Pumpkin Baked Oatmeal

Warm and Comforting: I love how this baked oatmeal fills my kitchen with the scent of pumpkin spice and chocolate—it’s like a warm hug in breakfast form.

Nutrient-Packed: With pumpkin, oats, and a touch of banana, I’m getting a good mix of fiber, vitamins, and wholesome carbs to keep me energized.

Versatile and Allergy-Friendly: I can easily make it vegan, dairy-free, or gluten-free depending on what I have on hand. It’s a flexible recipe that fits many diets.

Naturally Sweetened: I like that this uses maple syrup and banana instead of refined sugar—it gives the oatmeal a deep, cozy sweetness.

Perfect for Meal Prep: I bake it once and enjoy it all week long. It reheats beautifully for quick breakfasts or even as a healthy dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ ripe banana, mashed

• 1 cup pumpkin purée

• ¼ cup maple syrup

• 3 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• 1½ cups milk of choice

• 1¾ cups rolled oats

• 1 teaspoon pumpkin pie spice

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup chocolate chips (plus more for topping, non-dairy if needed)

Directions

1. Preheat and Prepare the Pan
   I preheat my oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish. I like to line it with parchment paper for easy removal later.

2. Mix the Wet Ingredients
   In a large bowl, I whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice until smooth and creamy.

3. Add the Dry Ingredients
   I pour in the milk, oats, baking soda, salt, and chocolate chips. Then I stir until everything is well combined.

4. Assemble and Bake
   I pour the mixture into the prepared baking dish, spreading it evenly. I sprinkle extra chocolate chips on top for a little indulgence. Then I bake it for 35–40 minutes, until the edges are golden and the center is just set.

5. Cool and Serve
   I let the baked oatmeal cool for about 10 minutes before slicing. I like it warm with a drizzle of maple syrup or a spoonful of yogurt on top.

Servings and timing

• Servings: 9

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Nutty Crunch: I sometimes stir in chopped pecans or walnuts for extra texture.

• Berry Boost: I replace some of the chocolate chips with dried cranberries or fresh blueberries for a fruity twist.

• Coconut Lovers: I sprinkle shredded coconut on top before baking for a tropical flavor.

• Extra Creamy: I drizzle a bit of almond or peanut butter over the top right before serving—it’s heavenly.

• Mini Muffins: I scoop the batter into muffin tins and bake for 20–25 minutes for easy grab-and-go portions.

Storage/Reheating

• Refrigeration: I store leftover slices in an airtight container in the fridge for up to 5 days.

• Freezing: I freeze individual portions wrapped tightly for up to 2 months. They’re great for quick breakfasts!

• Reheating: I reheat a slice in the microwave for about 30 seconds or in the oven at 325°F for 10 minutes. It tastes just as good as fresh.

FAQs

Can I make this vegan?

Yes! I use non-dairy milk and vegan chocolate chips. The banana and pumpkin already keep it moist, so no eggs are needed.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. I prefer rolled oats for that hearty bite.

How do I make it gluten-free?

I just make sure to use certified gluten-free oats. Everything else is naturally gluten-free.

Can I skip the banana?

I can replace it with ¼ cup of unsweetened applesauce if I don’t want banana flavor—it still turns out moist and delicious.

Is this sweet enough for dessert?

Definitely! The chocolate chips and maple syrup make it rich enough to enjoy as a healthy dessert, especially with a dollop of whipped cream or yogurt.

Conclusion

Pumpkin Baked Oatmeal is one of my favorite ways to start a chilly morning—or end the day with something sweet yet wholesome. It’s simple to make, loaded with fall flavor, and endlessly adaptable. Whether I’m meal-prepping for the week or baking for brunch, this cozy oatmeal never disappoints.