients.
  • Baked oatmeal is a delicious breakfast, but also a healthy dessert.


Ingredients and Substitutions

  • Pumpkin Puree (not pumpkin pie filling) - Use 100% pure pumpkin puree, preferably canned but homemade works too.
  • Light Brown Sugar (packed) - While the recipe specifies light brown sugar, dark brown sugar is a perfect substitute. Maple syrup is also delicious in this recipe. If using, add the maple syrup along with the liquid ingredients.
  • Oat Milk - Our household is oat milk drinkers, so oat milk is usually the milk of choice here. I find its flavor works well with oats (naturally). However, feel free to use any dairy milk or other milk alternative (like almond).
  • Egg (room temperature) - For an egg-free alternative, use a flaxseed egg. To make - mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it thicken in the refrigerator for 10-15 minutes before using.
  • Coconut Oil (melted) - If substituting, use melted butter or a neutral oil such as canola or avocado oil.
  • Pure Vanilla Extract
  • Old Fashioned Rolled Oats - *Do not use steel-cut oats. Steel-cut oats require longer cooking and will not work in this recipe.
  • Baking Powder
  • Salt
  • Pumpkin Pie Spice - Pumpkin pie spice is a lovely combination of ground cinnamon, ginger, allspice, nutmeg, and cloves.
  • Semi-Sweet Chocolate Chunks - Or semi-sweet chocolate chips.
  • Pecans (optional) - The nuts in this recipe are completely optional. They do add a lovely crunch and additional protein.


Instructions

STEP 1 - Preheat the oven to 375 degrees F. Grease an 8x8-inch baking dish with cooking spray, set aside.

STEP 2 - In a medium-sized bowl, whisk together the milk, egg, vanilla extract, and coconut oil. Whisk in the pumpkin puree. *If using maple syrup instead of brown sugar, add it here.


STEP 3 - In a large bowl, mix together the oats, baking powder, salt, brown sugar, and pumpkin pie spice.

STEP 4 - Add the wet ingredients into the oat mixture and stir to combine. Stir in the chocolate chunks and chopped pecans (if using).


STEP 5 - Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes, until the top is golden brown and the mixture is set. Allow the mixture to cool slightly before serving.


Equipment

  • 8x8-inch Baking Dish - Use whatever dish you have on-hand, an 8-inch square baking pan works well too. This one above is great because it comes with a lid for easy storage.
  • Mixing Bowls - You will need two bowls for this recipe. One for dry ingredients and one for wet ingredients (I used a liquid measuring cup). This nesting bowl set is great thanks to its multiple sizes, airtight lids, and other great gadgets.
  • Large Whisk - This is the whisk I have. It has a comfortable grip for easy whisking.


Tips


HAVE FUN WITH INCLUSIONS - While this pumpkin baked oatmeal recipe only calls for pecans and semi-sweet chocolate chunks, there is a multitude of ingredients that would be delicious here. Try dried cranberries or cherries with white chocolate chips for a fun variation.


FOR CLEAN SLICES - Slice the baked oatmeal after cooling it down (preferably after refrigeration) for the cleanest-looking slices.


FOR ADDITIONAL PROTEIN - Stir in a tablespoon or two of protein powder along with the dry ingredients for added protein. Be sure to use a neutral-flavored mix or vanilla.


BEST WAYS TO SERVE - The beauty of baked oatmeal is that it can be eaten cold or warm. I find it best served warm. Enjoy it with pure maple syrup, warm cream, fresh berries, or softened peanut butter. If having for dessert, top with a dollop of whipped or Chantilly Cream. Sprinkle with something crunchy like additional nuts or granola, like this homemade Spiced Apple Pecan Granola.


Storing, Freezing, and Reheating


  • MAKE-AHEAD - Make a pan, or two, ahead of time. Slice into six portions. Wrap each portion individually or transfer slices to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
  • STORE - Cover pan in foil or store slices in an airtight container in the refrigerator for up to 4 days.
  • FREEZE - Portion out the baked oatmeal into {6} slices. Wrap slices individually or transfer to a freezer-safe container (or zip-top bag). Freeze for up to 3 months.
  • REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve warm with desired toppings.


FAQ


What are some low-glycemic alternatives for brown sugar? Thankfully these days, most grocery stores are full of low-glycemic sugar alternatives. Instead of brown sugar use monk fruit sweetener, sugar-free honey, stevia, or agave.

How do you know when baked oatmeal is done cooking? The top of the oatmeal will be golden brown, and the interior will no longer jiggle when set.

Can quick-cooking oats or steel-cut oats be used as a substitute for rolled oats? No, I would not substitute them in this recipe. This recipe is designed around the texture of the rolled old-fashioned oats.

Other Recipes You'll Love



This pumpkin baked oatmeal recipe is one to add to your recipe rotation in cool weather months. It is a hearty breakfast dish that is full of comforting flavors. But, do not limit this dish to only breakfast. Enjoy a warm slice for dessert too! (Don't forget the whipped cream.)


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!


Pumpkin Baked Oatmeal With Chocolate Chunks

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients


  • 2 cups old-fashioned rolled oats
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar packed
  • 1 1/2 cups oat milk
  • 1 large egg room temperature
  • 1 tablespoon coconut oil melted
  • 1 teaspoon pure vanilla extract
  • 1 cup 100% pure pumpkin puree *Not pumpkin pie filling.
  • 1/2 cup semi-sweet chocolate chunks
  • 1/4 cup pecans chopped (optional)

Instructions


Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, set aside.
In a medium-sized bowl, whisk together the milk, egg, vanilla extract, and coconut oil. Whisk in the pumpkin puree.
In a large bowl, mix together the oats, baking powder, salt, brown sugar, and pumpkin pie spice.
Add the wet ingredients into the oat mixture and stir to combine. Stir in the chocolate chunks and chopped pecans (if using).
Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes, until the top is golden brown and the mixture is set.
Allow the mixture to cool slightly before serving.

Tips

  • Notes
  • Substitute maple syrup for the brown sugar. Add in along with the liquid ingredients.
  • Use semi-sweet chocolate chips in place of the chunks.
  • MAKE-AHEAD - Make a pan, or two, ahead of time. Slice into six portions. Wrap each portion individually or transfer slices to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
  • STORE - Cover pan in foil or store slices in an airtight container in the refrigerator for up to 4 days.
  • FREEZE - Portion out the baked oatmeal into {6} slices. Wrap slices individually or transfer to a freezer-safe container (or zip-top bag). Freeze for up to 3 months.
  • REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve warm with desired toppings.

Katelyn | Sugary Logic
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