Just a little pre-weekend check-in with a sweet breakfast treat: vegan pumpkin chocolate chip baked oatmeal.

Baked oatmeal has long been a go-to for me because of it’s versatility: it can be enjoyed at home or on the go, freezes well, is easy to portion out for the week’s breakfasts, and it’s a version of oatmeal that has all of the cozy appeal of a baked good. Win, win, win. I’ve never made a pumpkin version, but ’tis the season, and since my pumpkin baking fixation isn’t letting up at all, I figured it was time to try one. With chocolate thrown in for good measure.

Vegan Pumpkin Chocolate Chip Baked Oatmeal | The Full Helping
Vegan Pumpkin Chocolate Chip Baked Oatmeal | The Full Helping

I’ve made baked oatmeals with rolled oats only, but I often find that they’re a little softer and more pillowy when I add some flour. I added whole wheat flour to this batch, but oat flour, along with certified GF oats, is a fine option if you need to use something gluten-free. All purpose and spelt flours are fine, too.

Once the dry ingredients are sitting in a mixing bowl, you only need to whisk together pumpkin purée and your plant milk of choice before folding it all together and getting it into the oven.

Vegan Pumpkin Chocolate Chip Baked Oatmeal | The Full Helping

5 from 4 votes

Vegan Pumpkin Chocolate Chip Baked Oatmeal

Author - Gena Hamshaw
Yields: 6 servings


  • 2 cups rolled oats
  • 1/4 cup whole wheat, all-purpose, or oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup vegan dark chocolate mini-chips, morsels, or roughly chopped chocolate chunks
  • 1/4 cup brown sugar*
  • 1 3/4 cups non-dairy milk of choice
  • 1 cup pumpkin purée


  • Preheat your oven to 350F and lightly spray or oil a nonstick square baking pan (8x8 or 9x9).
  • Place the oats, flour, baking powder, salt, pumpkin pie spice, and mini-chips in a Iarge mixing bowl. In another bowl, stir together the non-dairy milk and pumpkin. Add the wet ingredients to the dry and stir to combine well.
  • Pour the mixture into your baking dish. Bake for 30-35 minutes, or until the top has set and edges are just browning. Cut into slices and serve with an extra splash of non-dairy milk, a drizzle of maple syrup, or a sprinkle of cacao nibs!


*You can substitute 1/4 cup maple syrup in the wet ingredients for the brown sugar.

These are very nice if you eat them in their bar form (and actually, they can double as snack bars that way). But if I’m eating at home, I like to put my slice in a little bowl, warm it up in the microwave, and give it a splash of non-dairy milk before digging in. The whole mixture gets a little melted and messy, in a very good way.

Perhaps this treat will bring you cheer this coming weekend, or as next week begins. I hope so, and I’ll see you for weekend reading!


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Recipe Rating

  1. 5 stars
    I’ve never had one of your recipes fail me, and this one was the same. It is perfect; it’s just so good!!!! Easy and delicious.

    • Hi Cindy, I don’t calculate the nutrition info for my recipes at this time, but you can try adding the ingredients into a program like MyFitnessPal and dividing by servings in order to obtain them. Thanks for reading!

  2. Gena, oh MY I am SO making this!!! I have been wanting to make something pumpkin-y but easy. May use buckwheat flour and a dash of potato starch for the flour part. Thank you! xoxo