What’s your favorite pumpkin themed breakfast? If you’re anything like me, you love pumpkin and this time of year means all kinds of delicious pumpkin breakfast recipes! If you resonate with that, then you have to try this pumpkin chocolate chip baked oatmeal! It’s full of healthy carbs, protein, fat and fiber, making it a powerful and nutritious breakfast choice! It’s also vegan, dairy free, gluten free and refined sugar free. Yay!
I love to bake this pumpkin baked oatmeal, cut it into squares and store them in the fridge, and then use this oatmeal as a meal prepped breakfast. It saves so much time in the morning (plus money since we’re not eating out!). If you love pumpkin, you have to try this out. Here’s the recipe!
3 cups rolled/old fashioned oats
1 cup milk of choice (we used almond)
1 cup pumpkin purée
1 tsp vanilla extract
2 TBS coconut oil (melted) or olive oil
2/3 cup honey or maple syrup
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1 1/2 tsp baking powder
1/4 cup ground flaxseed
1/2 cup chopped pecans (mix-in)
1/2 cup chocolate chips (mix-in)
Preheat the oven to 350° and spray a baking dish with nonstick cooking spray.
Combine dry ingredients in a large bowl and mix until well combined.
In a medium size bowl, combine wet ingredients and whisk until smooth.
Add your wet ingredients to your dry ingredients and stir until well combined.
Add in your mix-ins and gently stir with a spoon.
Spoon your baked oatmeal mixture into your baking dish and bake at 350° for 45-50 minutes.
Remove from the oven after a toothpick inserted in the middle comes out fairly clean.
Cut the baked oatmeal into squares and store in the fridge for a easy meal prepped breakfast (or enjoy immediately with some warmed milk)!
Store in the fridge for up to five days.
I like to individually wrap my baked oatmeal squares in foil and store them in the fridge. I simply remove one from the fridge the next morning, heat it up, and enjoy!
Feel free to omit the mix-ins if you do not prefer them in your baked oatmeal.