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This Pumpkin Chocolate Chip Baked Oatmeal is one of those breakfasts that feels a little like dessert but is made with wholesome ingredients I feel good about serving my family. It’s soft, perfectly spiced, and studded with melty chocolate chips in every bite.
Honestly, this is one of my favorite breakfasts to make when I don’t feel like cooking in the morning. Everything gets mixed together the night before or while I’m making dinner, then all I have to do is bake it when we need breakfast.
My kids especially love it with a dollop of vanilla yogurt on top. Between the pumpkin, warm spices, and chocolate chips, it tastes almost like pumpkin chocolate chip cookies for breakfast.
Why You’ll Love This Pumpkin Baked Oatmeal
- Easy make-ahead breakfast: Prep it the night before or bake a batch for the week.
- One bowl: Everything gets mixed together with minimal cleanup.
- Perfect fall flavor: Pumpkin, apple butter and warm spices make every bite taste like fall.
- Kid-approved: Chocolate chips make this one an easy sell at our house.
- Great for meal prep: Refrigerate or freeze individual portions for quick breakfasts later.
Ingredients You’ll Need
This pumpkin baked oatmeal recipe uses simple pantry ingredients plus pumpkin, apple butter and plenty of warm fall spices.
- Apple Butter: Adds concentrated apple flavor, sweetness and even more fall spice.
- Pumpkin Purée: Adds moisture and pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Maple Syrup: Sweetens the oatmeal and pairs perfectly with the pumpkin and spices.
- Olive Oil: Adds moisture and keeps the oatmeal tender.
- Apple Cider Vinegar: Reacts with the baking soda and helps give the baked oatmeal a lighter texture.
- Vanilla Extract: Rounds out all those warm fall flavors.
- Cinnamon: Adds extra warmth and spice.
- Pumpkin Pie Spice: Gives us those classic cinnamon, nutmeg, ginger and clove flavors.
- Skim Milk: Adds moisture so the oats soften as they bake.
- Old-Fashioned Rolled Oats: Give the baked oatmeal its hearty, chewy texture.
- Baking Soda: Gives the oatmeal a little lift.
- Sea Salt: Balances the sweetness and brings out the other flavors.
- Semi-Sweet Chocolate Chips: Because pumpkin + chocolate forever. Save a few to sprinkle over the top!
How to Make Pumpkin Chocolate Chip Baked Oatmeal
This easy baked oatmeal comes together in one bowl and takes just a few minutes to prep.
- Mix the Wet Ingredients: Whisk together the apple butter, pumpkin puree, maple syrup, olive oil, vinegar, vanilla, cinnamon and pumpkin pie spice.
- Add the Remaining Ingredients: Stir in the milk, oats, baking soda, salt and chocolate chips until everything is evenly combined.
- Bake: Spread the mixture into a greased baking dish and sprinkle extra chocolate chips over the top. Bake at 350°F for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Cool and Serve: Let the baked oatmeal rest for about 10 minutes before serving. We love it warm with vanilla yogurt, milk or an extra drizzle of maple syrup.
Tips for the Best Pumpkin Baked Oatmeal
- Stick with old-fashioned rolled oats. They give you the best hearty texture without turning mushy.
- Measure the pumpkin carefully. Extra pumpkin adds extra moisture and can keep the center from setting properly.
- Watch the bake time. Pull it from the oven once the center is set. Overbaking is the easiest way to end up with dry oatmeal.
- Give it 10 minutes to rest. The oatmeal continues to set as it cools, making it much easier to scoop or slice.
- Save some chocolate chips for the top. Because those melty chocolate pockets on top are the best part.
Troubleshooting Pumpkin Baked Oatmeal
It probably needs a little more time in the oven. The center should look set rather than wet when it’s done. Give it another 5 minutes and check again. Also make sure you measured the pumpkin and milk accurately, since too much liquid can prevent the oatmeal from setting.
It was most likely baked too long or there wasn’t quite enough liquid. Start checking it at 35 minutes and remove it once the center is set. Remember that it will continue to firm up as it cools.
Baked oatmeal won’t slice quite like a cake, but it should hold together once it has rested. Let it cool for at least 10 minutes before serving. If it’s very crumbly, it may have been overbaked or the oats may have been overmeasured.
A little sinking is completely normal. For plenty of visible chocolate on top, stir most of the chocolate chips into the oatmeal and reserve a handful to sprinkle over the surface just before baking.
Substitutions and Variations
Make it Dairy-Free: Swap the skim milk for your favorite unsweetened plant-based milk.
Add Nuts: Stir in chopped pecans or walnuts for a little crunch.
Change the Chocolate: Try dark chocolate, milk chocolate or white chocolate chips.
Add Dried Fruit: Dried cranberries or raisins would be delicious with the pumpkin and warm spices.
Add Protein: You can experiment with adding vanilla protein powder, but keep in mind that protein powder absorbs moisture. You may need to add a little extra milk to keep the oatmeal from becoming dry.
Skip the Chocolate: Leave out the chocolate chips and add chopped nuts, dried fruit or both for a less dessert-like breakfast.
What to Serve with Baked Oatmeal
We usually keep things simple with a dollop of vanilla Greek yogurt, but you can turn it into a bigger breakfast with:
Storing and Reheating
Refrigerator: Let the oatmeal cool completely, then cover or transfer it to an airtight container. Refrigerate for up to 5 days.
Freezer: Cut the cooled oatmeal into individual portions and freeze for up to 3 months. Individual servings make it easy to grab exactly what you need.
Reheating: Microwave individual servings for about 30-60 seconds or warm them in a 300°F oven until heated through. Add a splash of milk if you’d like the oatmeal softer and creamier.
Pumpkin Baked Oatmeal FAQs
Yes! It’s perfect for meal prep and reheats beautifully throughout the week.
Absolutely. Slice into portions and freeze for up to 3 months.
Old-fashioned oats provide the best texture, but quick oats can work in a pinch.
Both! We prefer it warm, but leftovers are delicious cold too.
Yes! Assemble the oatmeal, cover, and refrigerate overnight. Bake as directed the next morning.
This Pumpkin Chocolate Chip Baked Oatmeal gives you all those pumpkin-spice, chocolate-chip-cookie flavors in an easy breakfast you can make ahead and reheat all week. Add a spoonful of vanilla yogurt on top and watch how quickly the kids show up for breakfast!
More Healthy Breakfast Options
Watch How This Baked Oatmeal is Made…
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