These Pumpkin-Tahini Chocolate Chip Baked Oats are just the thing to bring all the cozy vibes into your kitchen during the “-ber months” this fall and winter. Skip the scented candles; the mix of pumpkin pie spices, cocoa powder, and pumpkin puree will leave your kitchen smelling like a bakery. These oats are packed with protein and fiber to kickstart your day while still enjoying a sweet treat for breakfast. Top with a drizzle of tahini-chocolate for added sweetness, or enjoy with a scoop of Greek yogurt for a protein boost. This recipe is from week 3 of the 2026 October Meal Prep Plan.

pumpkin tahini chocolate chip baked oats being drizzled with chocolate tahini sauce

close up shot of finished pumpkin tahini chocolate chip baked oats

overhead shot of ingredients including pumpkin. puree, oats, tahini, chocolate chips, milk, an egg, cocoa powder, maple syrup, protein powder, and spices.

Pumpkin-Tahini Chocolate Chip Baked Oats Ingredient Notes:

Pumpkin puree: Pumpkin puree gives these oats their soft texture and rich fall flavor while packing in vitamin A, fiber, and antioxidants. Using canned pumpkin keeps the recipe quick and easy, but fresh pumpkin puree works too. It adds moisture without needing excess oil or butter.

Tahini: A truly versatile ingredient, tahini can be used in sweet baked goods or savory dressings and takes on a new flavor depending on what you combine it with. Full of healthy fats, minerals, and antioxidants, tahini is made from ground-up toasted sesame seeds and offers a rich, creamy smoothness to our chocolate drizzle.

Cocoa powder: Rich, unsweetened cocoa powder helps achieve that chocolatey drizzle without the added sweetness of melting chocolate directly. Instead, we use pure maple syrup as a natural sweetener in the drizzle. You can also swap for your favorite chocolate protein powder for an added boost of protein, but skip the maple syrup.

Vanilla Protein Powder: The easiest way to get a head start on your daily protein intake is by sneaking it into a meal you won’t even notice it in. My favorite vanilla protein powder is this one, but you can use what you prefer, like pea-based protein powder. You can also swap for your favorite chocolate protein powder or 1/3 to 1/2 cup of blanched almond flour, gluten-free all-purpose flour, or regular all-purpose flour, plus an additional 2 tablespoons of maple syrup.

Pumpkin pie spice: If you don’t have a pre-made mix, combine 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground allspice.

oats being poured in a bowl with pumpkin mixture

mixing bowl of oat mixture with chocolate chips

cocoa powder being whisked in small bowl to make chocolate drizzle

9 x 9 baking dish of pumpkin tahini chocolate chip baked oats

Pumpkin-Tahini Chocolate Chip Baked Oats

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cool time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE BAKED OATS
neutral oil spray
1 large egg
1 1/2 cups unsweetened nut or oat milk
3/4 cup pumpkin puree
1/4 cup tahini
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 1/2 cups gluten-free rolled oats
1/2 cup vanilla protein powder
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
3/4 cup dark chocolate chips (optional)
FOR THE TAHINI-CHOCOLATE DRIZZLE
2 tablespoons cocoa powder
up to 1/4 cup unsweetened nut or oat milk
1/4 cup tahini
1 tablespoon pure maple syrup
1/8 teaspoon kosher salt

Directions

Preheat the oven to 350ºF and spray a 9-inch by 9-inch baking dish with neutral oil spray.
Prepare the baked oats: Whisk the egg, milk, pumpkin puree, tahini, maple syrup, and vanilla in a large mixing bowl until combined.
Mix in the oats, protein powder, baking powder, pumpkin pie spice, ground cinnamon, ground ginger, and salt until just combined. Fold in the chocolate chips (if using), reserving some for the top. Transfer to the prepared baking dish. Smooth out the top, sprinkle the remaining chocolate chips on top, and bake until a toothpick comes out clean, 36 to 42 minutes (closer to 36 for gooier, 42 for drier).
Cool the oats in the baking dish for 10 minutes (if you have the time, longer is even better!), then slice into 6 rectangles.
While the oats cool, make the tahini-chocolate drizzle: In a small bowl, whisk together the cocoa powder and two tablespoons of the milk until combined. Mix in the tahini, maple syrup, salt. Add additional milk, one tablespoon at a time, as needed until smooth.*
When you’re ready to serve, drizzle each slice with the tahini-chocolate drizzle.

Notes

Store it: Refrigerate the baked oats in a sealed container for up to 4 days or freeze for up to 3 months. Refrigerate the tahini-chocolate drizzle for up to 1 week.
Reheat it: From the refrigerator, microwave the baked oats until warm, about 90 seconds or return to a 350ºF oven on a small sheet pan until warm, about 5 minutes. From frozen, thaw in the refrigerator overnight, then follow microwave or oven instructions. Add 1 tablespoon of warm water at a time to thin the chocolate drizzle if needed.
*If you’re meal prepping, you can make the drizzle and refrigerate it in a sealed container for up to 7 days, or you can make the drizzle right before serving. You can also make it directly in a mason jar and shake it up like a salad dressing!
Homemade pumpkin pie spice: Combine 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground allspice. Use 1 tablespoon.
Protein powder: Swap for for 1/3 to 1/2 cup of blanched almond flour, gluten-free all-purpose flour, or regular all-purpose flour, plus an additional 2 tablespoons of maple syrup. (or use a plant based protein powder)
If you have struggled with baked oats separating in the oven, it’s probably because the oats didn’t have enough time to absorb the liquid before baking. Some oats or protein powders are thirstier than others! For best results, let the batter sit for 5 to 10 minutes after mixing, then give it a good stir before adding it to the baking dish.