Get two new free healthy recipes each week. Sign Up

Pumpkin Baked Oatmeal

4.95 from 19 votes

Just one more pumpkin recipe… this homemade pumpkin baked oatmeal is way too good to keep secret for a whole year!

Pumpkin Baked Oatmeal - 2 cups oats, 1 cup pumpkin, 1 tsp cinnamon, 2 tsp vanilla, 1 1/2 cups... Full recipe: @choccoveredkt

With pumpkin and oatmeal and cookie dough, you know today’s pumpkin baked oatmeal recipe has to be completely amazing, right?

You can top this baked oatmeal with syrup, or healthy cream cheese frosting, or coconut butter. Or you can just eat it plain! This time, I topped mine with almond butter, which was absolutely fantastic!

canned pumpkin

This recipe pretty much makes itself.

All you do is stir the ingredients together, smooth the batter into a pan, and bake at 380 degrees. It’s a great portable breakfast, and leftovers freeze well.

Just take out one serving from the freezer on a rushed morning, pop it into the oven or microwave to heat it up, and you get an instant healthy and filling breakfast that is perfect for any cold autumn day.

To add excitement to your Thursday morning, here are a few more pictures of the pumpkiny breakfast deliciousness:

Pumpkin Baked Oatmeal - 2 cups oats, 1 cup pumpkin, 1 tsp cinnamon, 2 tsp vanilla, 1 1/2 cups... Full recipe: @choccoveredkt
Pin it now to save for laterPin Recipe

Pumpkin Oatmeal Breakfast Bars

These healthy baked pumpkin oatmeal bars are a delicious Fall breakfast!
Cook Time 50 minutes
Total Time 50 minutes
Yield 4 – 6 servings
5 from 19 votes


  • 2 cups rolled oats
  • scant 1/2 tsp salt
  • scant 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice OR additional cinnamon
  • 1/8 tsp uncut stevia OR 1/3 cup pure maple syrup
  • 1 1/3 cup pureed pumpkin (320g)
  • 2/3 cup milk of choice (scale back to 1/3 cup if using maple syrup)
  • 1/4 cup almond butter, or 2 tbsp oil or milk of choice
  • 1 tsp pure vanilla extract
  • optional 1/2 cup chocolate chips, plus more for the top if desired


  • Grease an 8×8 square pan. Set aside. Preheat oven to 380F. In a large mixing bowl, stir together all dry ingredients, then add all remaining ingredients. Smooth evenly into the prepared pan, sprinkle chips on top if desired, and press down with a spoon. Bake 24 minutes, then let sit in a closed oven 20 minutes with the heat turned off. Top with syrup, or coconut butter, or the healthy cream cheese frosting linked earlier in the post. Or you can eat it plain. I topped mine with almond butter, and they’re REALLY good this way! You could also use 1/4 cup almond butter in place of the oil, as mentioned in the ingredients, which adds delicious depth of flavor.
    View Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


More About The Cookbook

Published on November 13, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
    • Anna says

      I had the same question. 🙂 it does look delicious though! I understand the name now but when i heard cookie dough i kinda thought like there was cookie dough in it.

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

        • Alexis says

          Oh my goodness… I am sorry lol my phone froze and.. ahh! Anyways, I wasn’t done with my comment, they are wonderful! I subbed raisins for the chocolate chips, so mine are more like oatmeal-raisin-cookie-dough-pumpkin-baked-oatmeal squares! Yummy!!

  1. beth says

    what is “uncut” stevia? What ingredients did you use to get the nutritional facts. Thanks for this recipe. I love pumpkin!!!

  2. Jessica says

    This is perfect because I’ve been thinking of how I could change up your cookie-dough baked oatmeal recipe (which is in heavy rotation in our house!) to include pumpkin! Have you tried using any nut butters instead of oil in this recipe?

  3. Teresa says

    Yum! Thanks so much for posting this. Your baked oatmeal recipes are my favorites. And what baked good isn’t better with pumpkin? I’ll definitely be making these soon.

    Did you cut down on the milk at all when using the maple syrup? Have to tried them with a solid sweetener like brown sugar yet?

  4. Lindsey @ Simply Lindsey says

    I don’t know what ingredient I’m more excited about, the cookie dough or the pumpkin!! Can’t wait to make this for breakfast soon! 🙂

  5. Chrystal says

    Thank you for this amazing recipe! I saw it in my email this morning, and made it for breakfast today! Exactly what I have been looking for! So yummy, even my boyfriend stole half of it! This is going on my list of make over and over and over agains 🙂

  6. Kristen says

    Just wondering if I could divide the batter into 4 mini loaf pans instead? Would it change the cooking time? I make your peanut butter cup baked oatmeal often and I always quadruple it and freeze the extras. It works out so well when I need something quick. Just wondering if I could do the same with this. LOVE your site!!

    • Laura says

      I made this in a muffin pan- it worked just fine! The cooking time way pretty similar but I would just keep an eye on it (peek at the bottom if possible). Even a little “undone” is still pretty darn good – gooey sweet pumpkin!

  7. Jessica says

    So I didn’t have chocolate chips (or vanilla…..) so I used pumpkin spice chips instead. Needless to say, it turned out delicious! (although it would have been better with vanilla 🙂 )

  8. Teresa says

    Katie, I love your photos! They show off your delicious food so well. Your photographic journey, from a beginning blogger till now, really inspires me 🙂 And your blogs? They are my companion year round, but especially winter time, when I especially want to bake something cozy!

  9. Rita says

    i just made these and they are fabulous! I added some protein powder and walnuts to keep me fuller. Thank you so much for all your hard work and sharing your recipes!

  10. casey says

    made this last night for my breakfast for the rest of the week to go along with my scrambled egg whites. soo good and sooo filling! great recipe!

  11. Katie says

    Yum! This is delicious! I’ve made so many of your recipes in this past year and have been very pleased with all of them. Next time I make this I won’t leave it in the oven afterwards for quite as long.

  12. Heidi Bruner says

    If I do not have maple syrup could i use the stevia conversion chart and make it with 3TBSP of turbinado sugar?

  13. Bed Rochford says

    ! Recipe looks fantastic!! I was just wondering if the nutritional information is including oil and chocolate chips? Thanks for all your fabulous recipes!! X

  14. Charlotte says

    I made this last night and it was sooooo good! I wanted to use up a whole can of pumpkin rather than end up with a bit leftover, so I scaled back the liquid to make up the difference and it worked out really well. I also added some shelled hemp seeds for a protein boost. I just ate a square topped with coconut butter and a thin drizzle of maple syrup, and it was one of the best afternoon snacks I’ve had in some time (and quite filling too)!

  15. Alexis says

    I don’t have maple syrup or uncut stevia. Can I use stevia powder? I am googling the conversion of uncut stevia to powdered form and can’t find it. Any idea? THanks

    • Susan says

      I used honey in place of maple syrup and it turned out fantastic. (same measurement as for the syrup)

  16. Rachel says

    Yum! My sweet tooth kids and calorie-counting self were delighted with this–I used sugar free Torani syrup (either caramel or hazelnut flavor) and some mini chocolate chips mixed in. I love baking huge batches of things like this for the freezer–breakfast is just a few seconds in the microwave!

  17. Cathy says

    Hi, just wanted to say I made this last night for breakfast this morning and it is so so good. Thank you for sharing the recipe! I’ve made other things from your blog as well and have never been disappointed.

  18. Stephanie says

    I add mashed banana if I have them in my freezer. I make 4 batches at a time (in two 9×13 pans) and it sometimes doesn’t even take a whole week to get through it all.

    • Tish says

      @Stephanie – When you use mashed banana, how much? And is the banana a sub for something or do you then change other measurements?

  19. Cindy says

    5 stars
    Made a double recipe this morning in a 9×13 pan. Substituted 1/2 cup brown sugar for the stevia/maple syrup. And used butternut squash instead of pumpkin. YUMMERS! Very good!

  20. Christine says

    4 stars
    I need these last night. They taste great, but they weren’t very firm. Did I do something wrong? How long should you cool them in the pan before cutting? I bake them in a baking stone, would a different kind of pan have been better?

  21. Sara13 says

    5 stars
    I made these last week and follows the recipe as is. Yum! This week I wanted to make them a little heartier/not as soft, so I added chia seeds, walnuts and pecans, and used 1 Tbsp coconut oil, 1 Tbsp almond butter in the place of the 2 Tbsp oil. So good! Thank you for this recipe.

  22. Jay says

    Just made it — love the taste (very neutral, nothing like those sickly sweet ones I mostly end up with when I follow other baked oatmeal recipes)! I used 1 minute oats, rice milk, maple syrup and added dried cranberries instead of chocolate chips. Baked it for the whole 45 minutes though as it didn’t seem “ready” after 25. Do you keep it in the fridge or on the shelf overnight?

  23. Amanda says

    Hi! I just made these and they are amazing! Mine turned out a bit more moist I think. Yours look almost like granola bars – they look so good! Mine are delicious, but kind of more gooey/less chewy if that makes any sense. Next time I might try adding something to firm them up a little bit and give more chewiness. Maybe doing the almond butter instead of the oil would do the trick. The best part about them is the way they made the house smell though. So delicious – just like Fall. I didn’t have pumpkin spice, so I did 1/8th teaspoon each of cinnamon, cloves, ginger, and nutmeg in place of the 1/2 teaspoon of pumpkin spice. It worked well I think – the smell is amazing! One tip – because of how wet these are, just a reminder that they are perishable. Pumpkin and wet oats will get moldy if left out so be sure to store the leftovers in the refrigerator! Maybe everyone else is smart enough to know that, but I made this mistake before with the oatmeal breakfast cupcakes. I made a big batch and I was so bummed because they got moldy on the counter after a couple of days. I should’ve known better than that, but just wanted to pass along that tip so it doesn’t happen to anyone else! Thanks Katie for all of your awesome recipes.

  24. Sandra Lasenby says

    I tried this and it’s awesome! Right now I am baking another one with diced apple in place of the chocolate chips!

  25. Caroline says

    This looks delicious! There is nothing better than the combination of chocolate chips with oatmeal. I will be making this very soon. Thank you for sharing Katie!

  26. AB says

    This looks great but the nutritional information seems way off to me. 2 cups of oatmeal have 600 calories, and 2 TBS oil alone have 200 calories from fat. That’s without any of the other ingredient. So if there are 4-6 servings in the recipe there is basically a minimum of 133 calories and 33 calories from fat, and that is not counting the pumpkin, milk, or chocolate chips. It seems like these could easily have twice the calories you give if you put in the chocolate chips, and triple or more if you use maple syrup instead of Stevia.

    • Jason Sanford says

      The ingredients you mentioned are optional, and the standard for optional ingredients in recipes is that they aren’t included in nutrition facts unless specifically stated. Hope that helps clarify!

  27. Karin says

    I plan to make this for an Easter family brunch.
    I wish to double the receipe, can you please let me know if I need to adjust the cooking time? Thank you.

  28. Angela says

    A’right Chocolate Covered Katie, this recipe seals it – you were sent to me from heaven above! Can not wait to try this!

  29. Chelsy says

    Hi Kate! This looks so yummy ! Love all things pumpkin!! Question, the ingredient list says 2 tbsp of oil or almond butter and at end, you say 1/4 cup.
    Just wanted to clarify .. thanks

    • Jason Sanford says

      Thanks for pointing this out. Katie just went in and fixed the recipe to clarify – it should be 2 tbsp if using the oil or milk, but you can go up to 1/4 cup if using the drier almond butter.

      Jason (media relations)

  30. Lindsey says

    Found this recipe on a pumpkin for breakfast article. I used maple syrup instead of stevia, followed the recipe by cutting the amount of milk, then added pumpkin seeds and carob chips to the top. After baking, I topped it with a cream cheese, yogurt frosting. I originally made the recipe for my husband to have in the morning before work but we also had some for dessert. We liked it very much! Thank you for sharing the recipe.

  31. Palutena says

    I’m sooooo excited to make this! I’m crazy about all things pumpkin…. I NEED fall to arrive soon, so I’m hoping that baking thousands of pumpkin treats will make fall hurry and arrive… Anyhow, I just ran out of pure maple syrup, and I’m wondering if honey would work as a sweetener…. or perhaps molasses? brown sugar? which would be best? Thank you! =^w^=

  32. Isabella says

    I made this today because I’ve had a mad craving for oats and peanut butter lately. This is so amazingly delicious! I used light brown sugar in place of the maple syrup and used peanut butter in place of the oil. The only bad thing I would say about this recipe is that I want to eat it for every meal and for snacks in between meals! Seriously so good! I smear peanut butter on top when it’s hot. I’ll be making this a lot!

  33. Amanda says

    These are delicious!! I made mine with peanut butter and ran out of chocolate chips (due to too much snacking on my bag of chocolate chips!) so I could only add about half the amount. They still turned out good!! I was surprised at how yummy they were. I can only imagine when I use the full amount of chocolate chips! ? thank you so much for these awesome and healthy recipes!!!

  34. Yoshi says

    Definitely the best oatmeal recipe I’ve ever had. My husband who NEVER eats oats loved it!
    Thank you so much!

  35. Kelly says

    I showed my 7yo several pictures of baked pumpkin oatmeal a few weeks ago and he said he wanted to eat this. It took me a while to get round to it and he reminded me about his pumpkin bar. Just baked it today and he LOVED it. I would cut back on the honey though cos I found it a little too sweet.

Leave A Reply

Recipe Rating


25 NEW Healthy

Dessert Recipes

Don't miss out on the top free tips and tricks to making the absolute BEST healthy recipes of your life!

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes