Tuesday, October 25, 2011

Baked Pumpkin Chocolate Chip Oatmeal

Perfect Pairing:  Your morning coffee

If you have never tried baked oatmeal, you should give it a shot.  It is like a mix between an oatmeal bar and your typical breakfast oatmeal. It can be modified a hundred different ways to incorporate your favorite flavors.  This version is one I whipped up with things I had on hand.  It has a decidedly fall feel to it but would be good all year long.  It is great leftover, just warm it up a bit and you have breakfast.  I like to make it during the weekend and enjoy it for breakfast the rest of the week.  It is a nice change from my usual instant oatmeal at work!
The Perfect Pairing for this baked pumpkin chocolate chip oatmeal is a cup of your morning coffee.  I just started drinking coffee a few years ago and now it is something I look forward to in the mornings.    The slightly sweet flavor of the baked oatmeal is perfect with your morning cup of joe. 

Baked Pumpkin Chocolate Chip Oatmeal
Lindsay at Perfecting the Pairing

·         1.5 cups quick cooking oats
·         ¼ cup brown sugar
·         ½ cup milk or almond milk
·         1 Tb butter
·         1 egg
·         1 tsp baking powder
·         ¼ tsp salt
·         1 tsp vanilla
·         ½ tsp cinnamon
·         Dash of pumpkin pie spice
·         ½ cup canned pumpkin
·         ¼ cup chocolate chips
·         2 Tb brown sugar (for top)
·         Sprinkle of cinnamon (for top)
Preheat oven to 350 degrees F.  Grease a 8x8 baking dish with cooking spray.  In a large bowl combine the oats and the next 10 ingredients (through pumpkin).  Stir until evenly mixed.  Stir in chocolate chips.  Pour into greased dish, top with 2 Tb brown sugar and a sprinkle of cinnamon.  Bake for 15-20 minutes, or until center is fully cooked.


  1. Lindsay, I am enjoying your blog posts. I'm a long time Longaberger friend of your mom and saw her link on FB. Your blog is fantastic.

  2. This is wonderful! Can't wait to try it out this weekend. I have a feeling it's going to become a fall staple and I'm going to add it to the brunch table on Thanksgiving weekend.


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