Baked Pumpkin Oatmeal Cups

These baked pumpkin oatmeal cups are the perfect solution for busy fall mornings. Make a batch during your weekly meal prep and eat them throughout the week!

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 soap, all the pumpkin recipes!! 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.

These gluten-free and vegan baked pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.

 PUMPKIN OATMEAL CUPS VIDEO:

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.

These gluten-free and vegan baked pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.

These gluten-free and vegan baked pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.

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.

These gluten-free and vegan baked pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.

I liked the raisins best and Isaac liked the chocolate… typical. 🙂

Baked Pumpkin Oatmeal Cups // These gluten-free and vegan baked pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.

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.

These gluten-free and vegan baked pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.

Don’t forget the nut butter. 😉

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Baked Pumpkin Oatmeal Cups


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

These baked pumpkin oatmeal cups look like muffins, but don’t let them fool you – they’re essentially baked oatmeal!


Scale

Ingredients

  • 2 1/2 cups old fashioned oatmeal (not quick oats)
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1/4 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
  • 1/41/2 teaspoon vanilla liquid stevia or ⅓ cup maple syrup
  • 1/3 cup pecans or walnuts
  • 1/2 cup raisins or chocolate chips/carob chips

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin pan paper or silicone cupcake liners.
  2. In a bowl mix together oats, 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 1/2 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.

Notes

To serve, I like to cut them in half, reheat in the toaster oven and spread on a layer of almond butter. They can also be eaten at room temperature or straight from the fridge. They’re tasty at pretty much any temperature!

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 185
  • Sugar: 9g
  • Fat: 7g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 5g

Keywords: baked pumpkin oatmeal cups, baked pumpkin oatmeal

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    47 comments
  1. Can I use regular whole cow’s milk, or will the fat content throw the whole recipe off? I live in a country where it is impossible to find anything other than whole cow’s milk.

  2. I had this recipe flagged for more than a year and finally made them just before Thanksgiving. Now,I can’t stop! I make them with raisins, top them with peanut butter, and have one for breakfast. They were a hit with my parents too, one of who claims “not to like health food.”

    • Yay! I am so pumped that you finally got to try the oatmeal cups! Isn’t it such an awesome feeling when you can get folks that don’t “like healthy food” to eat and enjoy something healthy. It’s basically why I do what I do. 🙂

  3. 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!!

  4. 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!!!

    • 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.

  5. 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!

  6. 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?

  7. 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;)

  8. 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 🙂

  9. 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.

  10. 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.

    • 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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