As the days grow shorter and the morning mist hangs over the fields, the desire for something warm and comforting grows. These Pumpkin Chocolate Chip Baked Oats are like a little hug on cool autumn days – sweet, spicy, and comforting. The aroma of cinnamon and pumpkin spice fills the kitchen, while the pumpkin provides a wonderfully moist texture. A breakfast that not only satisfies but also brings a taste of autumn happiness to every spoonful.
Inspiration for these Pumpkin Chocolate Chip Baked Oats
This recipe is inspired by my sister. She'd been raving about her baked oats recipe for a while, telling me how quick it is to make in the morning and that it tastes just like cake for breakfast! And luckily, she also shared her favorite recipe with me: Vegan Chocolate Chips Baked Oats (Baked Oatmeal). This recipe comes from the recipe blog byanjushka.
Of course, I've created my own version! I add pumpkin puree and a touch of pumpkin spice for a warm, autumnal flavor. I also prefer to leave out the maple syrup, as the banana and chocolate make it sweet enough for me. But as always, feel free to try the original recipe and let me know in the comments which one you prefer!
Basic Recipes needed for this Recipe
I have already shared recipes and instructions for the following ingredients you need for this recipe here on “sizzling & frizzling”:
- Almond Butter: Whether for baking, as a topping, or as a spread – almond butter is simply delicious and so versatile. And it's incredibly easy to make yourself!
- Pumpkin Puree: This recipe shows you how to make fresh pumpkin puree in just a few steps – without expensive convenience foods. It's perfect as a base for autumn cakes, bread, or other pumpkin dishes.
- Pumpkin Spice: Pumpkin spice is the classic American spice blend that instantly adds an autumnal flair to any dish. Blended with cinnamon, nutmeg, ginger, allspice, and a pinch of cardamom, it's perfect not only for pumpkin recipes, but also for apple desserts, carrot cake, or a warming pumpkin spice latte.
Ceylon cinnamon or cassia cinnamon?
Did you know that there are two different types of cinnamon? There's a distinction between the "original" Ceylon cinnamon and the "Chinese cinnamon" Cassia cinnamon.
Ceylon cinnamon is also known as the "real" or "original" cinnamon and comes from Sri Lanka or southern India. Ceylon cinnamon tastes a little more refined, more aromatic and less spicy because it contains less cinnamaldehyde than cassia cinnamon. Cinnamon is also said to have many health benefits that apply almost exclusively to Ceylon cinnamon. Ceylon cinnamon is rich in antioxidants and thus has an anti-inflammatory effect. There are studies that show that Ceylon cinnamon reduces "bad cholesterol" and increases "good" cholesterol and can therefore improve blood values. Ceylon cinnamon also has a blood sugar stabilizing effect and type 2 diabetics in particular can reduce their blood sugar levels with 0.5 - 2 teaspoons of Ceylon cinnamon a day.
Cassis cinnamon, on the other hand, is much cheaper and is usually used in processed foods. You will also often come across cassis cinnamon on the spice shelf in the supermarket. Cassis cinnamon is produced in southern China and contains a much higher concentration of coumarin. An overdose of coumarin can lead to headaches, nausea and dizziness. Just one teaspoon of cassis cinnamon often reaches the recommended maximum coumarin limit, so cinnamon lovers should be particularly careful about which cinnamon they choose.
Advertisement (Affiliate): For these reasons I prefer to use this Ceylon cinnamon to reap the health benefits and enjoy the aromatic, “real” cinnamon taste.
Pumpkin Chocolate Chip Baked Oats in the Luteal Phase
During the luteal phase, many women are particularly plagued by PMS (premenstrual syndrome). Meanwhile, this is the time to take care of yourself, supporting your body with the right nutrients for the subsequent menstrual phase.
During this time, you may experience water retention, digestive problems, mood swings, and even back and abdominal pain. Nutrients that can be particularly helpful during this time include vitamins B1, B6, D, and E, as well as iron, potassium, calcium, magnesium, omega-3 fats, long-chain carbohydrates, progesterone-like phytohormones, antioxidants, and chlorophyll.
I have specifically chosen some ingredients for these Pumpkin Chocolate Chip Baked Oats so that their nutrients can support you and your hormonal balance during this time:
- pumpkin: is rich in vitamins and minerals such as vitamin E, B vitamins (including B1, B2, and B6), potassium, magnesium, calcium, and iron. It also contains fiber and is low in calories. Pumpkin flesh also provides complex carbohydrates that stabilize blood sugar levels and provide long-lasting energy, which is helpful for increased energy needs in the second half of the cycle.
- oats: contain long-chain carbohydrates, which contribute to long-lasting energy supply and can stabilize blood sugar levels, are rich in B vitamins
- banana: is rich in vitamin B6 and magnesium, and bananas can help with digestion and bloating, which often occurs during this phase of the cycle, due to their potassium content and fiber.
- cinnamon: contains B vitamins, calcium, magnesium and iron and also has a blood sugar stabilizing effect, stimulates the uterine muscles and can thus have an anticonvulsive effect
Pumpkin Chocolate Chip Baked Oats
These Pumpkin Chocolate Chip Baked Oats combine the flavor of a moist pumpkin chocolate muffin with the nutritional power of rolled oats. The sweetness comes primarily from ripe banana, while pumpkin spice and cinnamon add a warm, autumnal touch. A healthy, satisfying breakfast that tastes like cake.
Ingredients:
Instructions:
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Preheat your oven to 350 °F (180 °C), top/bottom heat.
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Place the oats, banana, baking powder, nut butter, salt, pumpkin spice, cinnamon, pumpkin puree, milk and, if desired, protein powder* (see remarks) into a small blender or food processor and blend into a smooth, uniform batter.
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Then add the chocolate shavings / sprinkles / drops to the batter and stir them in. Pour the batter into your baking dish** (see remarks) and decorate it with the chocolate chips.
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Place the baking dish in the oven and bake at 350 °F (180 °C), top/bottom heat, for approximately 25-30 minutes.
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Remove the baked oats from the oven and let them cool briefly before serving and enjoying them.
Nutritional Information
servings 1
- Amount per Serving
- Calories 771kcal
- % Daily Value *
- Total Fat 24g37%
- Potassium 306.8mg9%
- Total Carbohydrate 90.8g31%
- Dietary Fiber 4.9g20%
- Sugars 48.5g
- Protein 42.2g85%
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Remark
*Advertisement (Affiliate): I prefer to use unflavored organic whey protein powder without added sugar, sweeteners, soy, or other substances—that is, 100% pure organic whey protein. You can find mine here .
**Advertisement (Affiliate): If you would like the same ovenproof glass food storage containers that I used in this recipe, you can find them here .
