Pumpkin Spice Chocolate Chip Baked Oatmeal

Pumpkin Spice Chocolate Chip Baked Oatmeal: Your New Favorite Fall Breakfast

Hey there, friend! Chef Emily here, waving at you from my flour-dusted kitchen. Is there anything better than the smell of pumpkin and warm spices wafting through the house on a crisp autumn morning? It’s the kind of aroma that pulls everyone out of bed with a smile, no alarm clock needed.

If you’re like me, you’re always on the hunt for a breakfast that feels like a decadent treat but is secretly wholesome enough to fuel your day. You want something that can handle a busy Wednesday morning but is also fancy enough for a lazy Saturday brunch with friends. Well, pull up a chair and get ready to fall in love, because this Pumpkin Spice Chocolate Chip Baked Oatmeal is about to become your go-to.

We’re taking all the cozy, comforting vibes of pumpkin pie and marrying them with the heartiness of oatmeal and the joyful surprise of melty dark chocolate chips. I’ve doubled the batch because, trust me, you’ll want leftovers. This isn’t just breakfast; it’s a warm, spiced hug in a baking dish. It’s meal-prep magic that makes you feel like a superhero all week long. So, preheat that oven, grab your favorite mixing bowl, and let’s make something incredibly delicious together!

A Wooden Spoon, My Grandma, and the Best Mistakes

This recipe takes me right back to my grandma’s kitchen, with its checkered curtains and that one stubborn drawer that always stuck. Sunday mornings were for big breakfasts, and I was her official (if slightly messy) sous-chef. One particularly memorable fall, we decided to jazz up our usual oatmeal. We reached for the pumpkin puree meant for a pie later that day and, in a moment of pure inspiration (or was it a nine-year-old’s insistence?), a handful of chocolate chips.

My grandma raised an eyebrow but smiled. “Well, Emily,” she said, her wooden spoon pausing mid-stir. “Let’s see what happens.” What happened was a slightly soupy, wildly under-baked, but absolutely glorious mess. We ate it straight from the pot, laughing at our “failed” experiment, and I remember the taste so vividly: the earthy pumpkin, the warm cinnamon, and the sweet pockets of melted chocolate. It was a happy accident that planted the seed for this very recipe. It taught me that the best dishes often come from a little courage and a lot of love, not just perfectly followed instructions. This baked oatmeal is that childhood memory, all grown up and baked to perfection.

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create this autumnal masterpiece. Don’t stress about having every single thing—this is a wonderfully forgiving recipe! I’ve included all my favorite chef-y insights and swaps to make it work for you.

• 4 cups rolled oats – Also called old-fashioned oats. These give the best texture—chewy and substantial. Chef’s Tip: Avoid quick oats; they can get a bit mushy.
• 2 tsp baking powder – Our little leavening agent that gives the bake a lighter, softer texture, almost like a breakfast cake.
• 2 tsp ground cinnamon – The heart and soul of the spice blend. It’s warm, sweet, and absolutely essential.
• ½ tsp nutmeg & ¼ tsp ground ginger (optional) – I say “optional” but highly recommend! The nutmeg adds a deep, nutty warmth, and the ginger gives a subtle, spicy kick that makes the flavor more complex.
• ½ tsp salt – Never skip the salt! It’s the magic ingredient that makes all the other flavors pop and balances the sweetness perfectly.
• 2 eggs – They bind everything together and add richness and protein. Substitution Tip: For a vegan version, try two flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, let sit for 5 mins).
• 2 cups milk (any kind) – Whole milk makes it extra creamy, but I use almond or oat milk all the time with fantastic results. Use what you love!
• 2 cups pumpkin puree – Crucial Note: Make sure you get 100% pure pumpkin puree, NOT pumpkin pie filling. The filling is pre-sweetened and spiced, which will throw off our entire recipe.
• ⅔ cup maple syrup – I love the rich, caramel-like sweetness it adds. Substitution Tip: Honey or agave nectar work beautifully here too.
• 2 tsp vanilla extract – The flavor backbone. It enhances the chocolate and the spices. Always use real vanilla if you can!
• 1 cup dark chocolate chips – Because chocolate for breakfast is always a good idea. The slight bitterness of dark chocolate balances the sweetness perfectly. Milk chocolate chips work too if that’s your jam!
• ½ cup chopped pecans or walnuts (optional) – For that incredible crunch on top. Toasting them first in a dry pan for a few minutes will unlock their nutty superpowers.
• 2 tbsp flaxseeds or chia seeds (optional) – My little stealth health move. They add a nice texture and a boost of omega-3s and fiber, but no one will ever know!

Let’s Bake! Your Step-by-Step Guide

Ready to transform these simple ingredients into something magical? Follow these steps, and don’t forget to read my little hacks along the way—they make all the difference!

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13” baking dish with butter, coconut oil, or a quick spritz of cooking spray. This is your first step to easy cleanup later! Chef’s Hack: For ultra-easy serving, I sometimes line the dish with parchment paper, leaving a little overhang on two sides. It creates a sling to lift the whole baked oatmeal out for perfect slicing!
2. In a large bowl, whisk together your dry ingredients. That’s the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt. Give them a good whisk to ensure the baking powder and spices are evenly distributed. Nobody wants a bite that’s all baking powder!
3. In a separate, medium-sized bowl, whisk the wet ingredients. Crack in the eggs and whisk them until they’re broken up. Then add the milk, pumpkin puree, maple syrup, and vanilla extract. Whisk it all until it’s completely smooth and beautifully orange. This is where the magic starts to happen—it already smells amazing, right?
4. Pour the wet ingredients into the dry ingredients. Use a sturdy spatula or a wooden spoon (like my grandma’s!) to gently fold everything together. Mix until just combined. A few streaks of flour are okay! Overmixing can lead to a tougher texture. We’re going for cozy, not tough.
5. Now for the fun part: fold in your mix-ins! Gently stir in the dark chocolate chips, and if you’re using them, the chopped nuts and seeds. I like to save a small handful of chocolate chips and nuts to sprinkle on top before baking—it makes it look gorgeous and gives extra texture.
6. Pour the mixture into your prepared baking dish. Spread it out into a nice, even layer. Use your spatula to smooth the top. Don’t forget that extra sprinkle of chocolate and nuts!
7. Bake for 35-40 minutes. You’re looking for the edges to be a beautiful golden brown and the center to be set. It should spring back lightly when you touch it. Chef’s Test: You can also insert a toothpick into the center. It should come out mostly clean, maybe with a few moist crumbs (and possibly melted chocolate, but that doesn’t count!).
8. This is the hardest part: let it cool! Please, for the love of clean slices, let it rest for at least 5-10 minutes before you dive in. This allows it to set up fully, making it easier to cut into neat squares. I know, the smell is torture, but it’s worth the wait!

How to Serve This Cozy Masterpiece

This baked oatmeal is a superstar all on its own, but a few little additions can turn it into a true showstopper. I love serving it warm straight from the pan. For the ultimate experience, place a square in a bowl and drizzle it with a little extra warm milk or a splash of cream. It creates a sort of breakfast bread pudding situation that is just divine. A dollop of Greek yogurt adds a lovely tangy contrast, and a little extra drizzle of maple syrup never hurt anybody! For a special brunch, top it with a spoonful of whipped cream and a sprinkle of cinnamon.

Make It Your Own: Delicious Variations

This recipe is your playground! Here are a few of my favorite ways to switch it up:

• Apple Cranberry Twist: Swap the chocolate chips for ¾ cup of dried cranberries and 1 cup of finely chopped apple for a tart and fruity version.
• Peanut Butter Cup: Swirl ½ cup of creamy peanut butter into the batter before baking and use peanut butter chips instead of chocolate chips. Thank me later.
• Vegan & Dairy-Free: Use the flax egg substitution mentioned above, your favorite plant-based milk, and ensure your chocolate chips are dairy-free. It works perfectly!
• Protein Powerhouse: Stir in a scoop or two of your favorite vanilla or unflavored protein powder into the dry ingredients. You might need to add an extra splash of milk to keep the batter from getting too thick.
• Individual Portions: Bake the mixture in a greased muffin tin for 20-25 minutes for perfect, grab-and-go portions!

Chef Emily’s Notes from the Kitchen

This recipe has evolved so much from that soupy pot in my grandma’s kitchen. I’ve made it for countless friends, new parents needing an easy meal, and for myself on more sleepy mornings than I can count. It’s a recipe that feels like an old friend. One time, I was filming a reel for Instagram and was talking so much I completely forgot to add the baking powder! The result was a very dense, very flat, but still strangely delicious brick of oatmeal. We laughed about it and still ate it, but it was a great reminder that even “mistakes” are usually still tasty. The beauty of this dish is in its flexibility and its heart. Don’t be afraid to make it your own!

Your Questions, Answered!

Q: Can I make this baked oatmeal ahead of time?
A: Absolutely! That’s one of its best features. You have two great options: 1) Prep the night before: Mix the wet and dry ingredients separately, cover, and refrigerate overnight. In the morning, combine them, pour into the dish, and bake. You may need to add 5-10 minutes to the baking time. 2) Bake ahead: Bake it fully, let it cool, cover tightly, and refrigerate for up to 5 days. Reheat squares in the microwave for a minute or in the oven at 350°F until warm.

Q: My baked oatmeal turned out too dry. What happened?
A: The most common culprit is overbaking. Ovens can vary, so start checking at the 30-minute mark. It’s done when the center is *set*, not rock solid. Also, make sure you’re accurately measuring your pumpkin puree and milk. And remember, serving it with a splash of milk fixes everything!

Q: Can I freeze it?
A> You sure can! Bake and cool the oatmeal completely. Cut it into squares, wrap each square tightly in plastic wrap, and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the microwave.

Q: Is this recipe gluten-free?
A> It sure is, as long as you use certified gluten-free rolled oats! Oats are naturally gluten-free, but they are often processed in facilities that also process wheat, so cross-contamination can occur. If you have a sensitivity, be sure to grab a GF brand.

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Nutritional Information

*This is an estimate per serving (1/12th of the recipe) calculated without optional add-ins and is provided for informational purposes only. Actual values may vary based on specific ingredients used.

• Calories: ~280
• Fat: 10g
• Carbohydrates: 39g
• Protein: 6g

There you have it, my friend! My all-time favorite fall breakfast that’s sure to fill your kitchen with warmth and your belly with joy. If you make it (and I really hope you do!), please leave a comment below and tell me all about it. Or tag me on Instagram @tastychow—I love seeing your creations!

Until next time, happy cooking!

— Emily 🧡