This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
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!
You can pin this recipe here:
Â
- 2 c. old-fashioned oats
- 1 c. unsweetened almond milk
- ¾ c. plain canned pumpkin puree
- ½ c. egg whites
- 2 tsp. pumpkin pie spice
- 1 tsp. each vanilla, maple extract
- ¾ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. THM Pure Stevia Extract Powder
- -
- Sugar-free chocolate chips or 85% dark chocolate for topping
- 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).
If I were to use whole eggs instead of just the whites would I use the same amount of eggs (1/2 cup)?
This is a recipe we have cooked many times over the years. With egg prices so high, I am wanting to use them them in the most economical way. I realize it would make it a light crossover. 😉
That’s where I would start. 🙂
Has anyone tried making the Pumpkin Chip Baked Oatmeal with an egg substitute? I’m allergic to eggs.
I have not, but I’d love to hear if someone else has! Maybe try asking for ideas in one of the THM Facebook group? There’s a THM Allergen Free group you might enjoy.
I’m usually still hungry after a serving…. what can I eat with it to keep it an E?
I like to add some homemade low-fat Greek yogurt sweetened with stevia and flavored with vanilla. 🙂 The extra protein should help keep you full.
Is it ever ok (both THM and recipe wise) to use Rolled Oats in place of Old Fashioned? I have some in my cupboard that I need to use up!
I believe those are just two different names for the same thing. 🙂
I made this for the first time this morning and it was delicious! My family announced that it was a keeper for sure and that the chocolate chips just made it perfect. 🙂
Thanks!
I just made the pumpkin baked oatmeal this morning. I didn’t have the maple extract but it was wonderful even without. I’m sure I’ll be Making this again!
Delicious! Made a triple batch this time to serve with coffee at church for our ladies. I tried some dried cranberries instead of chocolate chips. I’m not sure if they’d fit the plan but they look pretty!
As long as they’re sugar-free, that’s just fine! Glad you liked it!
Can I substitute unsweetened cashew milk since that is what I have on hand?
Sure!
Thank you!
What is the equivalent amount of eggs to have enough whites? 3? 4?
That depends on the size of your eggs. 🙂 I’d just separate them and measure the whites in a measuring cup to ensure accuracy.
We love the blueberry oatmeal! And look forward to trying this one.
What I really want is a crunchy biscotti… almond flour just doesn’t have the crunch:/
Made this yesterday morning, and it was awesome! Thanks a bunch!!
LOVE your blueberry baked oatmeal! This looks yummy too! So, how much flavor does the maple extract actually provide…don’t have any and am wondering if you think this recipe “needs” it or not…. I can get some if you think this would taste better with it. ( The small amount of molasses def contributes to the blueberry one…)
Not having tried it without the maple, I really don’t know the answer to your question, but if I were you I would just add a teaspoon of molasses instead and call it good!
Can u make it with honey instead of sweetener?
I’m sure that would work. 🙂 You can use this sweetener conversion chart to help convert from the sweetener I used to sugar, then find out how honey compares to sugar in sweetness. https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
I got the email with the recipe yesterday afternoon, prepped the oatmeal last night (super easy because I had all the ingredients), and had it for breakfast this morning. I didn’t do the chocolate chips because I prefer pumpkin without chocolate. I ate it with vanillla nonfat Greek yogurt (homemade with on plan sweeteners and vanilla extract). So good and so easy! I’m thinking it will freeze well too! Thanks Briana!
Sounds scrumptious, Christina! Thanks so much for trying it and reporting back!
can you use cooked quina instead of oatmeal?
I’ve never tried anything like that so I honestly have no idea if it would work or not, but that sounds like it would be worth a try! You may need to add less liquid since the quinoa is already cooked.