Pumpkin Baked Oatmeal
Breakfast,  Chocolate,  Desserts,  Snacks

Best Healthy Pumpkin Baked Oatmeal (Chocolate Chip!)

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This Healthy Pumpkin Baked Oatmeal with chocolate chips will meet all your cozy fall breakfast or dessert needs! It’s loaded with vitamin A, healthy fats, and protein! Completely nut-free, dairy-free, vegan, and gluten-free!

healthy pumpkin baked oatmeal

Pumpkin Baked Oatmeal Recipe

Now, if you’ve come to this recipe, you are my kind of person! You love fall flavored goodies! YAY! You’ll definitely want to save my Healthy Pumpkin Cookies, Chocolate Chip Pumpkin Muffins, BEST Healthy Apple Crisp and my Apple Pie Baked Oatmeal, for later too then to meet all your fall flavored needs. But, for now, you’re here for these oats, and I don’t blame you. 

This healthy pumpkin baked oatmeal recipe might just beat all my other baked oatmeal flavors. You seriously would never guess this recipe is actually good for you! It’s the perfect healthy breakfast to start the day on one of the cooler mornings. Plus, having your house smell like pumpkin pie is one of the best things ever!

So what makes this pumpkin baked oatmeal healthy? Here’s the shortened version:

Pink Himalayan Salt (rich in minerals and less processed than table salt. Read more about the benefits of pink salt here.

pumpkin chocolate chip baked oats

Baked Oatmeal Without Eggs or Milk

This pumpkin oatmeal recipe uses absolutely no eggs or regular milk! Just like in my Matcha Latte recipe, we use plant based milk as listed above. Feel free to use any milk you have on hand though! And even if you don’t have milk, you can sub with good ole’ H2O (water). The oats and protein powder make this oatmeal bake soft, chewy, and slightly fluffy without having to add any eggs. 

healthy pumpkin baked oatmeal recipe

How to Make Vegan Pumpkin Pie Oats

As I just said above, you don’t need any eggs or flax eggs for this baked oatmeal recipe. It’s completely vegan and plant based. The beauty of this oatmeal recipe is that you can use whatever protein powder or milk you have on hand! Even if you don’t have milk, you can sub it for all water. That’s how easy and simple it is!

This high protein baked oatmeal recipe is made with my very favorite unflavored plant based protein powder. And if you’re looking for more great vegan breakfast options, check out these 12 Easy Vegan Protein Breakfasts!

protein pumpkin oatmeal

Toppings For Baked Oatmeal

Baked Oatmeal is delicious on its own, but here are a few ideas of what you can serve with it!

vegan baked oatmeal

How to Store Baked Oatmeal

Store baked oatmeal in the fridge for up to a week. When ready to eat, microwave for about 1 minute or reheat in the oven. You can also eat it cold! Serve with desired toppings. Baked oatmeal topping ideas are listed above.

Can You Freeze Baked Oatmeal?

Yes! You can freeze the baked oatmeal either uncooked or cooked for up to 2 months. Thaw on your counter a few hours before popping it into the oven.

vegan pumpkin oatmeal

Love Baked Oatmeal? Try these flavors!

I cannot wait for you to give this Pumpkin Chocolate Chip Baked Oatmeal a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!

Happy Oatmeal Bakin’!


healthy pumpkin baked oatmeal with milk pinterest image
Yield: 9 servings

Best Healthy Pumpkin Baked Oatmeal (Chocolate Chip!)

Pumpkin Baked Oatmeal

This Healthy Pumpkin Baked Oatmeal with chocolate chips will meet all your cozy fall breakfast or dessert needs! It’s loaded with vitamin A, healthy fats, and protein! Completely nut-free, dairy-free, vegan, and gluten-free!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes



1. Preheat the oven to 350 F.

2. In a 2 quart baking pan  add all ingredients except chocolate chunks and stir until mixture is combined.

3. Gently stir in chocolate chunks. 

4. Place in oven to bake at 350 F. for 35-40 minutes until slightly golden (mine is perfect after 40 minutes).

5. Let baked oatmeal cool for a few minutes or until set and serve with nut butter (code “shh20”), protein cream cheese icing, fresh berries, banana slices, or your favorite milk! 

6. Store in the fridge for up to a week and enjoy a premade healthy breakfast all week long!


  1. Liquid: You can use any liquid of choice for this recipe. I use a combination of plain unsweetened almond milk and water to make the oats thick and creamy. You can swap the milk for all water or do a different combination. I have found that this combo works perfectly though!
  2. Oats: Most oats are gluten-free, just make sure by checking the packaging! I love this brand. You can use rolled or quick cooking oats. Steel cut will not work.
  3. Any plant based protein powder works! If you’re using flavored or sweetened protein powder, I would suggest omitting or adding the honey or maple syrup to taste. Whey protein powder does also work, but may change the texture a bit. I’ve had many people use whey protein powder and love the results!
  4. Don’t have pumpkin puree? You can sub the pumpkin puree with 1 Cup mashed ripe banana or 3/4 cup unsweetened apple sauce. Adjust the amount of honey/maple syrup to taste if needed. Not using pumpkin will drastically take away the pumpkin flavor, but it’s still doable since we add pumpkin pie spice.

Use code "shh20" for FREE SHIPPING off your online nut-butter orders at Georgia Grinders

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Nutrition Information:



Amount Per Serving: Calories: 181Total Fat: 6gCarbohydrates: 28.2gNet Carbohydrates: 24.4gFiber: 3.8gSugar: 14gProtein: 6.6g

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