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pumpkin baked oatmeal

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!

Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Carbs 26 Protein 6
Yield 6 1x

Ingredients

Wet

Dry

  • 1.5 cuprolled oats
  • 1/2 cup white whole wheat flour (OR all-purpose gluten free flour)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
  2. Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
  3. Transfer batter into baking dish and use a spatula to evenly spread it out.
  4. Sprinkle on more chocolate chips, if desired.
  5. Then, bake at 350ºF for around 25 minutes.
  6. Let cool for at least 10 minutes before slicing and serving.

Tips & Notes

  • Nutrition information does not include mini chocolate chips or toppings.

Nutrition Facts

Serving Size: 1/6 Calories: 162 Sugar: 5 Carbohydrates: 26 Fiber: 4 Protein: 6
Author: Lee FunkeCategory: BreakfastMethod: OvenCuisine: American

Keywords: pumpkin baked oatmeal