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.
Servings: 16 servings (One 9x13-inch casserole or two 8x8-inch casseroles)
Calories: 320kcal
Equipment
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
Instructions
- Preheat oven to 350° F. Spray one 9x13-inch casserole dish or two 8x8-inch dishes (like what is pictured in this blog post) with cooking spray.
- In a blender, blend the milk, eggs, vanilla, oil, pumpkin, bananas, sugar, and salt.
- 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.
- Bake for about 40-45 minutes for 9x13-inch dish (or 35-40 minutes for 8x8-inch dish), until the edges are set but middle is still a little soft to the touch.
- Let cool for about 5 minutes (it will continue to carry-over cook). Serve warm with a little milk on top.
Notes
- 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.)
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 8g | Fat: 11g | Cholesterol: 46mg | Sodium: 220mg | Fiber: 6g | Sugar: 23g