Pumpkin Baked Oatmeal

Start your morning off with the best flavor combination - pumpkin and chocolate! This one-bowl breakfast is easy to make and the leftovers store very well in the fridge.

Servings: 8 squares

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

• 1 (15 oz.) can of pumpkin

• 1 cup milk

• 1/2 cup maple syrup or honey

• 2 eggs

• 1/2 Tbsp vanilla extract

• 2 1/2 cups old-fashioned oats

• 1 Tbsp pumpkin pie spice

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup dark chocolate chips + more to sprinkle on top

• whipped topping

Directions:

1. Preheat the oven to 375 degrees F and spray a 9x13 baking dish with oil.

2. In a large bowl, whisk together the pumpkin, milk, syrup or honey, eggs and vanilla extract until well combined.

3. Pour in the oats, pumpkin pie spice, baking powder, salt. Stir well and then add in 1/2 cup chocolate chips.

4. Stir well and pour it into the baking dish.

5. Sprinkle more chocolate chips on top and bake for 30-35 minutes until the edges are golden brown and the center is set.

6. Serve warm with plenty of whipped topping.

Notes:

• Make ahead: This will last in the fridge for 3-4 days so I like making this ahead of time for an easy breakfast. I let it cool fully, cut it into squares, cover it and put it right into the fridge. If you want to make it the morning of, you can save time the night before by measuring out your wet and dry ingredients separately and then mixing them together in the morning before baking.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from The Natural Nurturer.