This super easy Pumpkin Baked Oatmeal recipe is the perfect cozy breakfast or healthy dessert! With warm fall spices and gooey chocolate chips, it’s so delicious and easily adaptable for vegan, dairy-free and gluten-free diets.

Baked oatmeal is one of my favorite cozy recipes to make in the winter. It’s warm, comforting and perfect for those days when you’re craving something sweet for breakfast. I’m not entirely sure where the trend originated but I can tell you this Pumpkin Baked Oatmeal has been in my top five sources of joy while I’ve been home for the holidays.

Not only is it so simple, the texture just blows my mind every time! The best way to describe it is like the cross between a bowl of oatmeal, chocolate chip pumpkin bread and maybe a soufflé(?) The top gets all caramelized while the inside stays soft and chewy with melty bites of chocolate and pumpkin spice. Uh yes please.

And the best part? Even though it tastes just like a decadent dessert, this recipe is loaded with tons of nourishing ingredients like rolled oats, pumpkin purée, olive oil and just a touch of maple syrup for sweetness.

How to Make Pumpkin Baked Oatmeal

I love this recipe because it’s made in one bowl with just about 10 minutes of active prep time. There’s also a good chance you already have all the ingredients on hand!

• Prepare your baking dish: I like to use a square 8×8-inch cake pan because it yields the perfect ratio of caramelized topping to gooey interior. Lining the dish with parchment paper or greasing the sides will prevent the oatmeal from sticking.
• Make the batter: Quick and easy, just mash up a banana as your binder, add in pumpkin purée, maple syrup, olive oil, apple cider vinegar, a little vanilla extract and whatever kind of milk you like. Next stir in your oats, baking soda, pumpkin pie spice and salt. Fold in the chocolate chips and that’s it!
• Bake: Pour the batter into the prepared baking dish and slide it into the oven for about 35-40 minutes. I personally like my baked oatmeal a little more pudding-like so aim for the lesser amount of time. The top will still be a little jiggly when it comes out of the oven but will continue to set as it cools.

What to Serve with Baked Oatmeal

If you’re serving Pumpkin Baked Oatmeal for breakfast, I recommend adding a dollop of vanilla yogurt and a drizzle of maple syrup. A splash of milk will turn it into more of a traditional bowl of stovetop oatmeal.

If you’re going the dessert route, try adding a scoop of vanilla ice cream while the oats are still a little warm. This is my favorite after-dinner treat!

Tips & Tricks

• To make this recipe vegan, use any kind of non-dairy milk. I use unsweetened soymilk and it turns out perfect every time. Make sure you also use non-dairy chocolate chips.
• For gluten-free, use a brand of rolled oats that is certified gluten free.
• This Pumpkin Baked Oatmeal will keep for 4-5 days in the fridge when sealed in an airtight container. To reheat, simply place a serving in the microwave with a damp paper towel on top and heat until warmed through. This might be a me thing, but I think baked oats also taste delicious cold!

More Fall Recipes to Try:

• Cinnamon Roll Muffins
• Creamy Coconut Pumpkin Dal
• Tahini Date Banana Bread
• Pumpkin Chocolate Chip Streusal Bread
• Spiced Pear Cinnamon Rolls
• Butternut Squash Baked Rice with Sage Pesto

Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!