Use old-fashioned rolled oats for the best balance of tenderness and structure. Steel-cut oats may not soften sufficiently, while quick oats can produce a softer texture.

Adjust the pumpkin pie spice from ½ to 1 tablespoon according to taste.

Use pureed pumpkin rather than pumpkin pie filling, which contains added sugar and spices.

Any dairy or plant-based milk can be used.

Chocolate chips are optional and can be replaced with white chocolate chips or omitted.

For extra texture, add chopped pecans or walnuts. Dried cranberries, raisins, or chopped apples can also be stirred into the batter.

For an optional glaze, combine ½ cup confectioner’s powdered sweetener with 1 ½ tablespoon milk and drizzle over the cooled oatmeal.

Serve with maple syrup, nut butter, yogurt, or an extra splash of milk if desired.

Store cooled leftovers in an airtight container in the refrigerator for 4-5 days.

Individual slices can be frozen in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating for best results.

Reheat individual portions in the microwave in short intervals, adding a splash of milk if desired, or warm several portions covered in a 350°F oven.