Pumpkin Chocolate Chip Baked Oatmeal

The beginning of fall is a happy time, especially for people who love to cook! Why? Because…

1. It’s football (aka chili) season!
2. It’s (roasted) root vegetable season!
3. It’s apple season!
4. It’s soup season!

And by golly…

5. It’s pumpkin season!

Fall is my cue to transform any ordinary recipe into a pumpkin masterpiece because obviously beer cheese soup, pancakes, macaroni and cheese, and cheesecake bars must have a little magic orange puree infused in them.

I’m kicking off the 2015 season with a little Pumpkin Chocolate Chip Baked Oatmeal. This is an easy recipe that makes for a wonderfully aromatic, wholesome, and comforting breakfast. In my opinion, the chocolate chips are the best part because they melt into the cinnamon-spiced pumpkin oats and add a delightful pop of sweetness to each bite. I topped my slice with maple syrup, chopped nuts, and yogurt and ate it with a big steamy cup of pumpkin spice coffee. Clearly, I have jumped on the pumpkin bandwagon.

I made this on a Saturday and I had breakfast ready-to-go for the entire week. Throw it in a Tupperware and heat it up when you get to work. Or, get this, you don’t even have to heat it up. This baked oatmeal also makes for a super tasty cold breakfast. Think overnight oats in bar form!

Are you giddy from all pumpkin greatness? Over the next few weeks I’ll be posting a pumpkin recipe each Saturday for a little series I’m calling Cozy Pumpkin Weekend. Follow the hashtag on Instagram, Facebook, and Twitter! Use the hashtag, #cozypumpkinweeknd, and be sure to tag me if you make a Cozy Pumpkin Weekend recipe or any pumpkin recipe! Whether it’s a hearty breakfast or a sweet little treat to enjoy for dessert, the recipes will hopefully make your weekends and week ahead a little more comforting and cozy.

Pumpkin Chocolate Chip Baked Oatmeal

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Krista

Serves: 12 servings

Ingredients

Dry ingredients

• 3 cups old fashioned oats
• 1 teaspoon baking powder
• 1 ½ tablespoons pumpkin pie spice
• ½ teaspoon salt

Wet ingredients

• 2 eggs
• 2 tablespoons honey, agave, or maple syrup
• 1 can or 15 oz of pumpkin puree
• 2 cups milk (I used unsweetened vanilla almond milk)
• 1 teaspoon vanilla extract
• ⅓ cup chocolate chips

Optional toppings

• Additional chocolate chips
• Chopped pecans
• Honey, agave, or maple syrup
• Greek yogurt
• Coconut whipped cream

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the oats, baking powder, pumpkin pie spice, and salt.
3. In another bowl, combine the eggs, honey, almond milk, pumpkin puree, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients.
5. Pour the mixture into a 9 x 13 baking dish.
6. Bake for 30 minutes.

Notes

Serving size: 8 squares (toppings not included)
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 142 Fat: 4.3g Carb: 22.5g Fiber: 3.5g Protein: 4.4g Sugar 6.4g Sodium: 144mg

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