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Are you pumpkin spiced out yet? 😛 Much to my surprise, I’m not…probably because the only pumpkin spice recipes I make are for the blog so they don’t actually make up a large part of my weekly consumption. There are too many other cool flavors to experiment with to stick to just one. This Pumpkin Chip Baked Oatmeal will give you your pumpkin spice fix with a hint of chocolate as well, which is always a win in my book. I like it best warm with a drizzle of Hershey’s sugar-free chocolate syrup (which is mostly sweetened with erythritol!).
The baked oatmeal is very easy to mix together, and overnight refrigeration gives it a great cakey texture. This is a THM:E recipe because it focuses on healthy carbs and keeps fats to a minimum. A sprinkling of sugar-free chocolate chips adds the bit of fat that you are allowed in an E setting, so keep that sprinkling to less than 5g fat per serving. 😉 I never measure – just don’t use a heaping handful and you should be fine. Lily’s chocolate chips work well in this recipe, or you can chop up 85% dark chocolate for a cheaper alternative. (Hint: Lily’s chips make a great Christmas gift.)
This recipe actually doesn’t take any special ingredients if you use your favorite store-bought low-glycemic sweetener to taste, and you can make it ahead and keep it in the fridge to reheat when you’re ready for breakfast! I often eat leftover baked oatmeal cold, but heating this one brings out the pumpkin and spice flavors.
Pumpkin pie spice can be kind of expensive to buy, so I recommend mixing up a batch of your own in bulk to keep on hand. This recipe will show you how. We did this a few years ago and still have some left in the pantry to use every fall.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- my pumpkin recipes
- Blueberry Baked Oatmeal
- Pumpkin Cheesecake Muffins
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- Mix all the ingredients but the chocolate chips together, spread into a greased 9" pie plate, cover, and refrigerate overnight. (The refrigeration improves the texture of the baked oatmeal, making it more cake-like.)
- In the morning, add a sprinkling of chocolate chips to the top of the baked oatmeal and bake at 350* for 30-35 minutes until the center is not mushy and wet.
- I prefer to eat this baked oatmeal warm with a drizzle of Hershey's sugar-free chocolate syrup (it's sweetened primarily with erythritol!). Leftovers keep well in the fridge or freezer, but I like to heat them up before eating because heating brings out more pumpkin spice flavor.
If you're a coffee lover, you might want to try using brewed coffee in place of some of the almond milk! I'm not a coffee drinker and the thought of pumpkin with coffee grosses me out, but I just thought I'd throw the idea out there because if I were a coffee drinker I would probably try it.
Keep the chocolate chips to just a sprinkling because they are a fat source and we want to keep this recipe focused on healthy carbs (THM:E setting).