Baked Pumpkin Oatmeal Cups

by on September 22, 2013

If you’ve been following EBF for a while you’ll know that I’m in love with all things pumpkin and tend to go crazy for all the pumpkin flavored/scented stuff this time of year. Pumpkin candles, pumpkin beer, pumpkin bread, muffins, cookies, pie, bars, ice cream, soup, yogurt, dip, smoothies, lattes, granola, oatmeal, cornbread burgers, pizza… if it has pumpkin in the name, I probably like it.

Anyhow, we broke out the pumpkin beer last weekend and I’ve already gone through two cans of pumpkin this month (for pumpkin protein bars and pumpkin oats) so I’ve decided it’s time for a pumpkin recipe. Yesterday was the first day of fall so it’s totally fair game at this point.

Baked Pumpkin Oatmeal Cups

My latest pumpkin creation is a remake of one of my favorite on-the-go breakfast recipes, Baked Banana Oatmeal Cups. I used the recipe as my guide, tweaked it a little and came up with a delicious pumpkin flavored version.

Baked Pumpkin Oatmeal CupsBaked Pumpkin Oatmeal Cups

What’s great about this recipe is that you can dress up the oatmeal cups just the way you like them, similar to a regular bowl of oatmeal.

I actually made three different versions — one with pecans, one with raisins and one with dark chocolate chunks. All three paired really well with the pumpkin spice flavor and now that I think about it, I probably could have just included all three in all the cups.

Baked Pumpkin Oatmeal Cups

I think I liked the raisins best and Isaac liked the chocolate… typical. :)

Baked Pumpkin Oatmeal Cups

These baked oatmeal cups taste just like a batch of thick, chewy oats to me. Isaac doesn’t really eat oatmeal and he said that they remind him of kugel. I would have to agree with that as well. Either way, they’re good and perfect for a quick breakfast on-the-go. Since they’ve already been baked, all you have to do is grab one and run out the door.

Baked Pumpkin Oatmeal Cups

Don’t forget the nut butter. ;)

5.0 from 1 reviews

Baked Pumpkin Oatmeal Cups
 
Prep time
Cook time
Total time
 
These oatmeal cups look like muffins, but don’t let them fool you – they’re denser and chewier than muffins because there’s no flour involved. I like to cut them in half, reheat a little in the toaster oven and spread on a layer of almond butter before eating. I’ve also eaten one at room temperature and one straight from the fridge – they’re good at pretty much any temperature.
Author:
Serves: 9-10
Ingredients
  • 2½ cups old fashioned oatmeal (not quick oats)
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon ground flaxseed
  • 1½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 2 cups Almond Breeze unsweetened vanilla almond milk
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • ⅓ cup egg whites
  • 1 Tablespoon coconut oil, in liquid form
  • 1 teaspoon organic vanilla extract
  • ¼-1/2 teaspoon vanilla liquid stevia or ⅓ cup maple syrup
  • ⅓ cup pecans or walnuts
  • ½ cup raisins or chocolate chips/carob chips
Instructions
  1. Preheat oven to 350 degrees and grease one 12-cup muffin pan with cooking spray or use cupcake liners.
  2. In a bowl mix together oatmeal, flaxseed, pumpkin pie spice, baking powder and salt.
  3. In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and stevia until combined.
  4. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  5. Gently stir in your mix-ins (pecans, walnuts, raisins, chocolate chips).
  6. Scoop mixture evenly into muffin cups using a ½ cup measuring cup. Batter should fill 9-10 muffin cups.
  7. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as the cool and if you try to remove them from the pan too soon, they will fall apart.
  8. Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.

{ 43 comments… read them below or add one }

Linz @ Itz Linz September 23, 2013 at 7:06 am

YUM! these look perfect for fall and awesome to help with morning routine and you can grab and go! :)

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Brittany Mullins September 23, 2013 at 11:24 pm

Thanks Linz. I’m all about convenient/quick foods in the morning!

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AshleyCarole @ Sweet Carolina Belle September 23, 2013 at 8:12 am

These look delicious. I have been making something very similar with my oats and pumpkin in the microwave each morning. These look like they would be such a better texture over the microwave!

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Hannah @ CleanEatingVeggieGirl September 23, 2013 at 8:30 am

These look SUPER tasty and SO perfect for Fall! :)

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Tara | Treble in the Kitchen September 23, 2013 at 8:49 am

Yum!!! I am such a baked oatmeal fan now that things are cooling down :) I am sure I will love this and I will have to make up a batch this weekend for the upcoming week!!

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Brittany Mullins September 23, 2013 at 11:26 pm

Yay! Let me know what you think if you do end up making them. :)

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Kelly @ KellyRunsforFood September 23, 2013 at 8:55 am

Ahh, I needed this recipe yesterday! I literally stared at the canned pumpkin and oatmeal in my pantry and thought I should do something with it. I’m saving this recipe for the weekend!

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Sara @ LovingOnTheRun September 23, 2013 at 9:05 am

These look delicious and would be perfect for a quick snack or if you are in a rush in the morning for breakfast!

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Kaitlin @4loveofcarrots September 23, 2013 at 9:25 am

this sound delicious! I am making this asap

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Lindsay @ Lindsay Weighs In September 23, 2013 at 9:29 am

These look delicious, & I definitely want to try them! Is there anything you could sub the coconut oil for?

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Brittany Mullins September 23, 2013 at 11:31 pm

Yup! You can use another type of oil, butter or even applesauce if you don’t want to use a fat.

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Lindsay @ Lindsay Weighs In September 27, 2013 at 1:38 pm

Awesome! I thought applesauce might work! Definitely making these this weekend :)

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melanie September 23, 2013 at 10:16 am

is there a way to substitute the egg whites to make them vegan?

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Brittany Mullins September 23, 2013 at 11:35 pm

I would just use flax eggs or chia seed eggs in place of the egg whites. Combine 2 tablespoons of ground flaxseed (or ground chia seeds) with 6 tablespoons of water, let “gel” up for 5-10 minutes and then add to recipe at the same time you would normally add the egg whites.

Hope this helps!

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Kim @ Hungry Healthy Girl September 23, 2013 at 10:32 am

These look absolutely delicious and I’ve been wanting to try an oatmeal muffin! Love that they are an easy grab-n-go breakfast and I would never forget the nutbutter! ;)

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Brittany Mullins September 23, 2013 at 11:42 pm

Oh me neither. ;)

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Beth September 23, 2013 at 11:09 am

I love anything pumpkin!! These are all great recipes for fall! Thanks for sharing!! Too bad I don’t like to cook/bake. I hope the gluten free flour can be substituted for the regular flour.

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Brittany Mullins September 23, 2013 at 11:41 pm

Hey Beth – Which recipe are you thinking of using gluten-free flour in?

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Beth September 26, 2013 at 9:37 am

The bread, muffins, and bars would be first!

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Lisa September 23, 2013 at 11:28 am

These are so adorable. I definitely need to try them out!
And I also happen to be a huge fan of anything pumpkin and oatmeal – now that Fall is finally here.

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Brittany Mullins September 23, 2013 at 11:22 pm

Thank you Lisa. I’m all about the pumpkin and oatmeal too — especially when the two are paired together.

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Alexis @ Hummusapien September 23, 2013 at 11:33 am

I’m obsessing over anything pumpkin these days…and these look perfect for busy mornings! Love that they’re grab and go and full of yummy spices. Can’t wait to try!

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Brittany Mullins September 23, 2013 at 11:20 pm

Thanks Alexis. Let me know what you think if you try the recipe. :)

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Kate @ Trekking Kate September 23, 2013 at 12:57 pm

I love fall for the pumpkin flavored food! I was just fantasying the other day about, pumpkin ice cream, pumpkin waffles, pumpkin cake, oh the list could go on and on! Excited to add your baked pumpkin oatmeal cups to the list :)

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Heather @TheSoulfulSpoon September 23, 2013 at 3:02 pm

These look great ! I used to make something similar to these and adore them!:) Why have I not added almond butter yet though? HELLO! I should have thought of this marvelous idea:) Great recipe! Love the clean ingredients;)

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Brittany Mullins September 23, 2013 at 11:08 pm

Nut butters make everything more delicious, no?

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Jessica September 24, 2013 at 1:16 pm

I don’t have any ground flax seed on hand. Does it need to be replaced with something or would it be okay to leave it out all together? I do have chia seeds. Would that be a good replacement?

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Brittany Mullins September 24, 2013 at 9:12 pm

Chia seeds would work great as a replacement.

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Christine (The Raw Project) September 24, 2013 at 3:48 pm

Wow, these look wonderful, thanks! I never get tired of pumpkin recipes for the fall!

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Kelly V. September 24, 2013 at 6:18 pm

I just made these on my day off today & they are delicious! We’re having house guests this weekend so excited to share with them too :) thanks!

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jennifer prod September 24, 2013 at 11:29 pm

this looks absolutely delish — going to make for my next brunch (i’ll ping you!)

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Liz @ I Heart Vegetables September 25, 2013 at 7:47 am

Oh my goodness these sound so delicious!! (And I spy a lamplighter mug!!) I’ll have to try these soon!

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Brittany Mullins October 3, 2013 at 9:39 pm

Yup! I love their little bike logo. :)

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Julie October 3, 2013 at 8:50 pm

Hi! I just stumbled upon your website and WOW! Your recipes look amazing and right up our alley. 2 questions – for your baked pumpkin oatmeal cups, would steel cut oats work ok or do you recommend regular? Also, we tend to use chia powder/seeds instead of flax – have you ever substituted those? thanks again, can’t wait to continue reading your recipes!!!

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Brittany Mullins October 3, 2013 at 10:35 pm

Thanks Julie! I’m so glad you found me. I’d recommend regular rolled oats for the cups but you could certainly try steel cut oats if you’re feeling up to testing it out. :)

I use chia powder and seeds all the time too. They should work great as a sub for the flax in the oatmeal cups recipe.

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Julie October 7, 2013 at 8:54 pm

I made them with the rolled oats (and chia substitute) and YUMMY! Filling too :) My husband and 21 month old have been enjoying them as well…can’t wait to make more of your great recipes. Thanks again!

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Brittany Mullins October 7, 2013 at 9:02 pm

So glad they turned out well! Thanks for coming back to share your review. I really appreciate it.

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susan October 7, 2013 at 8:12 am

Just made these yesterday…sooo delicious! Will definitely make again. Thank you!

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Brittany Mullins October 7, 2013 at 10:25 am

Woo-hoo! Thank you so much for trying the recipe Susan. I’m glad you enjoyed them and plan to make them again sometime.

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Amanda H October 7, 2013 at 1:38 pm

Thanks for posting such great recipes Brittany! I made these as part of my weekly meal prep, but I changed up the recipe a little to add in zucchini and make them gluten free. My version is on my blog if you’re interested :) http://eathardworkhard.blogspot.com/2013/10/meal-prep-monday-muffins-and-meatballs.html

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Heidi October 11, 2013 at 2:23 pm

What could you substitute for the liquid stevia? I cannot find it. :(

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Lillian November 5, 2013 at 9:09 pm

1/3 cup of maple syrup

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Lillian November 5, 2013 at 9:06 pm

I have made these twice and they’re a huge hit at my home!! Tried them with dried cranberries and nuts. Another batch I made with chocolate chips. AWESOME recipe, love how good, easy and healthful they are!! Thank you!!

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