Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!
Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!
The best part – All of the ingredients are mixed right in the pan!
Servings: About 5
- 1 15 oz Can Pumpkin Puree, (plain, not pumpkin pie mix)
- 1/3 Cup Honey
- 2 Cups Rolled Oats
- 1 Cup Oat Milk
- 1/2 Cup Plain Greek Yogurt, (I used nonfat)
- 2 Tsp Saigon Cinnamon
- 1 Cup Semi-Sweet Chocolate Chips, (I used 54% Cacao)
- Oil To Grease The Pan, (I used Avocado Oil)
- Maple Syrup And Sea Salt To Taste
Preheat the oven to 350°
Lightly grease a 9×13 pan with the oil
Pour the pumpkin puree directly into the pan
Add the honey and evenly combine the two
Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined
Add in the cinnamon and combine again
Add the chocolate chips and gently mix in
Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid
Let cool to a safe temperature, and top each serving with maple syrup and a pinch of sea salt to taste
[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]
Ingredient recommendations linked!