These baked pumpkin oatmeal cupsĀ 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 (forĀ pumpkin protein barsĀ 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.
SEE HOW TO MAKE THESE 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.
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.
I liked the raisins best and Isaac liked the chocolateā¦ typical. š
These baked oatmeal cups tasteĀ just like a batch of thick, chewy oats to me. Isaac doesnāt 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.
Don’t forget the nut butter. š
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PinDescription
These baked pumpkin oatmeal cups look like muffins, but don’t let them fool you ā theyāre essentially baked oatmeal!
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)
- ā cup egg whites
- 1 Tablespoon coconut oil, in liquid form
- 1 teaspoon organic vanilla extract
- 1/4–1/2 teaspoon vanilla liquid stevia or ā cup maple syrup
- 1/3 cup pecans or walnuts
- 1/2 cup raisins or chocolate chips/carob chips
Instructions
- Preheat oven to 350Ā°F and line aĀ 12-cup muffin pan paper or silicone cupcake liners.
- In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
- In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and stevia until combined.
- Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
- Gently stir in your mix-ins (pecans, walnuts, raisins, chocolate chips).
- Scoop mixture evenly into muffin cups using a 1/2 cup measuring cup. Batter should fill 9-10 muffin cups.
- 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.
- 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. Theyāre tasty at pretty much any temperature!
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
Linz @ Itz Linz says
September 23, 2013 at 7:06 amYUM! these look perfect for fall and awesome to help with morning routine and you can grab and go! š
Brittany Mullins says
September 23, 2013 at 11:24 pmThanks Linz. I’m all about convenient/quick foods in the morning!
AshleyCarole @ Sweet Carolina Belle says
September 23, 2013 at 8:12 amThese 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!
Hannah @ CleanEatingVeggieGirl says
September 23, 2013 at 8:30 amThese look SUPER tasty and SO perfect for Fall! š
Tara | Treble in the Kitchen says
September 23, 2013 at 8:49 amYum!!! I am such a baked oatmeal fan now that things are cooling down š I am sure I will love this and I will have to make up a batch this weekend for the upcoming week!!
Brittany Mullins says
September 23, 2013 at 11:26 pmYay! Let me know what you think if you do end up making them. š
Kelly @ KellyRunsforFood says
September 23, 2013 at 8:55 amAhh, 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!
Sara @ LovingOnTheRun says
September 23, 2013 at 9:05 amThese look delicious and would be perfect for a quick snack or if you are in a rush in the morning for breakfast!
Kaitlin @4loveofcarrots says
September 23, 2013 at 9:25 amthis sound delicious! I am making this asap
Lindsay @ Lindsay Weighs In says
September 23, 2013 at 9:29 amThese look delicious, & I definitely want to try them! Is there anything you could sub the coconut oil for?
Brittany Mullins says
September 23, 2013 at 11:31 pmYup! You can use another type of oil, butter or even applesauce if you don’t want to use a fat.
Lindsay @ Lindsay Weighs In says
September 27, 2013 at 1:38 pmAwesome! I thought applesauce might work! Definitely making these this weekend š
melanie says
September 23, 2013 at 10:16 amis there a way to substitute the egg whites to make them vegan?
Brittany Mullins says
September 23, 2013 at 11:35 pmI 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!
Kim @ Hungry Healthy Girl says
September 23, 2013 at 10:32 amThese 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! š
Brittany Mullins says
September 23, 2013 at 11:42 pmOh me neither. š
Beth says
September 23, 2013 at 11:09 amI 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.
Brittany Mullins says
September 23, 2013 at 11:41 pmHey Beth – Which recipe are you thinking of using gluten-free flour in?
Beth says
September 26, 2013 at 9:37 amThe bread, muffins, and bars would be first!
Lisa says
September 23, 2013 at 11:28 amThese 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.
Brittany Mullins says
September 23, 2013 at 11:22 pmThank you Lisa. I’m all about the pumpkin and oatmeal too — especially when the two are paired together.
Alexis @ Hummusapien says
September 23, 2013 at 11:33 amI’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!
Brittany Mullins says
September 23, 2013 at 11:20 pmThanks Alexis. Let me know what you think if you try the recipe. š
Kate @ Trekking Kate says
September 23, 2013 at 12:57 pmI 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 š
Heather @TheSoulfulSpoon says
September 23, 2013 at 3:02 pmThese 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;)
★★★★★
Brittany Mullins says
September 23, 2013 at 11:08 pmNut butters make everything more delicious, no?
Jessica says
September 24, 2013 at 1:16 pmI 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?
Brittany Mullins says
September 24, 2013 at 9:12 pmChia seeds would work great as a replacement.
Christine (The Raw Project) says
September 24, 2013 at 3:48 pmWow, these look wonderful, thanks! I never get tired of pumpkin recipes for the fall!
Kelly V. says
September 24, 2013 at 6:18 pmI 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 š thanks!
jennifer prod says
September 24, 2013 at 11:29 pmthis looks absolutely delish — going to make for my next brunch (i’ll ping you!)
Liz @ I Heart Vegetables says
September 25, 2013 at 7:47 amOh my goodness these sound so delicious!! (And I spy a lamplighter mug!!) I’ll have to try these soon!
Brittany Mullins says
October 3, 2013 at 9:39 pmYup! I love their little bike logo. š
Julie says
October 3, 2013 at 8:50 pmHi! 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!!!
Brittany Mullins says
October 3, 2013 at 10:35 pmThanks 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. š
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.
Julie says
October 7, 2013 at 8:54 pmI made them with the rolled oats (and chia substitute) and YUMMY! Filling too š My husband and 21 month old have been enjoying them as well…can’t wait to make more of your great recipes. Thanks again!
Brittany Mullins says
October 7, 2013 at 9:02 pmSo glad they turned out well! Thanks for coming back to share your review. I really appreciate it.
susan says
October 7, 2013 at 8:12 amJust made these yesterday…sooo delicious! Will definitely make again. Thank you!
Brittany Mullins says
October 7, 2013 at 10:25 amWoo-hoo! Thank you so much for trying the recipe Susan. I’m glad you enjoyed them and plan to make them again sometime.
Amanda H says
October 7, 2013 at 1:38 pmThanks 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 š http://eathardworkhard.blogspot.com/2013/10/meal-prep-monday-muffins-and-meatballs.html
Heidi says
October 11, 2013 at 2:23 pmWhat could you substitute for the liquid stevia? I cannot find it. š
Lillian says
November 5, 2013 at 9:09 pm1/3 cup of maple syrup
Lillian says
November 5, 2013 at 9:06 pmI 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!!
Laura says
January 3, 2015 at 3:18 pmI 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.”
Brittany Mullins says
January 3, 2015 at 3:47 pmYay! 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. š
Lelania says
October 10, 2017 at 1:04 amCan 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.
Brittany Mullins says
October 10, 2017 at 9:17 amHi Lelania. Regular cow’s milk should work fine! Let me know if you try the recipe. š