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This Single-Serve Pumpkin Chocolate Chip Baked Oatmeal is gluten-free, dairy-free, low in sugar, and super simple to make. There are very few flavors that are better than pumpkin and chocolate chip and this oatmeal is no exception! This cake-like dish is perfect for days when you’re craving a freshly baked pumpkin treat but aren’t in the mood to make a full-sized recipe.
The best part of this recipe is that you simply throw all of the ingredients into the blender, pour into a baking dish, and bake! Less time on cooking means you can do whatever morning activity chores you need all while your delicious pumpkin oatmeal bakes. For me, that looks like emails, writing out my to-do list, enjoying my morning coffee, or sitting on the porch for a morning meditation and fresh air.
This oatmeal is also great for meal prep because you can make a double or triple batch in separate baking dishes and store them in the refrigerator until you’re ready to enjoy. Simply reheat in the microwave, oven, or even enjoy cold! Honestly, if you haven’t tried your baked pumpkin recipes cold yet… you’re missing out. I actually prefer my pumkin bread, pumpkin cake, pumpkin muffins, pumpkin donuts, etc. cold! I’m not sure why but I think it tastes better 🤷♀️ Let me know in the comments if you’ve noticed this or prefer them cold too!
Why You’ll Love This
- Single-serve – Perfect for those mornings when you’re in a pinch but still want something nutritious and fast for breakfast. Also great for when you want to satisfy a craving without baking a full batch of a recipe!
- Minimal clean up – Everything is blended in a blender and then poured and baked in your dish so there’s less clean up – who doesn’t love that?
- Nutrient packed – Pumpkin is delicious but it’s also packed with all the best nutrients like vitamins A, B, C, fiber, calcium, potassium, and even magnesium! There’s another reason to be obsessed 😉
- Dietary friendly – This is gluten free, dairy free, high in fiber, and low in sugar.
What You’ll Need:
- Oats – I typically use sprouted oats organic for easier digestion and to avoid glyphosate but any rolled oats will do! My pantry staple is from One Degree Organics.
- Pumpkin puree – Look for 100% pure pumpkin puree.
- Egg – For added protein and to create a muffin-like texture. I have not tried this recipe with any egg substitutes but let me know if you decide to give it a whirl!
- Maple syrup – Any sweetener will work (honey, coconut sugar, monkfruit, etc.).
- Pumpkin pie spice— You can leave this out and use cinnamon instead if you’re not a fan.
- Milk— I used homemade cashew milk but you can use any kind of milk, dairy or non-dairy.
- Sea salt
- Baking soda
- Chocolate chips or chunks – These are my favorite dairy free chocolate chips or you can chop up a chocolate bar for bigger chunks!
How To Make
- Preheat oven to 350F and lightly spray an oven-safe baking dish (like this 8oz ramekin) with oil.
- In a high-speed blender, add all ingredients except chocolate chips and blend until smooth.
- Pour the batter into the baking dish and top with chocolate chips.
- Bake in the oven for twenty minutes until risen and slightly golden.
- Top with flakey sea salt and enjoy!
Recommended Tools
- Mini Ramekin – I love these 8oz ones for single-serve recipes!
- High-speed blender
- Stainless steel measuring cups and spoons
More Popular Baked Oats Recipes
Banana Cream Pie Baked Oatmeal (Gluten Free, Vegan)
Peanut Butter Cup Baked Oatmeal (Gluten Free)
Apple Pie Baked Oatmeal (Gluten Free, Vegan)
Single Serve Pumpkin Chocolate Chip Baked Oatmeal (Gluten Free)
Ingredients
- 1/2 cup oats
- 1/4 cup pumpkin puree
- 1 egg
- 1-2 tbsp maple syrup (depending how sweet you want it)
- 1 tsp pumpkin pie spice
- pinch sea salt
- 1/8 tsp baking soda
- 3 tbsp milk of choice
- 1 tsp vanilla extract
- chocolate chips
Instructions
- Preheat oven to 350F and lightly spray an oven-safe baking dish or small ramekin with oil.
- Blend all ingredients except chocolate chips.
- Pour batter into baking dish and top with chocolate chips.
- Bake for about 20 minutes.
- Top with flakey sea salt and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
Would love to know the calorie count of your recipes. They look yummy!
Hi! I typically avoid calorie counting and focus on eating real, wholesome foods so I don’t include nutrition info— I’m sorry 🙁 luckily, most of my recipes should be pretty quick to plug into a nutrition calculator online or an app!
I’m so excited to have found your site and these amazing recipes! I made the brownie baked oatmeal last night and I’m trying out this pumpkin chocolate chip baked oatmeal for lunch today.
I’m having trouble with the portion size and baking time though – this is supposed to be a single serving, but the serving size seems HUGE. And, as a result, it takes way longer to bake than just 15 minutes. Last night, it was easily 30 minutes minimum. I’m not sure on the exact time because I gave up on the timer after adding 5 minutes for a third time and just started babysitting it. I thought it might have been a fluke, but now this pumpkin chocolate chip baked is doing the same thing. My 15 minutes timer just went off and it’s still practically liquid, and I’m a little afraid that it’ll overflow my ramekin when it’s fully baked. I wish I had split it into two ramekins, then it might actually come closer to the correct serving size and baking time.
I’m following the recipe portions exactly – is there something I’m doing wrong?
Hi there! I am so glad you found me and are loving the recipes— thank you so much! 🙂
Yes, it is a single serving portion! Feel free to save some for later though if it is too big for you personally. I am sorry you are having this issue with baking it! What size ramekin are you using? I use an 8 oz ramkein.
I have made these recipes many times and haven’t had these issues so while I can’t pinpoint what the exact problem is if you are following the instructions exactly, my best guess would be to add a little less milk if it is taking too long to bake/coming out too liquid-y.
Let me know how that goes and thank you again for the comment and for making my recipes! 🙂 <3
This was amazing! I made a batch of four, and I can attest that eating this cold (per Calla’s recommendation) was equally as delicious!
I am so glad you enjoyed! I’m getting excited for Fall and to make this on the regular again!
Amazing!
Thank you for the recipes. I have a husband with Celiac so your recipes are really great!
Thank YOU!! 2 of my brothers have celiac so I’ve always been into cooking / baking gluten-free!
Just made this pumpkin recipe and it’s so delicious! Thanks for sharing!
Hi Christine! Thanks so much for sharing and I’m happy you loved this too 🥰 It’s also one of my favorites!
Delicious recipe! Easy to make and turned out so fluffy and yummy!
Thanks Kayla!
To be honest, I didn’t have high hopes for this recipe. Boy, was I surprised. It was super tasty and the texture was perfect. Mine was perfectly done in 20 minutes. To the person having issues with bake time, make sure you are blending the mixture in the blender like the recipe calls for. I just read the ingredients list and almost missed that step since other baked oatmeals I’ve made before aren’t blended.
Love that you liked this one! Blending is one of my favorite ways to have a more muffin-like consistency. It works with most other baked oatmeal recipes!