You’ll want this healthy pumpkin chocolate chip baked oatmeal in your fall breakfast rotation! It is mixed in one bowl, is studded with mini chocolate chips, and has the best texture. Plus, it’s a great way to enjoy vegetables at breakfast!
Healthy Pumpkin Chocolate Chip Baked Oatmeal Recipe
I love finding ways to add more vegetables to breakfast time, especially when it’s a sweet breakfast.
In the summertime, I love my zucchini-baked oatmeal, and this pumpkin version is my favorite when the leaves begin to change and I want all things pumpkin spice.
You can bake it as is in the baking dish, or it also works great in a muffin tin as pumpkin oatmeal cups!
It’s an awesome easy breakfast that the whole family will love.
Why you’ll love this pumpkin oatmeal bake recipe
Great for meal prep – A good make-ahead breakfast can save mornings! We love making this one in the fall season and then warming it in the oven before devouring it.
Hearty breakfast – The combination of oatmeal with eggs, pumpkin purée, and lots of pecans in the topping makes this one filly breakfast! I love pairing it with homemade breakfast sausage or egg cups for extra protein.
Less messy than a bowl of oatmeal – If you’re serving little kids, you know regular oatmeal can get messy! The great thing about baked oatmeal is that you get more of a muffin-like texture and it becomes less messy. It’s a great option for baby-led weaning!
What you need for baked pumpkin chocolate chip oatmeal
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions
- large eggs
- unsweetened almond milk
- pure maple syrup
- vanilla extract
- canned pumpkin puree
- rolled oats
- baking powder
- cinnamon
- sea salt
- mini chocolate chips
- pecans
How to make this cozy fall breakfast
Step 1: Preheat the oven to 350 degrees F. Line an 8” x 8” baking dish with parchment paper, or oil it.
Step 2: In a large bowl add the eggs, milk, syrup, vanilla, and pumpkin. Mix until fully combined.
Step 3: Add the oats, baking powder, cinnamon, and sea salt into the wet ingredients and stir until the dry ingredients are fully incorporated with the wet. Stir in half the chocolate chips.
Step 4: Pour the oat mixture into the prepared baking dish and sprinkle the chopped pecans and remaining chocolate chips evenly on top.
Step 5: Bake for 32-37 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow it to cool before serving and enjoying it!
Watch me make this perfect healthy breakfast in my Monday meal prep
The full video can be watched below, or on my YouTube channel!
Serving suggestion
We love this breakfast with some extra protein options. Here are our favorites:
- Homemade country breakfast sausage
- Canadian bacon egg cups
- Spinach and feta egg muffins
- Chocolate PB protein yogurt
- Scrambled eggs with chives
How to store
Once the oatmeal bake has cooled to room temperature you can store it a few different ways.
First, you can simple cover the baking dish with plastic wrap and keep it stored in the fridge. Feel free to rewarm it directly in the pan you baked it in.
You can also cut it into individual pieces and put them into an airtight container. The next morning, you can simply remove however many pieces you’d like, warm them, and enjoy!
Baked oatmeal will also freeze well! Add the individual pieces into a freezer bag with a piece of parchment paper between them to prevent sticking. It will keep frozen for up to 6 months.
Defrost on the counter at room temperature, or overnight in the fridge, and then warm it the next morning to enjoy!
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this weekend brunch pumpkin oatmeal recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Eggs – You can use flax eggs to replace the eggs in this recipe. The texture will be a little more dense, but still super delicious!
Almond milk – Any type of milk will work here – try regular milk, oat milk, or even unsweetened vanilla almond milk for extra vanilla flavor!
Maple syrup – Agave is a great liquid sweetener alternative to maple syrup. You could also use coconut sugar or brown sugar in its place.
Pumpkin puree – Butternut squash puree or sweet potato puree are good alternatives if you don’t have pumpkin puree available to use.
Rolled oats – Old-fashioned oatmeal works great here. You could also use quick oats, however the texture will be less hearty. I do not suggest steel cut oats or whole oats for this recipe.
Mini chocolate chips – Dark chocolate chips and a diced chocolate bar are all delicious alternatives to the mini sweet chocolate chips! White chocolate chips work as well.
Pecans – Walnuts and almonds are both delicious nut substitutions to use here, but definitely use what you have on hand! You can also swap and use seeds like sunflower seeds and pumpkin seeds instead of nuts.
More delicious recipes with pumpkin that you’ll love
- Peanut butter pumpkin overnight oats
- Chocolate pumpkin oatmeal
- Pumpkin almond flour muffins
- Pumpkin einkorn bread
Healthy Pumpkin Chocolate Chip Baked Oatmeal Recipe
Ingredients
- 2 eggs
- ½ cup unsweetened almond milk
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp sea salt
- ½ cup mini chocolate chips divided
- ½ cup pecans chopped
Instructions
- Preheat the oven to 350 degrees F. Line an 8” x 8” baking dish with parchment paper, or oil it.
- In a large bowl add the eggs, milk, syrup, vanilla, and pumpkin. Mix until fully combined.
- Add the oats, baking powder, cinnamon, and sea salt into the wet ingredients and stir until the dry ingredients are fully incorporated with the wet. Stir in half the chocolate chips.
- Pour the oat mixture into the prepared baking dish and sprinkle the chopped pecans and remaining chocolate chips evenly on top.
- Bake for 32-37 minutes, or until a toothpick inserted in the center comes out clean.
- Allow it to cool before serving and enjoying it!
Nutrition
If you try this healthy pumpkin baked oatmeal with chocolate chips recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published February 2015. Updated October 2024.
14 comments
I am sad to say I’ve never tried a baked oatmeal recipe before. I really ought to try it! This particular recipe sounds fabulous! Great pick for SRC!
Perfect SRC selection! This sounds so delicious…. I must make it!!
What a wonderful way to start the day! Warm, baked oatmeal…YUM!! Nice choice for the SRC! 😀
Food prep makes life SO much easier!! Especially once you’re a mama. The baked oatmeal sounds totally delicious. I think I’ll make it this week!
What a delicious and healthy breakfast! I’ve made baked oatmeal many times – but never in individual portions – I think that’s a great idea!
Love oatmeal and love pumpkin–this sounds perfect!
That is one of my absolute favorite recipes! So glad you enjoyed it as well!
I’ve yet to give baked oatmeal a try. Sounds like and excellent recipe to give it a go with.
This looks so good! And you’re far more productive during naptime than I am! 🙂
We really enjoy baked oatmeal and the addition of the pumpkin spice would be delicious. Great pick for the SRC!
Miz Helen
Do you have a recipe for your peanut butter coconut hemp-oatmeal bars? Thanks!
[…] at what we ate for dinners over the past couple of weeks. My secret recipe club reveal (the yummy baked pumpkin oatmeal) took my normal Monday post date so instead of throwing it in sometime later in the week, I […]
delicious!
I’m so glad you liked it, Kim!