Chocolate Pumpkin Baked Oats Recipe
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.
Equipment
- 1 8x8 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 8x8-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!
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