Very few flavors trump my love for pumpkin + chocolate chip and this Single Serve Pumpkin Chocolate Chip Baked Oatmeal is no exception! It is gluten-free, dairy-free, low in sugar, and super simple to make.
I love this recipe especially on those days when I am craving a fresh baked pumpkin treat but am not 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! AKA 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.
You can also make a double or triple batch in separate baking dishes and store in the refridgerator until you are ready to enjoy. Simply reheat in the microwave or oven or even or enjoy cold!
For whatever reason, I actually LOVE pumpkin recipes cold even more… is that weird??? I always prefer my pumpkin bread, pumpkin cake, etc. COLD! I don’t know why but it tastes better that way to me 🤣
To make this Single Serve Pumpkin Chocolate Chip Baked Oatmeal, you will need:
- oats— obv! I typically use sprouted oats organic for easier digestion and to avoid glyphosate but any rolled oats will do!
- pumpkin puree— look for 100% pure pumpkin puree, organic if possible
- 1 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— you can also use whatever sweetener you prefer. Honey, coconut sugar, even stevia or monkfruit will work.
- pumpkin pie spice— feel free to use cinnamon instead if you do not have pumpkin pie spice on hand. Although I like it better with pumpkin pie spice
- milk of choice— I used homemade cashew milk but feel free to swap in your preffered kind of milk! Oat, almond, coconut, or regular milk will all work great.
- a pinch of salt
- baking soda
- chocolate chips or chunks
If you love this recipe, be sure to also check these recipes out!
Banana Cream Pie Baked Oatmeal
Single Serve Banana Protein Baked Oatmeal
Peanut Butter Cup Baked Oatmeal
Berry Chocolate Coconut Baked Oatmeal
Banana Chocolate Chunk Baked Oatmeal
Single Serve Pumpkin Chocolate Chip Baked Oatmeal
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
- 1 tsp pumpkin pie spice
- pinch sea salt
- 1/8 tsp baking soda
- 3 tbsp milk of choice
- chocolate chips
Instructions
- Preheat oven to 350F and lightly grease an oven-safe baking dish.
- 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!
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!