Baked Pumpkin Oatmeal Cups



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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.

Three baked pumpkin oatmeal cups on a plate. Oatmeal cups are topped with walnuts and chocolate chips.

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
Four baked pumpkin oatmeal cups on a plate and one on the table next to the plate. Oatmeal cups are topped with chocolate chips and walnuts.

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!
Bowl with mixture of the baked pumpkin oatmeal cups. Mixture includes pumpkin, oatmeal, walnuts, and chocolate chips.

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.

Four baked pumpkin oatmeal cups on a plate. Oatmeal cups are topped with walnuts and chocolate chips.

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

Check out all of my pumpkin recipes and all of my oatmeal recipes here on EBF!

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4.10 from 42 votes

Baked Pumpkin Oatmeal Cups

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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10


  • 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
  • cup liquid egg whites or 2 eggs
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • cup maple syrup
  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: baked pumpkin oatmeal cups, pumpkin oatmeal cups
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 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!

  2. 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!!

  3. 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!

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

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

    1. 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!

  6. 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! 😉

  7. 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.

  8. 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.

  9. 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!

  10. 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 🙂

  11. 5 stars
    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;)

  12. 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?

  13. 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!

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

  15. 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!!!

    1. 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.

      1. 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!

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

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

  16. 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!!

  17. 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.”

    1. 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. 🙂

  18. 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.

    1. Hi Laura! I would use flax 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. Let me know how it turns out for you!

    1. Hi Victoria, I think that would be just fine. Depending on how much protein powder you add you might need to add more liquid. Let me know how they turn out for you! 🙂

  19. 5 stars
    I found this site on Instagram and have been making these oatmeal cups for weeks! I don’t keep pumpkin spice on hand so I just make my own with cinnamon, ginger, nutmeg and allspice (same thing). I also buy chia for many things so I use them instead of flax and they still come out great! Great recipe!

    1. Yay!! This makes me so happy to hear, Taylor. 🙂 Thanks for coming back to leave a comment and star rating. I so appreciate it!

  20. Another wonderful recipe by EBF! I made these as a staple for my mornings throughout the week and they did not disappoint. I would toast them in the toaster oven and serve warm with cashew butter on top! Unsure what I did but I ended up with a lot more batter than the recipe said I would – but they were wonderful regardless!

    1. They definitely shouldn’t be mushy. Did you change anything about the recipe? They might have just needed a few more minutes to cook.

  21. 5 stars
    These turned out delicious!! So moist. I didn’t have almond milk so I used coconut milk (from the can) and they still came out great. I also used eggs instead of egg whites.
    Thanks for the recipe, this is one of my favorite go to pages to find new things to try!

    1. Ahh yay! That makes me so happy to hear, Kari. I’m so glad these pumpkin cups were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3

  22. 5 stars
    My batter came out really thin (I think my pumpkin pure must be more liquidy?) and so I only added 1.5 cups of almond milk. And the batter because crazy thin! I should have stopped at 1 cup milk. So I added another 1/4 cup oats. They ended up making 16 muffins and I cooked them for just over 25 minutes. Turned out great! Probably could have left them in for a minute longer, but I’m leaving them out in the kitchen to dry out a bit before I store them in the fridge.

    1. It’s possible your pumpkin puree could have been more liquidy. This batter is definitely supposed to be a bit more liquidy than normal batter, but either way I’m glad these oatmeal cups turned out for you, Sarah. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

  23. Hi there I want to make these not sure how much of the pumpkin puree I need, I know it says I can but I have two different sizes of these.

  24. 5 stars
    Thank you for this recipe!! Needed an easy snack that I could sneak under my mask at work & wouldn’t get my hands messy at my desk haha and these are perfect! I used flax eggs & applesauce instead of the egg whites & coconut oil and made them in my mini muffin tin for delightful little oat bites. They made 24 minis with some batter left for a few full size cups. I also only used 1 cup of oat milk & they came out great! I’ll eat pumpkin anytime of year & these are like a little bite of pumpkin pie 🥧 Thanks again!!

  25. 5 stars
    Absolutely yummy! I’m a breastfeeding momma and was looking for ways to eat oats to help my supply other than just the boring bowl of oatmeal and these are it! I made a double batch and froze them and pull a couple out each day. The double batch made 24 cups with some left over.

    1. Yay!! So glad these oatmeal cups have been a hit, Danielle! Thanks for the review and star rating. I really appreciate it!

  26. 5 stars
    There’s finally a chill in the air and I’m transitioning from overnight oats to baked oatmeal cups! I used applesauce instead of the coconut oil and about 1.5ish cups of almond milk. I also left the nuts out. They’re perfect! Breakfast is my fav meal of the day and I’ll be looking forward to these all week long!

    1. Woo!! Pumped to hear these pumpkin oatmeal cups were a success, Kara! Thanks so much for trying them and for the review + star rating. I really appreciate it!

    1. Thank you so much, Krista! That means a lot to me. Thank you for taking the time to leave a review + comment.

  27. 5 stars
    I didn’t really make any major modifications, though I used the flax egg. Before I added the milk, I felt that 2 cups would be too much, so used only 1 cup. Skipped the nuts (didn’t have any), but of course included the chocolate. They turned out perfectly – and made 12. Love your baked oatmeal recipes, Brittany! (PS: Comments from 2013! This recipe LASTS!)

    1. So glad you loved this recipe, Kelly! Thanks for making it and for coming back to leave a review. I so appreciate it!