This Pumpkin Baked Oatmeal Cups recipe is made with healthy oats, pumpkin, maple syrup, a touch of chocolate chips, and pumpkin pie spice. It's the perfect cozy yet portable breakfast or snack for the fall season.
Pumpkin Baked Oatmeal Cups
If you are on team pumpkin, you are going to LOVE these Pumpkin Baked Oatmeal Cups! This crazy simple one-bowl recipe features all sorts of cozy fall goodness like old-fashioned oats, real pumpkin puree, maple syrup, and a touch of chocolate chips. Those are optional... but I highly recommend adding them!
If you are not familiar with Baked Oatmeal it's basically oats combined with some sort of milk and eggs to create a kind of loaf or cake consistency. It's a great way to make a large batch of oatmeal that can be either served right away or eaten throughout the week. Baked Oatmeal is often made in a baking dish and cut into squares, but this version skips that step and bakes the oatmeal in a muffin tin. The result is a perfectly portable and simple baked oatmeal that you don't even need to cut!
I love that you can make these on Sunday and Monday and enjoy them all week long. They are such a fabulous make-ahead breakfast. I love baked oatmeal for meal prep!
Looking for more traditional Baked Oatmeal? Make sure to try my traditional Pumpkin Pie Baked Oatmeal and Apple Pie Baked Oatmeal.
Here's my you'll love my Healthy Pumpkin Baked Oatmeal Cups recipe...
This Pumpkin Baked Oatmeal Cups recipe is not a sweet dessert but more of a healthy breakfast with just enough sweetness to satisfy that pumpkin spice craving. The sweetness comes from a small amount of maple syrup and of course the chocolate chips! They are overly sweet or sugary, which is what I'm looking for in a healthy breakfast or snack. If you want a more indulgent version you could add some coconut or brown sugar to the mix. 🙂 I promise not to judge.
If you are looking for a slightly healthier version just leave the chocolate chips out. I do that when I'm making them for the twins.
Another reason to love this recipe? The cinnamon and pumpkin pie spice smell amazing when they are baking too. The whole house smells blissfully like fall.
This Pumpkin Baked Oatmeal Cups recipe comes together with just a few ingredients you probably already have in your pantry!
- Oatmeal: Regular Old Fashioned Oats or even Gluten-Free Oats will work. I like the consistency of using classic oatmeal and not quick-cooking oatmeal though.
- Pumpkin Puree: To get the full flavor and health benefits of the oatmeal buy classic pumpkin puree and not pumpkin pie mix.
- Egg: One egg is enough to allow this to combine well.
- Maple Syrup: You can use any sweetener you prefer to make this but I like to cozy fall flavors of maple syrup with this.
- Milk: Any type of milk will work for this! You can use regular or dairy-free like Almond Milk.
- Chocolate Chip: The chocolate chips are a fun addition! You can leave them out to make these Baked Pumpkin Oatmeal Cups a bit healthier.
- Spices & Baking Essentials: To round out this recipe you'll need Pumpkin Pie Spice, Cinnamon, Vanilla Extract, and Baking Powder.
How to Make Healthy Pumpkin Baked Oatmeal Cups:
- Preheat the oven to 350 degrees and spray 12 muffin tins with cooking spray.
- In a medium bowl mix together your dry ingredients first. You'll want the oatmeal, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
- In the same bowl add the wet ingredients (pumpkin puree, egg, maple syrup, vanilla extract, and milk) on top. Stir until well combined. Fold in the chocolate chips at the end.
- Carefully divide the mixture into 12 muffin containers. I like to use an ice cream scoop for an easy mess-free transfer.
- Bake for about 30 minutes. When you pull them out of the oven run a knife around the sides of the pan to keep them from sticking.
- Serve the Pumpkin Baked Oatmeal Cups right away or store them to enjoy on another day!
Variations & FAQ
I love this Pumpkin Baked Oatmeal Cups recipe as written, but here are some fun ways to mix it up.
- Make it Vegan: Use a flax egg and non-dairy milk.
- Add More Goodies: Other fun additions to this recipe would be dried cranberries, raisins, walnuts, or pumpkin seeds.
- Double it Up: You can easily double or triple this recipe and then freeze it! See my directions below for freezing the baked oatmeal.
How do I serve baked oatmeal cups?
- Serve it as a Muffin: Let them cool and serve it as a muffin. It makes a great portable snack.
- Serve it in a Bowl: Put the Pumpkin Baked Oatmeal Cups in a bowl and add some milk.
- Serve with Toppings: Add fun toppings like greek yogurt or even fruit like bananas.
How do I store this recipe?
Store this recipe in an airtight container in the fridge for up to 5 days.
Can I make baked oatmeal ahead of time?
Yes! You can make this entire recipe ahead of time and then reheat the muffins. You can reheat the muffins in the microwave for 30 seconds to one minute or in the oven at 350 for about 5-10 minutes. This recipe is perfect for a make-ahead breakfast or meal prep for the week.
Can I freeze this recipe?
YES! Allow the Baked Oatmeal Cups to cool completely. Then freeze the cups individually. They will keep for up to three months.
This Pumpkin Baked Oatmeal Cups Recipe is the Perfect Fall Breakfast!
I do really love this Pumpkin Baked Oatmeal Cups recipe because it's the perfect simple fall breakfast or snack. The only problem is you're probably going to want to eat the whole batch! These are truly family and toddler approved.
I hope you enjoy this yummy healthy oatmeal recipe as much as I do. Happy cooking!
More Baked Oatmeal Recipes to Love:
- Pumpkin Pie Baked Oatmeal
- Apple Pie Baked Oatmeal
- Triple Berry Baked Oatmeal
- Chunky Monkey Baked Oatmeal
- Gingerbread Baked Oatmeal Cups
- Strawberry Chocolate Chip Baked Oatmeal Cups
More Healthy Pumpkin Recipes to Love:
- Healthy Pumpkin Pie Energy Bites
- Pumpkin Pie Overnight Oats
- Healthy Pumpkin Pie Smoothie
- Crock Pot Pumpkin Pie Steel Cut Oats
- No Bake Healthier Chocolate Covered Pumpkin Fudge
Chocolate Chip Pumpkin Baked Oatmeal Cups recipe
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree, not pumpkin pie mix
- 1 egg, beaten
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup milk
- ¼ cup chocolate chips
- cooking spray
- Preheat the oven to 350 degrees. Spray two 6-count muffin pans with cooking spray.
- Mix the oatmeal, baking powder, pumpkin pie spice, cinnamon, and salt together in a bowl.
- Add the pumpkin, egg, maple syrup, vanilla extract, and milk. Stir well. Fold in the chocolate chips.
- Carefully divide the mixture into the 12 muffins containers. A mini ice cream scoop can help. The batter will not rise.
- Bake for 30 minutes.
- When you pull the muffins out, run a knife around the sides of the muffins to keep them from sticking!
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