Easy Pumpkin Baked Oatmeal for a Cozy autumn morning

If you’re looking for a cozy, nourishing breakfast (or snack!) that tastes like fall in every bite, this Oatmeal Pumpkin Bake is it. It’s naturally sweetened with banana (or applesauce if you prefer), full of warm pumpkin spice, and dotted with melty chocolate chips. The best part? It’s meal-prep friendly—you can bake a pan on Sunday and enjoy slices all week long.

This recipe is also customizable: keep it simple with chocolate chips, or add chopped dates and pecans for extra texture and sweetness.

Ingredients

• ½ ripe banana, mashed (or ¼ cup applesauce if you don’t like bananas)

• 1 cup pumpkin purée

• ¼ cup date sugar (or substitute maple syrup or honey)

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 ½ cups milk of choice

• 1 ¾ cups rolled oats

• 1 tsp pumpkin spice

• ½ tsp baking soda

• 1 tsp salt

• ½ cup chocolate chips

• Optional: chopped dates and pecans for extra sweetness & crunch

Instructions

1. Preheat your oven to 350°F. Grease and line an 8x11-inch baking dish.

2. In a large bowl, mash the banana (or add applesauce). Stir in pumpkin purée, date sugar, olive oil, lemon juice, vanilla, and milk until smooth.

3. Add rolled oats, pumpkin spice, baking soda, and salt. Stir until everything is well combined.

4. Fold in chocolate chips (plus dates and pecans, if using).

5. Pour mixture into the prepared pan and spread evenly.

6. Bake for 35–40 minutes, or until the edges are golden and the center is set.

7. Let cool slightly before slicing into squares. Top with yogurt and maple syrup for a nourishing cozy, autumn breakfast.

Nutrition (per serving, 6 servings)

• Calories: 260

• Protein: 4 g

• Carbs: 35 g

• Fat: 12.2 g

• Fiber: 5.2 g

• Sugar: 14.8 g