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    Home » Recipes » Breakfast

    Pumpkin Baked Oatmeal with Chocolate Chunks

    Published: Nov 22, 2021 · Modified: Nov 5, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This Pumpkin Baked Oatmeal with chocolate chunks and pecans is the perfect fall breakfast. With warm spices and pumpkin flavor, this hearty breakfast dish will keep you full all morning. It can be made ahead and portioned for simple weekday breakfasts!

    A tray of pumpkin baked oatmeal set onto a cooling rack.

    Pumpkin baked oatmeal has the comforting flavors you crave during autumn. Each bite keeps you wanting more. This recipe contains 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 - not to mention more satiating. The best part is that it can be made in advance, which is perfect for weekday meal prep and busy mornings.

    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.)

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

    Jump to:
    • Pumpkin Baked Oatmeal
    • Ingredients
    • Instructions
    • Substitutions and Additions
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe

    Pumpkin Baked Oatmeal

    This healthy, hearty pumpkin oatmeal bake is perfect for fall breakfast. This cozy breakfast is full of warm flavors and good-for-you ingredients. This recipe is customizable and adaptable to diet restrictions. Here are even more reasons to love this easy baked oatmeal recipe:

    • Pre-portion and freeze for an easy breakfast during the week!
    • Each slice is 347 calories, 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

    The ingredients you need for this recipe.
    • Pumpkin Puree (not pumpkin pie filling) - Use 100% pure pumpkin puree, preferably canned but homemade works too.
    • Light Brown Sugar (packed) 
    • Milk 
    • Egg (room temperature)
    • Coconut Oil (melted) 
    • Pure Vanilla Extract
    • Old Fashioned Rolled Oats 
    • Baking Powder
    • Salt
    • Pumpkin Pie Spice 
    • Semi-Sweet Chocolate Chunks - Or semi-sweet chocolate chips.
    • Pecans (optional) 

    See the recipe card for ingredient quantities.

    Instructions

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

    A clear bowl with oats, sugar, baking powder, and spices with a whisk.
    Mix the dry ingredients.
    A liquid measuring cup filled with pumpkin and the other wet ingredients.
    Mix the wet ingredients.

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

    STEP 3 - Mix the oats, baking powder, salt, brown sugar, and pumpkin pie spice in a large bowl.

    A clear bowl filled with the pumpkin-oat mixture along with chocolate chunks and pecans.
    Combine everything.
    The unbaked pumpkin-oat mixture spread into a blue baking pan.
    Transfer the oat mixture to the prepared pan.

    STEP 4 - Add the wet ingredients to 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.

    Substitutions and Additions

    • Light Brown Sugar - Dark Brown Sugar, Maple Syrup
    • Coconut Oil - Avocado Oil, Canola Oil, Melted Butter 
    • Semi-Sweet Chocolate Chunks - White Chocolate Chips
    • Pecans - Almonds, Walnuts, Pumpkin Seeds
    • Mix-Ins - Dried Cranberries, Dried Cherries

    Variations

    • Dairy-Free - Use dairy-free milk.
    • Eggless - Use a flax egg. Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it thicken in the refrigerator for 10-15 minutes before using. 

    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 has a lid for easy storage.
    • Mixing Bowls - You will need two bowls for this recipe. One for dry and wet ingredients (I used a liquid measuring cup). This nesting bowl set is excellent 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.

    Storage

    • 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 the 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.
    One slice of baked oatmeal on a small blue plate with a fork.

    Expert Tips

    1. FOR CLEAN SLICES - Slice the baked oatmeal after cooling it down (preferably after refrigeration) for the cleanest-looking slices.
    2. 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.
    3. 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 it is for dessert, top it with a whipped or Chantilly Cream dollop. Sprinkle with something crunchy like additional nuts or granola, like this homemade Spiced Apple Pecan Granola.

    Frequently Asked Questions

    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. Do not use steel-cut oats. Steel-cut oats require longer cooking and will not work in this recipe. 

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    Pumpkin baked oatmeal in a blue pan.

    Pumpkin Baked Oatmeal with Chocolate Chunks

    Katelyn Theofanis
    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!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 347 kcal

    Equipment

    • 8x8-inch Baking Dish
    • Large Whisk
    • Mixing Bowls

    Ingredients
      

    • 2 cups old-fashioned rolled oats
    • 2 teaspoon pumpkin pie spice
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ⅓ cup light brown sugar packed
    • 1½ 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.
    • ½ cup semi-sweet chocolate chunks or chocolate chips
    • ¼ 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. 

    Notes

     
    • STORE - Cover the 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 them 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.

    Nutrition

    Calories: 347kcalCarbohydrates: 49gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 314mgPotassium: 347mgFiber: 6gSugar: 24gVitamin A: 6534IUVitamin C: 2mgCalcium: 182mgIron: 4mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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