We love baked oatmeal around here. It’s a hit! In my opinion there is nothing better than having a fresh baked breakfast first thing in the morning, and it’s even better if there is no prep involved first thing in the morning. Who has time to cook or prep food in the morning? I personally don’t. I don’t give myself enough time to have time for much food preparation. So I prepare this the day before, cover and refrigerate. So the morning of, I pop it in the oven as my oven is preheating (because I pull the pan directly from the refrigerator). It makes my house smell amazing, and we get to have a warm, sweet, delicious, bowl of comfort. I can’t think of a better way to start my day. Can you?
This is a reduced sugar recipe. You can certainly add more sugar for sweetness, but I personally don’t think it needs it. My kids like to sprinkle a little brown sugar on top when serving. It gives a little added sweetness plus that sugary crunch. We all like a little Unsweetened Vanilla Almond Milk on top as well.
Also, I just add cinnamon to the recipe; however, some additional pumpkin pie spice would be amazing! My kids prefer less spice, so I stick with the cinnamon. I just feel like I need to give you that option if you prefer more spice.
Without further ado – the recipe. Give it a try and let me know what you think!
Pumpkin Chocolate Chip Baked Oatmeal
A delicious, warm, sweet breakfast full of fall, pumpkin comfort.
- 240 g rolled oats (about 2 cups)
- 1 cup Unsweetened Vanilla Almond Milk
- 1 cup pumpkin puree
- 2 TBS I Can’t Believe It’s Not Butter Light
- 3 eggs
- 3 TBS liquid egg whites
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 3 dropper fulls of liquid stevia
- 1/4 cup brown sugar for sprinkling on top
- 2 TBS mini chocolate chips for sprinkling on top
- Prepare 9×13 baking pan by spraying with nonstick spray and lining with parchment paper.
- Whisk the wet ingredients first, then add the dry and whisk and stir until well combined.
- Pour the ingredients into the pan.
- Sprinkle the brown sugar and chocolate chips evenly over the top.
- Cover and refrigerate if making the night before.
- Bake at 350 for 30 minutes.
NutritionPer Serving: 200 calories; 27.7 g carbohydrates; 6.6 g fat; 7.2 g protein.
Things I Used To Make This Recipe
As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links which won’t change your price but will share some commission.