Looking for a tasty fall breakfast that’s quick and easy to make? Try this Chocolate Chip Pumpkin Baked oats. It’s warm and filled with fall-spiced flavors that leave you wanting more. Plus, it’s vegan, gluten-free, and dairy-free.

I love a great festive recipe, and these pumpkin-baked oats cover all the flavors of fall. Plus, it’s so simple to make and can be a great meal prep option.

To make: you can simply prep all the ingredients and pour them into a baking dish. Cover and refrigerate until ready to bake. The other option is to bake them and store them in the fridge and just reheat them as needed for the week. Lastly, you can bake them, cut them into slices and freeze them.

Ingredients

rolled oats
nut milk of choice
maple syrup
pumpkin puree (not pie filling)
cinnamon
pumpkin pie spice
salt
baking powder
vanilla extract
chocolate chips
chia seeds

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I hope you give this tasty breakfast a try. If you do, let me know what you think by commenting below!

XO,

Natalie

Chocolate Chip Pumpkin Baked Oats

Looking for a tasty fall breakfast? Try this easy Chocolate Chip Pumpkin Baked Oats. It's gluten-free, vegan, and dairy-free.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast, Dessert

Cuisine American

Servings 6

Ingredients

2 cups rolled oats
2 cup nut milk of choice
1/3 cup maple syrup
3/4 cup pumpkin puree not pie filling
1/3 cup chia seeds
1 ½ scoops vanilla protein powder
1 tbsp ground flax plus 2 tbsp water (flax egg)
1 tbsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
3/4 cup vegan chocolate chips plus more for topping

Instructions

Preheat oven to 350°
In a small bowl, make the flax egg by whisking together the ground flax and water and set aside.
In a large bowl, add the remaining ingredients and the flax egg.
On an 8×8 baking dish lined with parchment paper, spread the mixture evenly.
Top with more chocolate chips and bake for 40 minutes.
Cut and serve and enjoy.

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