Introduction

This Pumpkin Baked Oatmeal is a warm, comforting breakfast that blends seasonal flavors with wholesome ingredients. It’s naturally sweetened, easy to prepare, and perfect for cozy mornings.

A white bowl filled with a warm mix of baked oats and melted chocolate chips, showing a rough, chunky texture in golden brown and dark brown shades. On top towards the right side, there is a dollop of white creamy yogurt swirled with light amber syrup and a light sprinkle of brown spice. A spoon is placed inside the bowl on the right edge, partially buried in the oats. The bowl sits on a white marbled surface with a small wooden bowl holding two cinnamon sticks and star anise on the upper left side, and part of a light gray baking pan with baked oats visible on the right. The scene includes a jar of dark syrup on the lower left, enhancing the warm and cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 ripe banana, mashed
1 cup pumpkin purée
1/4 cup maple syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 1/2 cups milk of choice
1 3/4 cups rolled oats
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup chocolate chips, plus more for topping (non-dairy if needed)

Instructions

Step 1: Preheat the oven to 350º F and line a greased 9×9 or 8×8-inch baking dish with parchment paper.
Step 2: In a large mixing bowl, whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice.
Step 3: Add the milk, rolled oats, baking soda, salt, and chocolate chips to the bowl. Mix well until everything is combined evenly.
Step 4: Pour the mixture into the prepared baking dish. Sprinkle additional chocolate chips on top if desired.
Step 5: Bake for 35-40 minutes, until the edges are caramelized and the center is just set.
Step 6: Allow the baked oatmeal to cool for at least 10 minutes before serving to let it firm up and develop flavor.

Tips & Variations

For a nutty twist, sprinkle chopped walnuts or pecans on top before baking.
Use canned pumpkin purée if fresh pumpkin is not available; just ensure it’s unsweetened.
Swap olive oil for melted coconut oil to add a subtle tropical flavor.
Try adding a handful of dried cranberries or raisins for extra chew and sweetness.
Make it vegan by using a plant-based milk and dairy-free chocolate chips.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 30-60 seconds or until heated through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

In a white bowl, there is a warm, chunky mixture made from oats and chocolate chips, with a slightly sticky, caramel-colored texture. The oats are golden brown and soft, mixed with glossy dark chocolate chips scattered throughout. On top, there is a dollop of creamy white yogurt or whipped cream with a drizzle of light brown syrup and a sprinkle of cinnamon powder. A silver spoon rests inside the bowl on the right side, partially submerged in the mixture. The bowl is set on a white marbled textured surface with cinnamon sticks and star anise in a small wooden bowl near the top left corner, and a glass jar of syrup in the lower left. Part of a baked item in a white tray with parchment paper is visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

While quick oats can be used, rolled oats provide better texture and hold up well during baking. Quick oats may result in a softer, less structured oatmeal.

Is this recipe gluten-free?

This recipe can be gluten-free if you use certified gluten-free oats. Always check labels to ensure there is no cross-contamination.

Pumpkin Baked Oatmeal Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This Pumpkin Baked Oatmeal is a warm, comforting dish perfect for autumn mornings. Made with ripe banana, pumpkin purée, and cozy spices, it combines wholesome ingredients with a touch of sweetness from maple syrup and chocolate chips. Baked to perfection, this recipe offers a delicious and nutritious start to your day.

Author: Tara
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1/2 ripe banana, mashed
1 cup pumpkin purée
1/4 cup maple syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 1/2 cups milk of choice

Dry Ingredients

1 3/4 cups rolled oats
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup chocolate chips, plus more for topping (non-dairy if needed)

Instructions

Preheat and prepare dish: Preheat the oven to 350ºF (175ºC) and grease a 9×9 or 8×8-inch baking dish, then line it with parchment paper for easier removal.
Mix wet ingredients: In a large bowl, whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice until smooth and evenly combined.
Add dry ingredients: Pour in the milk and then add the rolled oats, baking soda, kosher salt, and chocolate chips. Stir everything thoroughly to ensure the oats are well coated and the ingredients are evenly distributed.
Transfer to baking dish: Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra richness and visual appeal.
Bake: Place in the preheated oven and bake for 35-40 minutes. The edges should become golden and caramelized, and the center should be set but still moist.
Cool and serve: Allow the baked oatmeal to cool for at least 10 minutes before slicing and serving. This helps it firm up and makes it easier to portion.