It’s no secret that I love a morning smoothie, but there’s something to be said for a freshly made, warm batch of baked oats for breakfast. Especially when it’s beyond cold outside. I’m not kidding when I say I used to live on baked oatmeal during my dietetic internship in Seattle. It’s what made those early mornings tolerable and kept me fueled throughout my busy days. I’ve recently found myself craving those deliciously cozy mornings again, and because I love anything pumpkin, I had to make this high-protein, seasonal version – Pumpkin Pie Chocolate Chip Baked Oats. You have to try this one!


If you’re looking for a way to make your mornings a little cozier, then this Pumpkin Pie Chocolate Chip Baked Oats recipe is it. Trust me when I say it’s a real game changer to warm you up and provide a great source of protein to start the day thanks to some of the key ingredients like oats, eggs and protein powder. Making this dish is also one of my favorite ways to take advantage of pumpkin season while it’s still here. The flavor the pumpkin purée brings when mixed with pumpkin spice and other nutritiously sweet ingredients is just chef’s kiss. But did you know that pumpkin is packed with all the best nutrients like vitamins A, B and C, fiber, calcium, potassium and magnesium? I couldn’t call this a dietitian-approved dish without including a handful of superfoods.

I also need to mention how easy this is to whip up – just blend all of the ingredients together before baking in the oven, and voila!, the most delicious dish (and smell) to wake up to. If you haven’t already jumped on the baked oat trend, let this be the first one you try. You won’t be disappointed!


Now let’s take a moment to talk about the fluffy, warm, cake-like texture of this cutie dish. It’s giving bakery vibes, but in the comfort of your own kitchen – and a healthy dose of nutrition. Plus, the combination of pumpkin and chocolate chips (one of my love languages) has each bite tasting so perfectly rich and velvety. Need I say more?

The best part – ok, one of the best parts – about these pumpkin pie chocolate chip baked oats is that it’s great for two people or just for one. Option to double the recipe for a weekend brunch with friends or family, or to have for an easy breakfast all week. Either way, it reheats like a dream.


  • Pumpkin purée
  • Sprouted rolled oats
  • Pumpkin pie spice
  • Eggs
  • Almond milk
  • Vanilla protein powder
  • Maple syrup
  • Baking soda
  • Sea salt
  • ‌Dairy-free dark chocolate chips (for mixing in and topping)


Start by preheating your oven to 350 degrees F. Blend all ingredients together (excluding chocolate chips) and grease two small oven-safe dishes with coconut oil.

Pour the blended mixture into the oven-safe dishes, stir in some chocolate chips, then top with additional. It’s all about the chocolate chip ratio you prefer! 

Bake for 30 minutes, then let cool for 10 minutes before eating. Wrap in foil to store in the fridge and reheat the next day. This dish reheats great, either in the oven at 350 for 15 minutes or the microwave for about a minute (try 30-second intervals). Hope you love it!


I wanted to keep this recipe dairy-free, so I used almond milk and dairy free chocolate chips, but if you don’t have a dairy sensitivity or allergy, feel free to use regular milk and your favorite chocolate chips. You could also roughly chop up a chocolate bar if you don’t have chips or morsels on hand. 

For the protein powder, use whichever kind you prefer. I recommend sticking with a vanilla-flavored one to keep the overall flavor of the dish balanced with the pumpkin and chocolate chips. If pumpkin isn’t your thing, then try my Blackberry Pecan Baked Oatmeal from my cookbook, Rachael’s Good Eats. It’s another winner!


Baked oats can definitely be included in a healthy eating routine. Oats are full of vitamins and minerals, and the complex carbohydrates can help you stay full for longer. Sprouted oats, which I prefer and recommend for this recipe, are higher in protein, insoluble fiber, magnesium and GABA (an amino acid that has anti-anxiety effects). Rolled oats are a popular substitute to replace steel-cut oats in various recipes as they are basically the same whole grain, but with a softer texture and faster cooking time, and generally provide similar nutritional benefits.


It’s all in the texture! The cake-like texture in baked oats comes from adding egg, but also blending the ingredients well. Oatmeal is typically made on the stovetop and has a porridge-like consistency.


Pumpkin Pie Smoothie 

Pumpkin Pie Bliss Balls 

Pumpkin Chocolate Chip Muffins 

Pumpkin Twix Bars Pumpkin Spice Cookie Skillet

Looking for more healthy recipes? Check out my New York Times Best Selling Cookbook, Rachael’s Good Eats. 110+ easy, laid-back, nutrient-rich recipes.

Click here to watch the reel I made of this recipe 🙂

Pumpkin Pie Chocolate Chip Baked Oats

By Rachael DeVaux
Servings: 2


  • 1/2 cup pumpkin purée
  • 3/4 cup sprouted rolled oats
  • 2 tsp pumpkin pie spice
  • 2 eggs
  • 1/3 cup almond milk
  • 1/3 cup vanilla protein powder
  • 1-2 tbsp maple syrup
  • 1/4 tsp baking soda
  • Pinch sea salt
  • 1/3 cup dairy-free dark chocolate chips


  • Preheat oven to 350 degrees F. Blend all ingredients together (excluding choc chips) and grease two small oven-safe dishes with coconut oil.
  • Pour in mixture, stir in some chocolate chips, then top with additional.
  • Bake for 30 minutes, then let cook for 10 minutes before eating.
  • Wrap in foil to store in the fridge and will reheat great the following day, either in the oven at 350 for 15 minutes or the microwave for about a minute (try 30-sec intervals).

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

Recent Posts

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating