Chocolate Chip-Pumpkin Baked Oats

Total Time
1 hr
15 min
35 min
Batch cook this baked oatmeal for a quick-and-easy breakfast that can feed a crowd, and also makes great leftovers. Swap brown sugar for the coconut sugar if you prefer (just use a little less). Enjoy the oatmeal as is, or add a little something extra by topping it with sliced banana or dried fruit, chopped nuts, light whipped topping, or a slather of peanut butter. Freeze individual pieces to reheat for a grab-and-go breakfast option.


Cooking spray

4 spray(s)

Uncooked rolled oats

2½ cup(s)

Unsweetened vanilla almond milk

2 cup(s)

Canned pumpkin puree

½ cup(s)

Mashed fresh banana

½ cup(s)

Coconut sugar

¼ cup(s)


2 large egg(s), whisked

Unsweetened applesauce

2 Tbsp

Ground cinnamon

1 tsp

Ground ginger

½ tsp

Table salt

1 pinch(es)

Lily's Dark chocolate baking chips

2 oz, or similar product


  1. Preheat the oven to 375℉. Coat a 9x13-inch baking pan with cooking spray.
  2. In a large bowl, combine the oats, milk, pumpkin, banana, coconut sugar, eggs, applesauce, cinnamon, ginger, and salt. Fold in the chocolate chips and spoon into the prepared pan; smooth into an even layer. Transfer to the oven; bake until set, about 35 minutes. Let cool for 10 minutes; cut into 15 pieces.
  3. Serving size: 1 piece