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.
During the summer, it’s overnight oats and in the winter, we usually switch things up with a hearty bowl of steel cut, Apple Pie Oatmeal and baked oatmeal for the kids.
They already love this Lemon Blueberry and Berry Baked Oatmeal and this Pumpkin Baked Oatmeal is their latest favorite for fall.
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:
(includes affiliate links)
- rolled oats
- maple syrup (can also use honey)
- canned or pure pumpkin puree
- pumpkin pie spice (make your own homemade blend)
- vanilla extract
- eggs
- 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.
Yields 4-6
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.
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
3 large eggs
1 1/2 cups almond milk (or any other milk of your choice)
3/4 cup pumpkin puree(homemade or canned)(NOT pumpkin pie filling)
1/3 cup pure maple syrup (plus more depending on how sweet you like it - you can always serve with more maple syrup once baked) (use honey if you prefer)
1 1/2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon ground flax seeds, optional
3 1/3 cups rolled oats
3/4 + 1/4 cup (divided) chopped Diamond of California pecans
1/3 cup chocolate chunks or chocolate chips
Serving options: Maple syrup, Milk + more chopped nuts
Instructions
- Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish or baking pan. Set aside. (For oatmeal cups - line a 12 cup muffin tin with liners).
- In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup, vanilla, cinnamon and flax seeds. Gently fold in in oats and and then 3/4 cup of chopped nuts and chocolate.
- Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
- Bake in preheated oven for 35-40 minutes (25-30 for oatmeal cups), or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.
- Remove from the oven and serve with maple syrup and any other desired toppings.
More make ahead breakfasts:
