Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require more liquid and longer baking time. If you use them without adjusting the recipe, your baked oatmeal may turn out chewy or undercooked. For best results, stick with old-fashioned rolled oats

What is the best sweetener substitute for maple syrup?

You can swap maple syrup for honey, agave, brown sugar, or even monk fruit syrup if you want a lower-sugar option. Just keep the liquid balance in mind, dry sweeteners may make the oatmeal a bit thicker.

Can I add protein powder to pumpkin chocolate baked oatmeal?

Yes! Stir in 1–2 scoops of unflavored or vanilla protein powder when mixing the dry ingredients. You may need to add a splash more milk to keep the batter smooth and moist.

Is it safe for toddlers and young children?

Yes, especially when made with minimal sweetener and small chocolate chips. You can also reduce the spice if needed and cut the oatmeal into bite-sized pieces for easy snacking or self-feeding.

Pumpkin Chocolate Baked Oatmeal: The Best Cozy Fall Breakfast

Ingredients

Scale

2 cups rolled oats

1 cup canned pumpkin puree (not pumpkin pie filling)

1½ cups milk (dairy or non-dairy)

2 large eggs (or 2 flax eggs)

⅓ cup maple syrup or honey

1 tsp vanilla extract

1½ tsp pumpkin pie spice

1 tsp baking powder

¼ tsp salt

½ cup dark or semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8″ or similar-sized baking dish.

2. In a large bowl, whisk together the pumpkin, eggs, milk, maple syrup, and vanilla.

3. Stir in the oats, pumpkin pie spice, baking powder, and salt until just combined.

4. Fold in the chocolate chips, saving a few to sprinkle on top.

5. Pour mixture into prepared dish and spread evenly. Top with extra chips if desired.

6. Bake for 35–40 minutes, or until the center is just set and edges are lightly golden.

7. Let cool for 10–15 minutes before slicing. Serve warm or chilled with your favorite toppings.

Notes

You can refrigerate for up to 5 days or freeze in individual portions for up to 2 months.

Swap pumpkin for mashed sweet potato or banana when out of season.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Breakfast / Brunch
Method: Baked
Cuisine: American (Fall-Inspired)

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 115mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 6g
Cholesterol: 45mg