These baked pumpkin oatmeal cups are the perfect solution for busy 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 healthy pumpkin recipes! If it has pumpkin in the name, I’ll probably like it.
My latest pumpkin creation is a remake of one of my favorite on-the-go breakfast recipes, these baked oatmeal cups. I used my base recipe as my guide, tweaked it a little and came up with a delicious pumpkin flavored version that’s studded with chocolate chips.
What’s great about this recipe is that you can dress up the oatmeal cups just the way you like them, similar to a bowl of pumpkin oatmeal.
I actually made three different versions — one with walnuts, one with raisins and one with dark chocolate chips. All three paired really well with the pumpkin spice flavor and now that I think about it, I could have just included all three mix-ins in the cups for a fully loaded version.
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. Another added benefit… you can freeze baked oatmeal cups too. I’m going to make a batch to freeze so I can have them on hand when the baby arrives.
Key Ingredients in Pumpkin Oatmeal Cups
old fashioned oatmeal – make sure you get old fashioned oats and not quick oats!
pumpkin pie spice – you can make your own using my recipe, but most grocery stores carry pumpkin pie spice as well.
unsweetened vanilla almond milk – I like using almond milk in my baked oatmeal recipes, but any milk works
canned pumpkin – make sure the ingredient list is just pumpkin… don’t accidentally grab pumpkin pie filling because it has sugar added
pecans or walnuts
chocolate chips or raisins – I obviously prefer chocolate chips, but you can also add raisins. Either (or both!) are great!
How to Make Baked Pumpkin Oatmeal Cups
Start by preheating your oven to 350°F, prep your muffin pan by lining with paper or silicone cupcake liners. I have the silicone liners(affiliate link) and love them!
In a bowl, mix together your dry ingredients: the oats, flaxseed, pumpkin pie spice, baking powder and salt. In a large bowl, whisk your wet ingredients together: the pumpkin puree, egg whites , vanilla, coconut oil and stevia. Add the dry ingredients to the wet ingredients and mix well. Add in the almond milk and stir until combined. Gently stir in the mix-ins of your choice and then scoop the mix into the muffin cups! Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before removing from the muffin pan.
For the vegan version, you’ll want to make 2 flax eggs by combining 2 Tablespoons of ground flaxseed with 6 Tablespoons of water. Let it gel up and then add it into the wet mixture instead of the liquid egg whites. Also, just be sure your chocolate chips are dairy-free or use raisins.
For serving, I like to cut the cups in half and heat them in the toaster oven so they crisp up a tiny bit. I prefer to serve them warm but they’re delicious at any temperature, especially with a spread of almond or peanut butter.
If you try these baked pumpkin oatmeal cups please be sure to leave a comment with a star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other EBF readers.
1/2 cup chocolate chips or raisins (use dairy-free chocolate chips for vegan)
Preheat oven to 350°F and line a 12-cup muffin pan with 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 maple syrup 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 or 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 they 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.
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!
For vegan cups: make the flaxseed eggs, whisk together 2 Tablespoons of ground flaxseed with 6 Tablespoons of water. Set aside to gel and use this instead of the egg whites. And be sure to use dairy-free chocolate chips or raisins.
If you don’t have egg whites and want to use large eggs, use 2 large eggs instead of the 1/3 cup of egg whites.
For lower sugar cups: use 1/4-1/2 teaspoon vanilla liquid stevia instead of the maple syrup.