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Home Recipe Index Freezer Meals Freezer Breakfast

Pumpkin Baked Oatmeal (with Chocolate Chips)

★★★★★ 5 /5 Updated: 6/16/22
Jump to Recipe Rate Recipe

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

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. I feel great about filling my family’s tummies with this first thing in the morning. This baked oatmeal recipe is an easy one to double and freeze too!

pumpkin baked oatmeal on a white plate

We are baked oatmeal fanatics around here, as you may know. Both my kids and Polly’s kids eat the stuff by bushels.

I find myself making the Brownie Baked Oatmeal repeatedly, while Polly probably makes the original Baked Oatmeal with Fruit recipe the most.

But, all the baked oatmeal recipes on here are worth trying.

Pumpkin Baked Oatmeal sliced and in a baking dish

What’s In Pumpkin Baked Oatmeal?

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
  • Bananas
  • 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

close up on the side of pumpkin baked oatmeal

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.

Baked oatmeal in a white bowl

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.

Syrup being poured over baked oatmeal

Either way, your baked oatmeal will taste great.

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 freezer container

Recipe Tip: Store Overripe Bananas for Later

P.S. 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!

Ripe bananas in a freezer bag

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

★★★★★ 5 from 11 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. I feel great about filling my family’s tummies with this first thing in the morning This baked oatmeal recipe is an easy one to double and freeze too!

Yield: 10 servings (One 9×13 inch casserole or two 8×8 inch casseroles) 1x
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
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Ingredients

  • 2 cups milk
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/4 cup melted coconut oil or butter
  • 1 (15 ounces) can pumpkin puree
  • 2 over-ripe bananas
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 6 cups oats (quick or old fashioned will work) (Gluten-Free Option: Use gluten-free 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 first 8 ingredients, milk through salt. 
  3. In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in with 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, until the edges are set but middle is still soft to the touch. I prefer to take it out on the softer side, because it carry-over cooks even after it’s out of the oven.
  5. Let cool for about 5 minutes. 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 kids will eat all of this within two days time. 
© Author: Thriving Home
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!

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Want More Pumpkin Recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

Top 10 Pumpkin Recipes
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Rachel Tiemeyer

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!

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  1. AvatarCarolyn says

    Posted on 1/22/23 at 12:46 pm

    Totally on repeat at our house… we love this one!! I usually cut the recipe in half for just the two of us, and I sometimes bake it in my one cup Souper Cubes (filled halfway) and freeze it for 8 individual servings. Great to have on hand for guests!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/22/23 at 1:23 pm

      Hi Carolyn! Thank you for the review and suggestion!

      Reply
  2. AvatarMaia says

    Posted on 1/19/23 at 10:08 pm

    One of my families favorites!! A real winner.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/20/23 at 12:52 pm

      Thanks Maia! We appreciate you leaving a comment and rating.

      Reply
  3. AvatarMeg Punt says

    Posted on 9/28/22 at 9:26 am

    Baking this today in Lake County Florida to help ride out hurricane Ian!
    Thanks for the comfort food.

    ★★★★★

    Reply
    • Carla FletcherCarla Fletcher says

      Posted on 9/28/22 at 7:05 pm

      Prayers for you and all those in the path of the hurricane Meg! I hope it did bring comfort.

      Reply
  4. AvatarJill says

    Posted on 8/21/22 at 11:01 am

    BEST oatmeal ever. I make it all the time, divide into two 8×8 pans and freeze one for later.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/21/22 at 11:43 am

      Thanks for the feedback, Jill. Love knowing that your family enjoys it, friend!

      Reply
  5. AvatarMeg Punt says

    Posted on 8/13/22 at 6:25 am

    Amazing. I break it into 2 servings and bake it fresh in the morning on vacations. Everyone loves it especially with fresh berries on top.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/13/22 at 8:27 am

      Yes, it definitely can be two full breakfasts. I’m so happy to hear you enjoy it on vacation! Thanks for the review, Meg.

      Reply
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