Pumpkin Baked Oatmeal with Chocolate and Pecans – the perfect easy make-ahead breakfast or brunch for fall! Best of all, make them into oatmeal cups for on the go. Full of cozy warm flavors and comes together in just one bowl using healthy and wholesome ingredients. Gluten free & refined sugar free.
Disclosure: This post is sponsored by Diamond of California. All opinions are 100% my own.
When it comes to breakfast, oatmeal will forever be my absolute favorite way to start the day.
It starts off with the same base as my Cinnamon Apple Baked Oatmeal but we use pumpkin puree and pumpkin pie spice instead.
If you’ve never tried baked oatmeal before, you’re in for quite a treat! It’s so much easier to bake in a dish instead of cooking it in a pot.
It also makes a hearty and healthy breakfast plus leftovers freeze beautifully. That means you can easily make a big batch and then reheat smaller portions throughout the week.
And you can even divide the batter into muffin-tins to make these easy grab-and-go oatmeal cups. Perfect for making ahead and taking along to work or school.
This pumpkin baked oatmeal is packed with chewy oats, cozy fall spices and sweetened with maple syrup.
I also added some toasted pecans from Diamond of California for an added crunch. It’s something we always have in our pantry since we love the quality and the variety they have.
What you need to make this Pumpkin Baked Oatmeal:
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- rolled oats
- maple syrup (can also use honey)
- canned or pure pumpkin puree
- pumpkin pie spice (make your own homemade blend)
- vanilla extract
- chopped pecans
- chocolate chunks or chips ( I used dark)
- casserole dish or a muffin tin for oatmeal cups
This baked oatmeal is also gluten free (just be sure to check the label on your oats), dairy free and refined sugar free.
More make ahead breakfasts: