Baked Pumpkin Oatmeal Cups
Published Oct 14, 2019, Updated Jul 24, 2023
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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, 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.
Why I Love Baked Oatmeal Cups
- You can make one big batch and store them in your fridge or freezer
- They’re pre-portioned so there’s built-in portion control
- Baked oatmeal cups are super easy to reheat in the oven, toaster oven or microwave
- They’re super portable so you can take then on-the-go
- They’re totally customizable, so feel free to get creative with your mix-ins and toppings
Here’s What You Need
- old fashioned rolled oats – I recommend using rolled oats as opposed to quick oats in this recipe. Oats are naturally gluten-free, but are easily cross contaminated so make sure to grab certified gluten-free oats if needed. I like using Bob’s Red Mill gluten free rolled oats.
- pumpkin pie spice – you can make your own pumpkin pie spice or use store-bought.
- ground flaxseed – flaxseed adds healthy fat and fiber to these oatmeal cups and also help bind the ingredients together.
- baking powder – a leavening agent.
- unsweetened vanilla almond milk – the liquid component. You can make your own almond milk or even just use your favorite non-dairy milk brand.
- pumpkin puree – if using store-bought, make sure the ingredient list is just pumpkin… pumpkin pie filling has a ton of added sugar. Alternatively, you can make your own homemade pumpkin puree instead!
- egg whites – the recipe calls for 1/3 cup of liquid egg whites, but you can also just use 2 whole large eggs.
- coconut oil – melted coconut oil provides healthy fat and keeps these baked oatmeal cups moist!
- vanilla extract and sea salt – flavor enhancers.
- maple syrup – my favorite natural sweetener. Feel free to use honey or another liquid sweetener like stevia in its place.
- pecans or walnuts – nuts add the perfect crunch and a boost of protein to these oatmeal cups. I recommend pecans or walnuts but you can use your favorite.
- mix-ins – chocolate chips or raisins gives an extra sweetness. Go crazy and add both if you’d like!
How to Make Baked Pumpkin Oatmeal Cups
Prep: 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 and love them!
Mix: 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 maple syrup. Add the dry ingredients to the wet ingredients and mix well. Add in the almond milk and stir until combined.
Add mix-ins: Gently stir in the mix-ins of your choice and then scoop the mix into the muffin cups.
Bake: Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before removing from the muffin pan.
Can I Make These Vegan?
Absolutely! 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 in place of the liquid egg whites. If you are using chocolate chips make sure they are dairy-free. I really like the Enjoy Life brand.
How to Serve
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’re looking to amp up the pumpkin flavor try topping these oatmeal cups with my pumpkin butter.
How to Store
Baked oatmeal cups will last up to a week stored in an air-tight container in the fridge. You can also store them in a silicone bag and freeze them! If you freeze them, I recommend taking them out the night before and putting them in the fridge to thaw. In the morning (or whenever you’re ready to eat) pop them in the microwave or toaster oven if you prefer to eat them warm. If you forget to thaw the oatmeal cups, you can reheat it from frozen, it will just take a little longer.
More Oatmeal Cup Recipes
- Chocolate Chip Oatmeal Cups
- Peanut Butter Banana Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal Cups
- Baked Chai Oatmeal Cups
- Banana Baked Oatmeal Cups
Popular Pumpkin Recipes
- Pumpkin Pie Overnight Oats
- Slow Cooker Pumpkin Pie Oatmeal
- Vegan Pumpkin Muffins
- Pumpkin Oatmeal Chocolate Chip Cookies
- Soft Pumpkin Cookies
- Healthy Pumpkin Bread
- Flourless Pumpkin Muffins
Baked Pumpkin Oatmeal Cups
- 2 ½ cups old fashioned oatmeal, not quick oats
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon ground flaxseed
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 2 cups unsweetened vanilla almond milk
- 1 cup pumpkin puree, homemade or canned
- ⅓ cup liquid egg whites or 2 eggs
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- ⅓ cup pecans or walnuts
- ½ cup chocolate chips or raisins
- 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 ½ 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 an airtight container in the refrigerator (for a week) 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!
- To store, place baked oatmeal cups in an air-tight container in the fridge for up to 1 week or freezer for up to 3 months.
- Vegan: 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 in place of the liquid egg whites. And be sure to use dairy-free chocolate chips or raisins.
- Maple syrup: Feel free to use your favorite liquid sweetener in place of the maple syrup or 1/4-1/2 teaspoon vanilla liquid stevia.
Nutrition information is automatically calculated, so should only be used as an approximation.