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Pumpkin Baked Oatmeal with Chocolate and Pecans - the perfect easy make-ahead breakfast or brunch for fall! Best of all, you can bake them into muffin tins for grab and go oatmeal cups or take them along to work or school. They're full of cozy warm flavors and come together easily in just one bowl using healthy and wholesome ingredients. Gluten free & refined sugar free.

Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal can be made into oatmeal cups for on-the-go eating! It's full of cozy flavors, comes together in just one bowl, uses healthy ingredients, and is free of gluten & refined sugar.

Course Breakfast
Cuisine American
Keyword healthy pumpkin bars, make ahead breakfast, oatmeal bars recipe, oatmeal recipe, pumpkin bars, pumpkin bars recipe, pumpkin oatmeal recipe, pumpkin recipe, recipe for pumpkin bars
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 526 kcal
Author Kelly

Ingredients

  • 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)
  • 1/2 cup maple syrup honey or sweetener of your choice (plus more depending on how sweet you like it - you can always serve with more maple syrup once baked)
  • 1-1/2 teaspoons pure vanilla extract
  • 1 teaspoon pumpkin pie spice or just use cinnamon
  • 1 teaspoon ground flax seeds optional
  • 1/2 teaspoon baking powder optional - helps oatmeal rise a bit but can leave out if desired
  • 3 1/3 cups rolled oats
  • 3/4 cup chopped pecans plus 1/4 cup
  • 1/3 cup chocolate chunks or chocolate chips optional
  • Serving options: maple syrup, milk + more chopped nuts

Instructions

  1. 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 - spray a 12 cup muffin tin baking spray or use silicone muffin liners)
  2. In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup, vanilla, pumpkin pie spice, flax seeds, and baking powder. Gently fold in oats and then 3/4 cup of chopped nuts and chocolate.
  3. Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
  4. 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.
  5. Remove from the oven and serve with maple syrup and any other desired toppings.

Recipe Video

Nutrition Facts
Pumpkin Baked Oatmeal
Amount Per Serving (1 serving)
Calories 526 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 125mg42%
Sodium 189mg8%
Potassium 525mg15%
Carbohydrates 88g29%
Fiber 9g36%
Sugar 36g40%
Protein 14g28%
Vitamin A 7360IU147%
Vitamin C 1.9mg2%
Calcium 264mg26%
Iron 4.4mg24%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.