Pumpkin Chocolate Chip Baked Oatmeal: 30 Blissful Minutes

Oh, those crisp fall mornings! Is there anything better than waking up to the *smell* of pumpkin spice wafting through the house? It just screams comfort, doesn’t it? And that’s exactly what this Pumpkin Chocolate Chip Baked Oatmeal is all about. Trust me, it’s like a warm hug in a bowl! It’s a healthy and delicious breakfast that *actually* feels like a treat.

Growing up, my mom made a baked oatmeal every Sunday – it was *our* thing. Now, I’ve put my own little spin on it with pumpkin and chocolate chips, because, well, why not?! It’s seriously the best way to start a chilly autumn day. I just know you’re gonna love this Pumpkin Chocolate Chip Baked Oatmeal as much as my family does!

Why You’ll Love This Pumpkin Chocolate Chip Baked Oatmeal

Okay, so why *this* baked oatmeal? Let me tell you!

Quick and Easy Breakfast

Seriously, you just throw everything in a bowl, mix it up, and bake! Minimal effort, maximum flavor. I’m all about that in the mornings.

Perfect for Meal Prep

Make it once, eat it all week! This stuff keeps great in the fridge. Hello, easy breakfasts!

Warm and Comforting Flavors

Pumpkin spice and chocolate chips? Need I say more? It’s like fall exploded in your mouth (in a good way!).

A Healthier Oatmeal Option

Oatmeal is already pretty good for you, but this is way better than those sugary cereals. You can feel good about starting your day with this!

Gather Your Ingredients for Pumpkin Chocolate Chip Baked Oatmeal

Alright, let’s get everything together! Here’s what you’ll need to make this amazing Pumpkin Chocolate Chip Baked Oatmeal. Don’t worry, it’s mostly stuff you probably already have!

The Dry Ingredients

Grab 3 cups of rolled oats (not the instant kind!), 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of pumpkin pie spice – because duh!, and ½ cup of packed brown sugar. I usually use light brown, but dark works too!

The Wet Ingredients

You’ll need 1 ½ cups of milk (any kind works!), 1 cup of pumpkin puree (make *sure* it’s puree, not pumpkin pie filling!), 2 large eggs – lightly beaten, 2 tablespoons of melted butter (salted or unsalted, your call!), and 1 teaspoon of vanilla extract. Mmm, vanilla!

The Star of the Show: Chocolate Chips

And last but not least, ½ cup of chocolate chips! I’m a semi-sweet kinda gal, but milk chocolate or even dark chocolate would be amazing in this Pumpkin Chocolate Chip Baked Oatmeal recipe. You could even use white chocolate–ooh! Get creative!

How to Make Pumpkin Chocolate Chip Baked Oatmeal: Step-by-Step Instructions

Okay, here’s where the magic happens! Follow these steps, and you’ll have a pan of delicious Pumpkin Chocolate Chip Baked Oatmeal in no time. Don’t worry, it’s super easy, I promise!

Preparing for Pumpkin Chocolate Chip Baked Oatmeal

First things first: crank that oven up to 375°F (190°C). And while it’s heating up, grab a 9×13 inch baking dish and grease it *real* good. I use butter, but cooking spray works too. We don’t want any sticking!

Mixing the Dry Ingredients

In a large bowl (the biggest one you’ve got!), dump in your 3 cups of rolled oats, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of pumpkin pie spice, and ½ cup of brown sugar. Give it all a good mix with a whisk or spoon until it’s combined.

Combining the Wet Ingredients

Now, in a separate bowl, whisk together 1 ½ cups of milk, 1 cup of pumpkin puree, those 2 beaten eggs, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Make sure it’s all nice and smooth!

Combining Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Stir until *just* combined. Don’t overmix it! A few lumps are totally fine. Overmixing makes it tough, and nobody wants tough oatmeal.

Adding the Chocolate Chips

This is the fun part! Gently fold in ½ cup of chocolate chips. Try not to eat them all before they make it into the batter (I know it’s hard!).

Baking the Pumpkin Chocolate Chip Baked Oatmeal

Pour the whole mixture into your greased baking dish and pop it in the oven for 30-35 minutes. You’ll know it’s done when it’s set – meaning it doesn’t jiggle in the middle and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

Cooling and Serving

Let the baked oatmeal cool slightly before serving. I know it’s tempting to dig in right away, but trust me, it’s better (and safer!) if you let it sit for a few minutes. Then, slice it up and enjoy!

Tips for the Best Pumpkin Chocolate Chip Baked Oatmeal

Want to take your Pumpkin Chocolate Chip Baked Oatmeal to the *next* level? Here are a few little secrets I’ve learned over the years!

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing develops the gluten in the oats and makes the baked oatmeal tough. Stir until *just* combined, that’s it!

Use Good Quality Chocolate Chips

Cheap chocolate chips can be waxy and blah. Splurge a little on some good quality ones – you’ll taste the difference, I promise! My favorite part is when they get all melty and gooey!

Adjust Sweetness to Your Liking

Not a huge fan of super sweet breakfasts? No problem! Reduce the amount of brown sugar to ¼ cup, or even leave it out completely and add a drizzle of maple syrup on top after baking. Easy peasy!

Ingredient Notes and Substitutions for Your Pumpkin Chocolate Chip Baked Oatmeal

Let’s talk ingredients! Got a question about something? Wanna swap something out? I got you covered!

Rolled Oats

Rolled oats are the *best* for this Pumpkin Chocolate Chip Baked Oatmeal. They give it that perfect chewy texture. Can you use quick oats? Yeah, but it’ll be a little softer, a little mushier. Still tasty, just different!

Pumpkin Puree

Okay, HUGE difference between pumpkin puree and pumpkin pie filling. Make *sure* you grab the puree (it’s just plain pumpkin). If you’re feeling adventurous, you could roast your own pumpkin and make your own puree, but I usually just grab a can. Shhh, don’t tell anyone!

Chocolate Chips

Semi-sweet are my go-to, but seriously, the sky’s the limit here! Milk chocolate? Dark chocolate? White chocolate? Even butterscotch chips would be yummy! Or, skip the chips altogether and throw in some chopped nuts or dried cranberries. Go wild!

Brown Sugar

I usually use light brown sugar, but dark brown sugar will give it a richer, more molasses-y flavor. Both are delicious, so use whatever you have on hand! Just make sure it’s packed when you measure it!

Serving Suggestions for Pumpkin Chocolate Chip Baked Oatmeal

Okay, so you’ve got your Pumpkin Chocolate Chip Baked Oatmeal, now what? Here are a few ideas to make it even *more* amazing!

Toppings

A sprinkle of chopped pecans or walnuts adds a nice crunch! Or, how about a dollop of Greek yogurt or a handful of fresh berries? Yum!

Side Dishes

Keep it simple with a side of fresh fruit salad. Or, if you’re feeling fancy, whip up a quick smoothie! I like a banana and spinach one–it’s surprisingly good!

Warm or Cold

Honestly, this Pumpkin Chocolate Chip Baked Oatmeal is delicious warm, straight from the oven. But it’s also pretty darn good cold, straight from the fridge! Perfect for a quick grab-and-go breakfast.

Storing and Reheating Your Pumpkin Chocolate Chip Baked Oatmeal

Lucky enough to have leftovers? Here’s how to keep that Pumpkin Chocolate Chip Baked Oatmeal fresh and delicious!

Storage Instructions

Just pop the cooled baked oatmeal into an airtight container and stick it in the fridge. It’ll keep for up to 5 days! I swear, it almost tastes better the next day!

Reheating Instructions

Need a quick warm-up? A minute or two in the microwave does the trick. Or, if you’ve got a little more time, reheat it in the oven at 350°F (175°C) for about 10-15 minutes. Trust me, either way, it’s gonna be good!

Frequently Asked Questions About Pumpkin Chocolate Chip Baked Oatmeal

Got questions? I’ve got answers! Here are some of the most common questions I get asked about this amazing Pumpkin Chocolate Chip Baked Oatmeal.

Can I use quick oats instead of rolled oats in this Pumpkin Chocolate Chip Baked Oatmeal?

Okay, so technically, *yes*, you *can*. But! Be warned, the texture will be different. Quick oats will make it a bit softer and less chewy. It’ll still taste delicious, just not quite the same. I really recommend sticking with rolled oats if you can!

Can I freeze Pumpkin Chocolate Chip Baked Oatmeal?

Absolutely! This stuff freezes like a dream. Just cut it into squares, wrap them individually in plastic wrap, and then pop them into a freezer bag. It’ll keep for up to 2-3 months. To thaw, just stick it in the fridge overnight or nuke it in the microwave for a minute or two.

Can I reduce the amount of sugar in this Pumpkin Chocolate Chip Baked Oatmeal?

Totally! If you’re watching your sugar intake, feel free to reduce the brown sugar to ¼ cup or even less. You can also use a sugar substitute like stevia or erythritol. Just remember that sugar also adds moisture, so you might need to add a splash of milk to compensate.

Can I make this Pumpkin Chocolate Chip Baked Oatmeal vegan?

Yep! Just swap the milk for your favorite non-dairy milk (almond, soy, or oat milk all work great). And for the eggs, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Easy peasy!

Nutritional Information for Pumpkin Chocolate Chip Baked Oatmeal

Alright, let’s talk nutrition! Now, keep in mind, these numbers are just estimates. They can vary depending on the exact brands and ingredients you use. But, here’s a rough idea of what you’re getting per serving of this delicious Pumpkin Chocolate Chip Baked Oatmeal.

Disclaimer: This nutritional information is an estimate based on available data. Actual values may vary based on specific ingredients, brands, and preparation methods.

Alright, there you have it! I hope you love this Pumpkin Chocolate Chip Baked Oatmeal as much as I do! If you try it, be sure to leave a comment and let me know what you think! And don’t forget to share it with your friends on social media! Happy baking!

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