Description
A cozy, pumpkin-spiced baked oatmeal loaded with chocolate chips and naturally sweetened with banana and maple syrup. Perfect for fall mornings, meal prep, or a wholesome dessert.
Ingredients
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)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8 or 9×9-inch baking dish with parchment paper.
- In a large bowl, whisk together mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla, and pumpkin pie spice until smooth.
- Add milk, rolled oats, baking soda, salt, and chocolate chips. Stir until well combined.
- Pour mixture into prepared baking dish and spread evenly. Sprinkle extra chocolate chips on top.
- Bake for 35–40 minutes, or until edges are golden and center is just set.
- Let cool for 10 minutes before slicing. Serve warm with a drizzle of maple syrup or a spoonful of yogurt.
Notes
Make it vegan by using non-dairy milk and vegan chocolate chips.
For gluten-free, use certified gluten-free oats.
Add chopped nuts or shredded coconut for extra texture.
Substitute banana with ¼ cup unsweetened applesauce if preferred.
Store in the fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 10 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
