Preheat oven to 375F and grease an 8x8 casserole dish. If using a different size, adjust cook time.

In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.

In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.

Add the wet mixture to dry mixture and stir until combined.

Add in the chocolate chips.

Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.

Bake, uncovered, for around 40-45 minutes, until lightly golden brown.

Let cool for 5 minutes and then serve.

Store in refrigerator.