Pumpkin Chocolate Chip Baked Oatmeal is a great way to start the day! It’s cozy, hearty, and full of warm fall flavors. Made with simple ingredients like oats, pumpkin puree, milk, eggs, and a touch of spice, it’s an easy breakfast that feels special but comes together with minimal effort.
I absolutely love baked oats! I make them in several different ways—my chocolate chip version, this blueberry almond combo, and a fun peanut butter and jelly twist are some of my favorites. But when fall rolls around, I always make this Pumpkin Chocolate Chip Baked Oatmeal to kick off pumpkin season and get ready for all the cozy recipes to come.
Why You’ll Love This Recipe
- It’s a one-bowl recipe – Just add everything to a bowl, mix it up, and that’s it! Easy prep and minimal cleanup.
- Perfect for meal prep – This makes about 6 to 9 servings, depending on how you cut it, so it’s ideal to bake at the beginning of the week for quick breakfasts.
- A healthy and hearty breakfast– Made with wholesome ingredients (and not too many chocolate chips per serving!), it’s naturally sweetened with maple syrup so you can feel good about starting your day with it.
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Ingredient Photo
Ingredients Notes
- Oats: For the best texture, I prefer quick oats when making baked oatmeal recipes because they’re small and the end result is more cake-like. Feel free to use whole oats if that’s what you prefer. Just keep in mind the texture won’t be exactly like you see in the photos. I have not used steel cut oats to make baked oatmeal.
- Milk: I use whole milk, but you can use low-fat or your favorite non-dairy milk.
- Pumpkin: Look for pure pumpkin purée and not pumpkin pie filling (sometimes called mix), which has added spices and sweeteners. Have leftover pumpkin? Make these pumpkin muffins, pumpkin bread, or these pumpkin spice cutout cookies.
- Eggs: These help our oats rise a little and bring everything together.
- Maple Syrup: Pairs beautifully with pumpkin and is a natural sweetener. You can swap in ⅓–½ cup white or brown sugar if that’s what you have.
- Chocolate Chips: I usually use milk, dark, or semi-sweet chocolate chips. You can also try butterscotch or white chocolate chips.
- Vanilla: I use pure vanilla extract to add warmth and depth of flavor, but vanilla flavoring works too.
- Cinnamon: Perfect with pumpkin! You can use pumpkin pie spice if you like your oats a little more spicy.
- Baking Soda: Helps the oats rise a bit.
- Salt: Enhances flavor and brings everything together.
How to Make Pumpkin Baked Oatmeal
Here’s a quick look at the steps (with photos). You’ll find the full list of ingredients and more detailed instructions in the recipe card below.
Mix: Add all of the ingredients except the chocolate chips to a mixing bowl and stir until combined. Mix in ½ cup of the chocolate chips.
Bake: Pour into a prepared casserole dish, sprinkle with remaining ¼ cup chocolate chips and bake at 350° F for 40-45 minutes.
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 5 days — perfect for meal prep breakfasts.
- Freezing: Cut into portions and freeze in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the microwave until warm.
- Reheating: Microwave individual portions for 30–60 seconds, or warm in the oven at 350°F for 10–15 minutes.
Frequently Asked Questions
While oats are naturally gluten-free, they can sometimes be cross-contaminated during processing. To keep this recipe truly gluten-free, be sure to use certified gluten-free oats.
Absolutely! Just use your favorite dairy-free milk and dairy-free chocolate chips. Substitute the eggs for flax eggs or store-bought egg replacers like Bob’s Red Mill Egg Replacer or Just Egg.
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Pumpkin Chocolate Chip Baked Oatmeal Recipe
Ingredients
- 2 ½ cups quick oats
- 2 eggs
- 1 ½ cup milk
- 1 cup pumpkin puree
- ½ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
- non-stick cooking spray
Instructions
- Preheat & Prep: Preheat the oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray.
- Mix Ingredients: In a large bowl, combine all ingredients except the chocolate chips. Stir in ½ cup of chocolate chips.
- Assemble: Pour the mixture into the prepared baking dish and top with the remaining chocolate chips. (You can mix all the chocolate chips into the oat mixture if you like, but we love the melty chocolate on top!)
- Bake: Bake for 40–45 minutes, until the top starts to crack slightly and the edges are lightly browned.
- Cool & Serve: Let cool for 10–15 minutes before serving.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.