All the flavor of pumpkin pie, in a delicious and super easy baked oatmeal. This is sweet (but not too sweet!), is loaded with chocolate chips, and it could not be simpler to throw together.
Here to tell you about the easiest breakfast!
Also, delicious and festive and you can make it ahead and kids and adults will beg for more, lick their plates, and when it's gone, they'll ask you to make it again.
If you love having leftover pumpkin pie for breakfast, this is for you!
I know this is easy because when our third was born and bad at eating and required a feeding routine that took 18 HOURS in a 24 hour day, and I was still taking care of two older kids (this period was marked by a lot of watching Mr. Rogers), this is what I would make.
I could whip it up in the mixer when I got a chance, get it in the oven, and then it would be ready whenever we were! Always hugely popular, and filled people up enough to get them through a morning of marathoning Mr. Rogers.
In the summer, we all missed it. Now that it's pumpkin season, I'm making these baked oats AT LEAST twice/month. Make it for holidays, casual breakfasts, potlucks, brunches - it's always good!
Pumpkin Pie Spice
This recipe calls for pumpkin pie spice, but if you don't have the pre-mixed kind, you can substitute the following:
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Pinch of cloves
Pumpkin and chocolate are so amazing together! There's very little sugar in the actual oats - most of the sweetness here comes from the chocolate chips, so if you opt to leave them out, keep that in mind.
Some chocolate chips will get mixed into the batter, some are sprinkled on the top. There is chocolate in every bite and it is SO GOOD.
Warm the baked oats up until the chocolate chips are warm and melty and top with whipped cream, because it just feels RIGHT.
Pumpkin Pie Baked Oatmeal with Chocolate Chips
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 1/4 cup milk
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla
- 2 1/2 cups rolled oats
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cups semi sweet chocolate chips, divided
- Preheat oven to 350 degrees. Grease or butter a 9-inch baking dish.Whisk together the pumpkin puree, eggs, milk, brown sugar, and vanilla until smooth. Stir in the oats, baking powder, pie spice, and salt until combined. Stir in 1 cup of the choclate chips. Spread mixture in the prepared pan and top with the remaining 1/4 cup of chocolate chips.Bake for 35-45 minutes, until a toothpick inserted in the center of the baked oatmeal comes out clean. Cool for at least 10 minutes before cutting into slices and serving.Leftovers can be kept at room temperature for up to 3 days.