Chocolate Chip Pumpkin Oatmeal Bake

Earlier this week, I shared on Instagram that I had revamped Addie Roberts, a friend and fellow Dietitian’s, Pumpkin Steel Cut Oatmeal Bake recipe. My alterations were made primarily on preference of texture and the fact that I am using Ripple milk as a dairy alternative.

I typically make this recipe to have a quick breakfast option throughout the week. After it has cooled, I cut it up and freeze it in a large Tupperware. Check out my recipe and let me know what you think.

Chocolate Chip Pumpkin Oatmeal Bake


  • 2 cups steel cut oats
  • 2 eggs
  • 1 cup Ripple milk (I use the Original flavor. You could use your milk of preference.)
  • 1 can (15 ounces) pumpkin puree
  • 1 ripe banana, mashed
  • ¼ cup honey
  • ½ cup creamy peanut butter
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ cup pecans, chopped
  • ¾ cup chocolate chips (I used dark chocolate chips)


  1. Preheat oven to 350 degrees F.
  2. Grease 9X11 baking dish.
  3. Place all ingredients, except chocolate chips, in a bowl and mix together.
  4. Pour oat mix into baking dish and top with chocolate chips.
  5. Bake 45-60 minutes, or until bake is firm.

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