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Healthy Pumpkin Oat Baked Oatmeal Cups

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These Healthy Pumpkin Oat Baked Oatmeal Cups are a quick and easy grab-and-go breakfast, perfect for meal prep. Made with simple ingredients like oats, pumpkin puree, and warm spices, they’re moist, tender, and taste like autumn in a cup.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 cup (120ml) milk (dairy, almond, oat, or coconut)
  • 2 tablespoons coconut oil, melted (or melted butter or neutral oil)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, chopped pecans, or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with coconut oil or butter, or line with paper liners.
  2. In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir well.
  3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined. Do not overmix.
  5. If using, fold in chocolate chips, nuts, or dried fruit. Reserve a few to press on top for presentation.
  6. Let the batter rest for 5 minutes to allow the oats to absorb liquid.
  7. Scoop the batter evenly into the 12 muffin cups, filling almost to the top.
  8. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cups cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

For best results, use old-fashioned rolled oats, not quick-cooking or steel-cut. Let the batter rest for 5 minutes before baking to ensure tender cups. Grease the muffin tin well to prevent sticking. These cups taste even better on day two after flavors meld. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal, healthy breakfast, meal prep, pumpkin spice, fall breakfast, grab-and-go breakfast

Find it online: https://bitesienna.com/healthy-pumpkin-oat-baked-oatmeal-cups-easy-and-perfect-for-meal-prep/