Pumpkin Baked Oatmeal with Chocolate Chunks

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!

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
• 💬 Comments

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

• 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.

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.

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.

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

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📖 Recipe

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