If you are on the search for a new grab and go breakfast or meal prep idea then I have a recipe for you. These Baked Oatmeal Pumpkin Chocolate Chip Muffins are a nutritious and delicious way to start your day. Everything comes together in one bowl with just a few ingredients, too!
Packed with wholesome ingredients like oats, pumpkin puree, and chocolate chips, these cute little cups are the perfect combination of indulgence and healthiness. With their warm spices and sweet bursts of chocolate, they will quickly become a favorite for both kids and adults alike. Plus, they can be prepared in advance and enjoyed throughout the week, making mornings a breeze. Get ready to fall in love with breakfast all over again!
What I love about these Oatmeal Pumpkin Chocolate Chip Muffins
- Great for adults and kids
- Easy to prepare in one bowl
- Great for meal prep
- Freezer friendly
- Healthy
What is Baked Oatmeal
Baked oatmeal is a nutritious breakfast option that has gained popularity over the last few years. I have been recently trying various flavors for myself and my young kids. You can customize your flavors, fruits, etc. I love pretty much anything oatmeal. I toss it in my smoothies, muffins, and more.
To make baked oatmeal, you start with rolled oats as the base ingredient. Rolled oats are whole grain oats that have been steamed and then flattened, resulting in a slightly chewy texture when cooked. They are packed with fiber, vitamins, minerals, and antioxidants, making them an excellent choice for maintaining good health.
What you need for these Baked Oatmeal Pumpkin Chocolate Chip Muffins
- Old Fashioned Oats
- Pumpkin
- Chocolate Chips
- Chia Seeds or Flax
- Eggs
- Agave or A Natural Sweetener
- Baking powder
- Cinnamon
How to make these Baked Oatmeal Muffins
First grab a larger mixing bowl and combine the old fashioned oats, the baking powder, cinnamon, and chia seeds. Whisk it all up until well combined.
In the same bowl add in the pumpkin, the eggs, agave, milk, and chocolate chips. Use a spatula to continue mixing until everything is well combined.
Then spray a cupcake pan or I love these reusable silicone liners, and fill 3/4 full.
Then bake them in the oven at 350 degrees F until firm about 18-20 minutes.
Serve the muffins warm (or cold if you would prefer). I actually drizzled a little syrup on top and liked it that way. To reheat just pop them in the microwave for a few seconds.
For storage, wrap in plastic wrap or place in an airtight container and refrigerate up to 3 days for best taste and texture.
Can you freeze these Baked Oatmeal Muffins
Yes! They freeze very well. I usually wrap them by 2’s in plastic wrap then place them in a large Zip-lock freezer bag and freeze. That way when I want a couple I can just grab a couple. Either defrost in the refrigerator or pop in the microwave until warmed through.
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Baked Oatmeal Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups oats old fashioned
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tbsp Chia seeds or Ground Flax Seeds
- 1 cup pumpkin puree
- 2 eggs
- 1 1/2 tbsp Agave or honey or maple syrup
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips
Instructions
- First grab a larger mixing bowl and combine the old fashioned oats, the baking powder, cinnamon, and chia seeds. Whisk it all up until well combined.
- In the same bowl add in the pumpkin, the eggs, agave, milk, and chocolate chips. Use a spatula to continue mixing until everything is well combined.
- Then spray a cupcake pan or I love these reusable silicone liners, and fill 3/4 full.
- Spoon the mixture into a sprayed cupcake pan about ¾ full in each cavity.
- Bake at 350 degrees F for about 18-20 minutes.
- Serve warm as is or with a little syrup on top and enjoy.
Notes
