Squares of hearty baked oatmeal with vitamin-A-rich pumpkin, lightly spiced, and dotted with melty chocolate chips. I’d say this Pumpkin Chocolate Chip Baked Oatmeal is pretty much the perfect autumn (or Halloween!) breakfast.

I haven’t been sharing a lot of pumpkin or squash related recipes here since I launched Kitchen Treaty’s new sister site a few months ago. It’s all going over there! The blog is called Good Gourds, and it’s all about summer squash, winter squash, and pumpkin. My goal is to make it a resource for all of the myriad varieties of squash and pumpkins out there – and recipes for all of them. Head that way if you’re looking for more pumpkin and other winter squash goodness!

But for this baked oatmeal recipe, I thought I’d bring it back to Kitchen Treaty because pumpkin deserves to make an appearance everywhere, darnit!

Pumpkin Chocolate Chip Baked Oatmeal Ingredients

So what’s in this easy, hearty breakfast? We’ve got:

• Pumpkin – naturally! Take it easy on yourself with canned or make yourself some homemade puree. Either works!
• Milk – you can go dairy or dairy-free for this one – I recommend whole milk or oat milk.
• Pure maple syrup – for a touch of decadent sweetness
• Eggs – adds protein; helps keep your baked oatmeal together; quintessential breakfast necessity
• Vanilla – yum
• Rolled oats – Quick-cooking oats or the more thick old-fashioned rolled oats both work
• Pumpkin pie spice – necessary! Use store-bought or make your own.
• Salt – needed for balancing out all that sweetness and highlighting flavors
• Chocolate chips – pumpkin’s best friend!

To make it, you first mix all of the wet ingredients together, then add the dry. All in one big bowl – so easy. Then dump it into a baking pan and bake. It’s literally so fast to make – I love whipping up a quick batch of baked oatmeal on Sundays to warm up for busy weekday morning breakfasts.

I hope you love this pumpkin baked oatmeal recipe as much as we do! Happy fall!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin goodness with a chocolatey flair … this baked oatmeal recipe is just what your autumn mornings need.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 193kcal

Author Kare

Ingredients

• 2 cups pumpkin puree 1 [15-ounce] can or homemade
• 1 1/2 cups milk whole milk and full-fat oat milk both work well
• 1/2 cup pure maple syrup
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats Quick-cooking or old-fashioned both work fine
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup mini chocolate chips divided [1/4 cup for the oatmeal and a couple of tablespoons for the top]

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 9-inch baking dish (I use cooking spray). You can also line it with parchment paper.
• In a large mixing bowl, add the pumpkin, milk, maple syrup, eggs, and vanilla. Whisk together until well-combined.
• Add the oats, pumpkin pie spice, salt. Mix well. Stir in 1/4 cup of the chocolate chips.
• Pour the mixture into the baking pan. Top with remaining chocolate chips.
• Bake until the top of the oatmeal is just set, about 40 minutes. Serve warm or cool then refrigerate and reheat individual squares in the oven or microwave.

Notes

Can be made without the chocolate chips too! Plain pumpkin is terrific with a simple dollop of whipped cream. 

Nutrition

Serving: 1square | Calories: 193kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8593IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg

The post Pumpkin Chocolate Chip Baked Oatmeal appeared first on Kitchen Treaty.

You know what’s really cool about this? Pumpkin Cream Cold Brew is totally my idea. You’re welcome, Starbucks. I mean, I called it Pumpkin Spice Iced Coffee back in 2015, but you know. Details.

Okay, okay. So this recipe is a little (or a lot) different than that was, but I mean, it’s true. Cold brew coffee + a pumpkin spice situation = really, really made for each other.

(Hot, too. I mean, some may consider pumpkin and coffee basic, but I’ll just be over here shruggin’, PSLin’, and smilin’.)

So here we are, my fifth pumpkin coffee situation, Vegan Pumpkin Cream Cold Brew. And it’s a really excellent situation, if I do say so myself.

Read on for the pumpkilicious scoop. (Sorry, that word doesn’t really work at all, does it?)

Oh wait. Before you read on, if you’re all, “This is great, but what about a dairy version?” Well, Fox & Briar has you covered right here. She posted her glorious homemade version on Instagram and I got excited and then sad because dairy. But that’s what inspired me to come up with this Vegan Pumpkin Spice Cold Brew. So if you want something closer to the dairy-full original found at Starbucks, click on through. Meghan has you covered.

But if you’re into the dairy-free situation? Read on!

How to Make Vegan Pumpkin Cream Cold Brew

Gather your ingredients. We’re looking at a super-easy combo that can be 100% store-bought if you’d rather (and personally, I’d often rather). We’ve got the cold brew itself – go for homemade if you like, or find one of the fine premade versions at your local grocery store.

And then the pumpkin cream ingredients: a can of lite coconut milk, pumpkin puree, pure maple syrup, pumpkin spice mix, vanilla extract, and a pinch of salt. The salt is not pictured. My apologies, salt.

Give that a whirr in your blender. Then strain just to get any bigger pumpkin or spice bits out of the situation.

And you have your pumpkin cream.

Glorious, glorious pumpkin cream.

Okay, so here’s where you have to be patient. If you want that awesome cream-floating-on-top layered situation, you’re going to need to chill your pumpkin cream. I know, it seems like a particular form of cruelty, but it’s worth the wait. Promise. (But if you don’t want to wait, that’s okay too. Your pumpkin cream will just sink into and incorporate with the coffee faster. Mix it up [or not], sip away, and chill the rest for next time. Who knows, you might prefer it all mixed in anyway. I won’t judge!)

Right, so you have your chilled pumpkin cream and your cold brew. Fill your cup about 3/4 full with ice, and then about 2/3 full of cold brew coffee. Then spoon your pumpkin cream over the top and sprinkle with a bit of pumpkin spice if you like.

Okay, so I will say this pumpkin cream ISN’T a “cold foam” sort of situation like Starbucks makes. Their cold foam has some magic going on that makes it extra bubbly and floaty. But I find this version made with coconut milk CAN be made to float and it tastes JUST like a coconut milk version from Starbucks. (Note that I did try frothing it and it didn’t make a lick of difference, so don’t waste your time!)

So there you have it: Homemade Pumpkin Cream Cold Brew, vegan style. No need to drive to Starbucks, shell out cash, and beg for substitutions. Stay home, get caffeinated, get cozy, stay happy.

Hello fall.

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Vegan Pumpkin Cream Cold Brew Coffee

Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.

Total Time 2 hours hours 5 minutes minutes

Author Kare

Ingredients

For the vegan pumpkin cream:

• 1 14-ounce can lite coconut milk (I prefer Thai Kitchen brand for this one)
• 3 tablespoons pumpkin puree
• 3 tablespoons pure maple syrup
• 1 teaspoon pumpkin pie spice here’s an easy recipe for making your own
• 1 teaspoon pure vanilla extract
• Pinch sea salt

For one glass of Vegan Pumpkin Cream Cold Brew:

• Cold brew coffee store-bought or homemade
• Ice
• Pumpkin cream
• Pinch pumpkin spice mix for garnish
•  

Instructions

• Fill your glass 3/4 of the way full of ice.
• Pour coffee in about 2/3 full.
• Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
• Sprinkle a bit of pumpkin spice mix over the top and serve.

The post Vegan Pumpkin Cream Cold Brew appeared first on Kitchen Treaty.

I have lofty goals in life.

My guy has yet to mutter “pumpkin oatmeal, again?” and for that, I am grateful. He also knows that such a comment might land a spoonful on his head, but I digress.

Meanwhile, our little one happily gobbles up spoonful after spoonful, no matter which version I put in front of her. Gotta love that gal. She’s also just a baby who is still at that stage where she’ll pretty much eat anything. I like to tell myself she is extra fond of Pumpkin Pie Baked Oatmeal, though. After all, only two meals – this and The Best Macaroni and Cheese Ever – have elicited excessive “mmmm mmmm” sounds along with her sweet little demand for more (“Mo!”).

Let’s talk about baked oatmeal for a moment, shall we? It is such a brilliant concept. Fruit, rolled oats, maybe some spices, an egg or two, baked up like a casserole and served like your typical bowl of oatmeal – or, depending on your recipe, like dessert.

Essentially, I wanted this particular baked oatmeal to taste like pumpkin pie in oatmeal form. It totally works, but it doesn’t go so far down the pumpkin pie path to qualify as dessert, I don’t think – it’s breakfast all the way. Even when you add some lightly whipped cream and pure maple syrup, it’s breakfast.

A decadent, delicious pumpkin pie breakfast that will have you wanting “Mo.”

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Pumpkin Pie Baked Oatmeal

Pumpkin pie and baked oatmeal, together as one. And they lived happily ever after.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 1/2 cup rolled oats not instant
• 1/3 cup dark brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 2 eggs
• 1 1/4 cups pureed pumpkin
• 3/4 cup half and half
• 2 teaspoons vanilla
• 5 tablespoons butter melted and cooled slightly
• Whipped cream and pure maple syrup for topping

Instructions

• Preheat oven to 375 degrees Fahrenheit. Butter a standard-size pie dish and set aside.
• In a medium bowl, whisk together the rolled oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat the eggs and then add the pumpkin puree, half and half, vanilla, and butter. Mix well.
• Pour the dry ingredients into the wet ingredients and whisk together until well-blended.
• Pour the mixture into the pie plate and slightly smooth the top.
• Bake for about 30 minutes or until the middle is no longer jiggly.
• Cool on a wire rack for 10 – 15 minutes.
• Cut into wedges and serve with with pure maple syrup and slightly sweetened, lightly whipped whipping cream.

The post Pumpkin Pie Baked Oatmeal appeared first on Kitchen Treaty.