Pumpkin Chocolate Chip Cookie Baked Oatmeal
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This Pumpkin Chocolate Chip Cookie Baked Oatmeal will be your new favorite fall breakfast!
This blended and baked oatmeal is basically like eating pumpkin cake for breakfast!
It’s gluten, dairy, nut, and refined sugar free!
Not ready for fall flavors? Follow the same recipe, subbing the pumpkin puree for mashed banana, and you’ll get a chocolate chip banana bread baked oatmeal!
Why You’ll Love This Pumpkin Chocolate Chip Cookie Baked Oatmeal
- The pumpkin and chocolate combination is so decadent!
- This recipe is very simple to make
- As good as it tastes warm you will love your cold leftovers just as much! It gets thick and even richer!
- It’s gluten, dairy, and refined sugar free!
Serves: 1
Ingredients
- 1/2 cup Gluten-Free Rolled Oats, See notes for high protein option
- 1/4 cup Pumpkin Purée
- 1 whole Egg
- 1/4 cup Milk, Or Milk of choice
- 2 Tbsp Pure Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 2 Tbsp Dark Chocolate Chips
Process
- Pat pumpkin purée dry to absorb excess moisture, then blend all ingredients, minus chocolate, together until smooth
- Pour into individual baking dish
- Top with chocolate chips
- Bake at 350 for 20 min
- Enjoy!
Variations for Dietary Preferences
- Pumpkin puree– you can use mashed banana in place of the pumpkin, although you will love the fall taste, you will still have a tasty chocolate chip banana bread baked oat recipe
- Maple Syrup– feel free to sub sugar free maple syrup like Lakanto brand, medjool date syrup, or honey
- Egg – I can not say for certain if a flax egg will work here.
Notes
Can sub half the oats for 1/4 cup vanilla protein powder or flavor of choice for higher protein or leave oats as is and add 2 scoops collagen (as it won’t affect the texture)
If you give this Pumpkin Chocolate Chip Cookie Baked Oatmeal a try I’d love to hear your thoughts in the comments below!
Or tag me on social media so I can see your version!
Ingredients
- 1/2 cup Gluten-Free Rolled Oats See notes for high protein option
- 1/4 cup Pumpkin Purée
- 1 whole Egg
- 1/4 cup Milk Or Milk of choice
- 2 Tbsp Pure Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 2 Tbsp Dark Chocolate Chips
Instructions
- Pat pumpkin purée dry to absorb excess moisture, then blend all ingredients, minus chocolate, together until smooth
- Pour into individual baking dish
- Top with chocolate chips
- Bake at 350 for 20 min
- Enjoy!
Video
Notes
Can sub half the oats for 1/4 cup vanilla protein powder or flavor of choice for higher protein or leave oats as is and add 2 scoops collagen (as it won’t affect the texture)
This was so delicious ! Will definitely be checking out her other recipes