• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get our Freezer Meal Quick Start Guide
freezer meal quick start guide

Get Our Freezer Meal Quick Start Guide

Loading

 

About
Free Resources
Contact

Instagram

Facebook

Pinterest

YouTube

TikTok

Thriving Home

Food & Lifestyle

  • Recipe Index
    • Course
      • Breakfast
      • Lunch & Dinner
      • Sides & Salads
      • Soups & Chilis
      • Appetizers
      • Snacks
      • Desserts
      • Baked Goods
      • Beverages
      • Condiments
    • Method
      • Freezer Meals
      • Stovetop
      • Oven
      • Slow Cooker
      • Instant Pot
      • Grill or Smoker
      • 6 Ingredients or Less
      • Air Fryer
    • Diet
      • Gluten-Free
      • Dairy-Free
      • Vegetarian
    • Ingredients
      • Chicken & Turkey
      • Beef
      • Pork
      • Seafood
      • Pasta & Pizza
    • Holiday
      • Birthday
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine's Day
    • All Recipes
  • Freezer Cooking
    • Start Here
    • Freezer Meal Recipes
    • 1 Hour Freezer Prep
    • Cookbooks
  • Menu Plans
  • Shop
    • Cookbooks
    • Our Recipe Ebooks & Digital Products
    • 1 Hour Freezer Prep
    • Shop Our Favorites
    • Gift Guides
Home Recipe Index Breakfast Oatmeal Dishes

Pumpkin Baked Oatmeal (with Chocolate Chips)

4.8 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 9/21/23Updated: 2/5/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Pumpkin Baked Oatmeal is a wholesome, warm, comforting breakfast. Kids love the sweetness and chocolate chips; parents love the sneaky pumpkin and other healthy ingredients (like in our other kid-friendly sneaky recipes). This baked oatmeal is a big batch recipe, so feel free to cut it in half and freeze one for later.

Slice of Pumpkin Baked Oatmeal on a white plate with banana slices on top and strawberries next to it. this …


 
Table of Contents
  • Why Baked Oatmeal?
  • Ingredients Needed
  • Tip: Store Overripe Bananas for Later
  • How to Serve Pumpkin Baked Oatmeal
  • How to Freeze Baked Oatmeal
  • Recipe FAQs
  • More Baked Oatmeal Dishes You’ll Love
  • Pumpkin Baked Oatmeal with Chocolate Chips

Why Baked Oatmeal?

We are baked oatmeal fanatics around here, as you may know. Both my kids and Polly’s kids eat it by bushels. We love it because it’s:

  • A fast way to make oatmeal in bulk.
  • Super comforting and delicious like our Oatmeal Pancakes.
  • Stores for days in the fridge or months in the freezer.
  • Filled with good-for-you ingredients!

I find myself making this one and the Brownie Baked Oatmeal repeatedly, while Polly probably makes the original Baked Oatmeal with Fruit recipe the most. But, all our baked oatmeal recipes are worth trying.

Pumpkin Baked Oatmeal in an 8x8 baking dish sliced, with one slice missing.

Ingredients Needed

This baked breakfast treat is sweet but not too sweet, autumnal (I love that word), and packed full of sneaky nutrition with pumpkin, bananas, and whole grains throughout. You likely have all of the ingredients in your pantry! Here is what you will need to make it:

  • Milk
  • Eggs
  • Vanilla
  • Melted coconut oil or butter
  • Pumpkin puree – Use any leftover puree in one of our other top pumpkin recipes.
  • Bananas – If it’s close to Halloween, use extra bananas to make Banana Ghosts!
  • Brown sugar
  • Salt
  • Oats (quick or old-fashioned will work) (Gluten-Free Option: Use gluten-free oats.)
  • Ground flaxseed
  • Baking powder
  • Cinnamon
  • Mini chocolate chips

Tip: Store Overripe Bananas for Later

If you have more overripe bananas than you didn’t use in this recipe, did you know you can freeze them? Here is the best way to freeze bananas for later. Now you’ll be ready to make Pumpkin Baked Oatmeal anytime!

How to Serve Pumpkin Baked Oatmeal

After doing a deep dive into the Internet’s best baked oatmeal recipes, I learned there is conflicting information on how to serve baked oatmeal. The two main beliefs are as follows:

Option 1: Serve it in a bowl

This is my personal favorite way to serve baked oatmeal. It makes it easy to pour milk on top and feels a bit more “oatmeal” like.

Pumpkin Baked Oatmeal served in a white bowl with banana slices on top.

Option 2: Slice it up & serve on a plate

If the recipe holds together enough (like this one does), you can slice it up into pieces and serve it on a plate. The presentation is a bit prettier this way too which always helps my kids who are prone to judge a recipe based on how it looks.

A serving of pumpkin baked oatmeal on a plate with a few banana slices and syrup being poured on top.

How to Freeze Baked Oatmeal

We are big fan of freezer meals. In fact, we’ve built a small freezer meal empire including cookbooks, 1 Hour Freezer Prep, and an index of tried and true freezer meal recipes.

So it shouldn’t come as a surprise to you that we have freezer meal instructions for this recipe!

Freeze For Later: Put together the casserole either in one 9×13 inch casserole dish or two 8×8 inch casserole dishes (like what’s pictured in this blog post), but don’t bake it. Tightly wrap the dish in a few layers of plastic wrap or foil (or a tight-fitting lid) and freeze.

Prepare From Frozen: Thaw completely using one of these safe methods. Cook according to instructions.

Baked Oatmeal in a glass casserole dish covered by plastic wrap with a glass lid being placed on top.

Recipe FAQs

How should I store Pumpkin Baked Oatmeal?

Let it cool completely. Cover and place in the refrigerator for up to 3 days.

Can I use pumpkin pie filling instead of pumpkin puree?

Pumpkin pie filling contains added sweeteners and spices, so it will change the flavor and sweetness of your baked oatmeal. It’s best to use plain pumpkin puree for this recipe.

What kind of oats should I use for Pumpkin Baked Oatmeal?

Rolled oats (old-fashioned oats) work best for baked oatmeal as they provide a nice texture. Quick oats can also be used if you prefer a smoother consistency.

Can I make Pumpkin Baked Oatmeal ahead of time and reheat it?

Yes, you can make it in advance and reheat it. Store it in the refrigerator and warm it in the microwave or oven when ready to eat.

More Baked Oatmeal Dishes You’ll Love

If you enjoy baked oatmeal as much as our families do, give a few of these others a try. They all work well to freeze before baking, as well.

Blueberry baked oatmeal in a white baking dish ready to serve.

Blueberry Baked Oatmeal

Baked chocolate oatmeal in a white bowl with raspberries and milk.

Brownie Baked Oatmeal

Banana baked oatmeal in a casserole dish sliced into squares with one missing.

Banana Baked Oatmeal

Mixed fruit baked oatmeal in a white dish

Mixed Fruit Baked Oatmeal

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Slice of Pumpkin Baked Oatmeal on a white plate with banana slices and mini chocolate chips on top and maple syrup being poured on it.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews

Pumpkin Baked Oatmeal with Chocolate Chips

Pumpkin Baked Oatmeal is a wholesome, warm, comforting breakfast for any day of the week. Kids love the sweetness and chocolate chips; parents love the sneaky pumpkin and other healthy ingredients. 

Yield: 12–16 servings (One 9×13-inch casserole or two 8×8-inch casseroles) 1x
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Print Recipe Rate Pin for Later [socialpug_share networks=”email” networks_labels=”Email” show_labels=”yes” overwrite=”yes”]
Units:
Scale:

Ingredients

  • 2 cups milk
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/4 cup avocado oil or melted coconut oil or butter
  • 1 (15-ounce) can pumpkin puree
  • 2 over-ripe bananas
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 6 cups old fashioned rolled oats (sub: quick oats)
  • 1/2 cup ground flaxseed
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2/3 cup mini chocolate chips

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 350° F. Spray one 9×13-inch casserole dish or two 8×8-inch dishes (like what is pictured in this blog post) with cooking spray.
  2. In a blender, blend the milk, eggs, vanilla, oil, pumpkin, bananas, sugar, and salt. 
  3. In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in to the dry ingredients and stir until well combined. Finally stir in the chocolate chips. Pour batter into greased casserole dish.
  4. Bake for about 40-45 minutes for 9×13-inch dish (or 35-40 minutes for 8×8-inch dish), until the edges are set but middle is still a little soft to the touch. 
  5. Let cool for about 5 minutes (it will continue to carry-over cook). Serve warm with a little milk on top.

Freeze For Later: Follow Steps 2 and 3. Wrap the dish with a few layers of plastic wrap and either a layer of foil or snap on a lid. Freeze.

Prepare From Frozen: Thaw completely. Cook according to instructions.


Notes/Tips

  • Try using Butternut Squash puree instead of the pumpkin. 
  • Throw a little baby spinach into the blender along with the wet ingredients for more sneaky nutrition.
  • I wrote this recipe to be big. It’s a great meal for a crowd or for a hungry family. (All three of my kids will eat all of this within two days time.)
© Author: Rachel Tiemeyer
Cuisine: American Method: Baking

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

Tag Us on Instagram

Maple syrup being drizzled over pumpkin baked oatmeal with banana slices on top.
1.7K shares
  • Share
  • Email

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Read more...

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Rachel says

    Posted on 3/6/24 at 3:58 pm

    I seem to be the only family who Didn’t care for this, but I found it to be a lot of healthy ingredients that tasted…very healthy and Blah. We are generally a healthy family (Although we have not had baked oatmeal before), and had friends overnight also, and even with 12 of us not even half was gone. It was a weird texture, slightly chewy but mushy at the same time, and after a couple of days it was finally eaten, with lots of extra milk and brown sugar on top. The flavor did seem to get stronger as it sat, in a good way. I won’t be remaking it, but if I did I would recommend baking it the day ahead of time and reheating in the Oven morning of, to save time before everyone wakes up!

    Reply
    • Rachel Tiemeyer says

      Posted on 3/6/24 at 4:32 pm

      Baked oatmeal isn’t for everyone. Thanks for your thoughts. Did you use rolled oats or quick oats? I’ve found that rolled oats are definitely better. We also always eat it warm in a bowl with a little milk and bananas on top.

      Reply
  2. Amy says

    Posted on 1/29/24 at 12:22 pm

    Yummy yummy and easy to make!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/29/24 at 12:35 pm

      Hi Amy! Thanks for taking the time to leave a review.

      Reply
  3. Kathleen Quackenbush says

    Posted on 1/2/24 at 10:17 am

    This recipe goes in my KEEPER recipe file. It is a great breakfast for busy work or school days, and it was perfect to take on a road trip, we heated it up in the hotel microwave.
    I substituted pumpkin pie spice for the cinnamon and used double the amount.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/2/24 at 11:32 am

      Hi Kathleen. That pumpkin pie spice substitution sounds delicious. Thanks so much for taking the time to leave a review and note your substitution!

      Reply
  4. April says

    Posted on 6/20/23 at 7:20 pm

    This was so good! I made it this morning and my 5 kids ate it ALL and begged me to make it again tomorrow. Thanks for sharing!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 6/21/23 at 11:17 am

      Yes! Empty dishes are the best sign of a great recipe. Thanks for leaving a review April!

      Reply
  5. Angie Coplen says

    Posted on 6/9/23 at 12:33 pm

    I made this today, and my super picky toddler loved it! I think next time I’m going to try making 1/2 recipe & baking it in muffin tins!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 6/9/23 at 3:07 pm

      Hi Angie! So glad you found a winner for your toddler. I know other readers have baked in muffin tins with success. It’s a great way to portion is out.

      Reply
  6. CAyla says

    Posted on 4/19/23 at 9:27 pm

    Very Good! I would definetly make this again. Healthy and my toddler calls it cake so he is happy! Do I need to refrigerate this if I do not freeze it? How long can I keep out before I need to freeze?

    Reply
    • Rachel Tiemeyer says

      Posted on 4/20/23 at 3:24 pm

      Yes, I would say refrigerate if it’s going to sit out more than a day. One time I left it on the counter for over a day and it started to smell funky. 🙂 I think you could easily refrigerate for 5 days.

      Reply
Older Comments

sidebar

polly and rachel

Welcome

We’re moms, cookbook authors, and freezer cooking evangelists. Our mission is to help your home thrive, one delicious meal at a time. Let’s make the most of your time in the kitchen! Read more.

Follow Us On Instagram!

freezer cooking

Order On:

Amazon • Target

Learn More

freezer to table

Order On:

Amazon • Target

Learn More

FREEZER MEALS

Southwest Chicken over a salad

Southwest Chicken

Taco bar with all the toppings lined up

Totally Tasty Taco Bar

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Chicken taco soup in a white bowl with toppings.

Chicken Taco Soup

TOP RECIPES

Chicken Parmesan casserole in a glass baking dish with a spoon.

Chicken Parmesan Casserole

Meatball subs that have been under the broiler, side by side.

Easy Meatball Subs

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Seasoned cooked steak sliced on a plate with steamed broccoli and a baked potato.

The Perfect Pan-Seared Steak

Popular Round-Ups

Fully cooked ham and egg cups in a freezer bag.

20+ Make Ahead Breakfast Ideas

Collage image for freezer meals.

Easy Freezer Meals for One or Two

20+ Inexpensive, Easy Meals for Large Groups

Collage of 7 different marinades with chicken breasts on the left and cooked dishes on the right.

7 BEST Chicken Marinades

freezer meal update
New to freezer cooking?

Grab Our Freezer Meal Quick Start Guide!

5 days of recipes & tips from freezer meal experts.

Loading

Instagram

Facebook

Pinterest

YouTube

TikTok

About
About Us
Work With Us
Press
Recipes
All Recipes
Freezer Meals
Menu Plans
Shop
Cookbooks
1 Hour Prep Sessions
Gift Guides
Explore
Free Resources
Shop Our Favorites
Facebook Group
Privacy Policy
Accessibility
Disclaimers
Contact
© 2025 Thriving Home
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
1.7K shares