Pumpkin Chocolate Baked Oats
These Pumpkin Chocolate Baked Oats make the best fall breakfast! They’re quick, nourishing, and so delicious they could double as dessert. With rich cocoa, warm spices, and creamy pumpkin, each bite tastes like a little slice of fall.
I absolutely love recipes that look and taste impressive but take almost zero effort, and this chocolate pumpkin baked oatmeal is exactly that. Everything comes together in one bowl and bakes into a soft, cake-like texture without any fuss. It’s the kind of breakfast you can throw together quickly but still feel like you treated yourself!
Some mornings I keep it simple with just the pumpkin and cocoa powder, and other times I’ll add chocolate chips, nuts, or a drizzle of almond butter. It’s endlessly customizable, reheats beautifully, and makes the whole house smell like warm fall spices. Once you make it, you’ll get why it’s one of my go-to morning staples!
Why You’ll Love This Chocolate Pumpkin Baked Oats Recipe
- It tastes like dessert for breakfast. Rich cocoa and warm pumpkin spice make this feel like eating a slice of chocolate pumpkin cake first thing in the morning.
- Easy, no-fuss ingredients. Everything comes straight from your pantry, just mix and bake.
- Great for meal prep. One batch gives you several servings that reheat beautifully all week long.
- Nutrient-packed and satisfying. Oats, pumpkin, and egg give you fiber, vitamins, and protein to keep you full.
- Customizable for any mood. Add chocolate chips, nuts, or berries, this recipe is basically a blank canvas!
Ingredients You Need
- Rolled oats: The base of the baked oats and what gives them their cake-like texture once blended.
- Pumpkin purée: Adds moisture, subtle sweetness, and classic fall flavor. Make sure to use 100% pumpkin puree, and not pumpkin pie filling!
- Milk (any kind): Helps keep the oats soft!
- Egg: Binds the mixture and adds protein.
- Maple syrup: For natural sweetness with warm, caramel notes.
- Cocoa powder: Gives the chocolate layer depth and richness.
- Pumpkin pie spice: The cozy flavor that pulls everything together.
- Baking powder: Helps the baked oats have a bit of rise in the oven.
- Salt: Just a pinch to balance sweetness.
- Chocolate chips (optional): For a little extra sweetness!
Variations & Substitutions
- Make it vegan: Use a flax egg and your favorite non-dairy milk, and skip or use vegan chocolate chips.
- Boost the protein: Add 1 scoop of chocolate or vanilla protein powder, just add an extra splash of milk to keep the batter smooth.
- Swap the sweetener: Honey, brown sugar, or coconut sugar all work.
- Change the flavor: Replace cocoa powder with cinnamon for just a pumpkin-spice version.
How to Make Pumpkin Chocolate Chip Baked Oatmeal
- Preheat Oven: Preheat your oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
- Measure Out Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, baking powder, pumpkin spice, and salt. Stir until well mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup, coconut oil, vanilla and pumpkin puree until smooth and combined.
- Combine Dry & Wet Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Nuts & Chocolate Chips: Gently fold in the chopped nuts and chocolate chips, ensuring they’re evenly distributed.
- Bake: Pour the mixture into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve & Enjoy: Allow the baked oats to cool in the pan before cutting into squares. Enjoy warm or at room temperature!
Tips for Success
- Use any oats. Rolled oats give the best texture, but quick oats work too. They’ll just create a softer, denser baked oat.
- Adjust the liquid if needed. If the batter seems too thick, add a splash of milk to help it spread evenly in the pan!
- Don’t overbake. Pull the oats out when the center is just barely set, the pumpkin chocolate baked oats will continue to firm up as they cool and stay soft and fluffy!
- Use a bigger baking dish for thinner slices. An 8×8-inch baking dish creates taller, more cake-like portions, while a larger dish will give you thinner bars. Just watch the baking time since it will cook faster that way!
How to Serve Pumpkin Chocolate Baked Oats
Serve these chocolate pumpkin baked oats warm with a dollop of Greek yogurt, a drizzle of maple syrup, or a spoonful of almond butter! They’re delicious topped with extra chocolate chips or sliced bananas. For a dessert, add a little whipped cream and cinnamon, or even a scoop of vanilla ice cream on top!
Storage Suggestions
- Storage: Store leftover baked oats in an airtight container in the refrigerator for up to 5 days. The texture stays soft and cake-like, making it perfect for quick breakfasts throughout the week.
- Freezing: Pumpkin chocolate baked oats freeze beautifully. Slice into portions, wrap each piece tightly, and place in a freezer-safe bag or container for up to 3 months. This helps prevent freezer burn and keeps each serving ready to grab and go.
- Reheating: Reheat individual slices in the microwave for 20–30 seconds, or until warmed through. If reheating from frozen, thaw overnight in the fridge or microwave in short intervals until soft and warm.
- For an oven option, warm at 325°F for 8–10 minutes to revive that freshly baked texture.
Frequently Asked Questions
Yes, pumpkin chocolate chip baked oats can absolutely be a healthy breakfast! They’re made with whole-grain oats, real pumpkin, and simple ingredients that offer fiber, vitamins, and long-lasting energy. While the chocolate chips add a touch of sweetness, the overall recipe is balanced, nutrient-dense, and much more wholesome than most traditional sweet breakfasts.
Yes! Just make sure to use certified gluten free rolled oats and you’ll have a naturally gluten-free breakfast!
More Breakfast Recipes to Try
- Scrambled Eggs with Cottage Cheese
- Million Dollar Bacon
- Cranberry Orange Dutch Baby
- Pumpkin Poppy Seed Bread
- Baked French Toast with Raspberry Jam
Chocolate Pumpkin Baked Oats Recipe
Equipment
- 1 8×8 baking dish
Ingredients
- 1 ½ cups rolled oats
- 1 cup almond flour
- 1 ½ tsp baking powder
- 1 tsp pumpkin spice
- Pinch of salt
- 1 egg
- ⅓ cup maple syrup
- ¾ cup pumpkin puree
- 2 tbsp coconut avocado oil or melted butter
- 1 tsp vanilla extract
- ½ cup chopped nuts
- 1 cup chocolate chip
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, combine the rolled oats, almond flour, baking powder, pumpkin spice, and salt. Stir until well mixed.
- In a separate bowl, whisk together the egg, maple syrup, coconut oil, vanilla and pumpkin puree until smooth and combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped nuts and chocolate chips, ensuring they’re evenly distributed.
- Pour the mixture into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the baked oats to cool in the pan before cutting into squares. Enjoy warm or at room temperature!
Video
Notes
Tips:
- Use any oats. Rolled oats give the best texture, but quick oats work too. They’ll just create a softer, denser baked oat.
- Adjust the liquid if needed. If the batter seems too thick, add a splash of milk to help it spread evenly in the pan!
- Don’t overbake. Pull the oats out when the center is just barely set, the pumpkin chocolate baked oats will continue to firm up as they cool and stay soft and fluffy!
- Use a bigger baking dish for thinner slices. An 8×8-inch baking dish creates taller, more cake-like portions, while a larger dish will give you thinner bars. Just watch the baking time since it will cook faster that way!
