Start the day off right with these Healthy Pumpkin Pie Baked Oatmeal Cups. They’re packed with fiber, which helps fight heart disease and diabetes, and keeps you feeling full until lunchtime. These oatmeal cups are free of most common allergens and great for snacks and desserts. Top with whipped cream for the whole pumpkin-pie experience!
This post was originally published on Sept. 27, 2017. I have updated it with new photos and information.
I never get sick of baked oatmeal yet; it’s one of the best things you can eat in the morning, and these make-ahead baked pumpkin oatmeal cups are the perfect way to get your oats in. They’re made in one bowl and can be stored in the freezer or refrigerator for an easy grab-and-go breakfast daily.
Why You’ll Love This Baked Pumpkin Oatmeal
- It’s a great way to start the day – Oats are healthy and packed with fiber. Starting the day with a serving or two of oats is a great idea–among other benefits, they can lower your risk for heart disease and diabetes.
- It’s easy to make – These easy oatmeal cups require just one bowl, and this recipe is foolproof and flexible. Feel free to change ingredient amounts or add in ingredients like protein powder. Ask me in the comment section if you have any questions about that.
- They’re not too sweet – I love these baked oatmeal cups for breakfast because they’re not loaded with sugar and won’t make you crash an hour or so after eating. If you have a sweet tooth, top them with whipped cream or caramel sauce.
Pumpkin Pie Baked Oatmeal Recipe Ingredients
- Oats – I use old-fashioned rolled oats in this recipe. If you have gluten issues, ensure your oats are gluten-free certified. I haven’t made this recipe using steel-cut oats, so I’m not sure if they’ll work well, but I’ll update the recipe if I try them out.
- Milk – Any kind of milk or liquid will work well in this recipe. I like to use plain, unsweetened plant-based milk, like almond milk.
- Pumpkin Puree – These oatmeal cups use one whole can of pumpkin. Make sure to use pure pumpkin puree and not pumpkin pie filling. You can also use homemade pumpkin puree if you have some on hand.
- Sweetener – This baked oatmeal recipe is sweetened with pure maple syrup, coconut sugar, and vanilla extract. It’s not super sweet, but it’s perfect for a breakfast or snack. You are more than welcome to add extra coconut sugar if you want it to be a bit sweeter.
- Spices – This recipe includes cinnamon, ginger, cloves, and nutmeg. You can also use a couple of teaspoons of pumpkin pie spice if you like.
- Baking Powder, Salt
How To Make Pumpkin Pie Baked Oatmeal Cups
- Preheat oven to 375 degrees F and lightly grease a muffin pan. You can also use muffin liners. Add the pumpkin puree, milk, maple syrup, coconut sugar, and vanilla to a large bowl. Whisk the mixture together well until the pumpkin is completely mixed in.
- Next, add the oats, spices, baking powder, and salt. Mix until all ingredients are well combined. Let sit for about 10 minutes so the oats absorb some liquid.
- I like to use a 1/4 cup scoop to put the oat batter into the muffin pan. They won’t rise much, so you can fill them pretty high. This recipe should make 12 large oatmeal cups or about 14-16 smaller ones.
- Place the oatmeal cups in the oven and bake until they are cooked through and firm to the touch, about 35-40 minutes. Remove from the oven and let cool in the muffin pan for about 15 minutes before taking them out. These oatmeal cups can be eaten cold, at room temperature, or reheated in the microwave. Eat plain or top with whipped cream, caramel sauce, or butter.
Baked Oatmeal Cup Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes. If you’re sensitive to gluten, make sure to get a brand that is certified gluten-free.
- Are these oatmeal cups vegan? Yes, I use plant-based milk, which makes them vegan and dairy-free—no eggs needed!
- Can this baked oatmeal be made using steel-cut oats? I haven’t tried this recipe with steel-cut oats, so I can’t say how well they work, but I will update you if I do!
- Are these freezer-friendly? Yes, allow them to cool completely, then place them in a freezer-friendly, airtight container and freeze for up to 3 months. Thaw in the microwave, on the counter, or in the refrigerator.
- Should these be eaten warm or cold? You can eat these oatmeal cups cold, at room temperature, or warmed up. I usually just eat mine cold.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Make Ahead Baked Oatmeal Cups?
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Check Out Exactly How To Make These Pumpkin Pie Baked Oatmeal Cups Below!
Print
Healthy Pumpkin Pie Baked Oatmeal Cups
- Total Time: 55 minutes
- Yield: 12-15 1x
- Diet: Vegan
Description
Give yourself a head start by beginning your day with these Healthy Pumpkin Pie Baked Oatmeal Cups! They’re packed with fiber, which can aid in heart health and protect against diabetes. These easy oatmeal cups can be made ahead of time for a quick and healthy grab and go breakfast!
Ingredients
- 2⅓ cup unsweetened almond milk
- 1 1/2 cups pure pumpkin puree (1 (15 oz) can)
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 2 tablespoons ground flax seed
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoons salt
Instructions
- Pre-heat oven to 375 degrees F and lightly grease a muffin pan. You could also use muffin liners. To a large bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, ground flax seed and vanilla. Whisk mixture together well, until the pumpkin has been completely mixed in.
- Next, add the oats, spices, baking powder and salt. Mix together until all ingredients are well combined. Let sit for about 10 minutes so that the oats can absorb some of the liquid.
- I like to use a 1/4 cup scoop to scoop the oat batter into the muffin pan. They won’t really rise too much so you can fill them pretty high. This recipe should make 12 large oatmeal cups or about 14-16 smaller ones.
- Place oatmeal cups in the oven and bake until they are cooked through and firm to the touch, about 35-40 minutes. Remove from the oven and let cool in the muffin pan for about 15 minutes before taking them out. These oatmeal cups can be eaten cold, room temperature or heated up in the microwave. Eat plain or top with whipped cream, caramel sauce or butter.
Notes
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
If you want to re-heat before eating, heat in a microwave for about 45 seconds or in the oven at 400 degrees F for 7-10 minutes.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Breakfast, Vegan, Gluten Free
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Oatmeal Cup
- Calories: 122
- Sugar: 7 g
- Sodium: 69 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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THis looks like a delicious recipe and I look forward to making it! The recipe lists 2 Tablespoons ground Flax seed, but Flax seeds are never mentioned in the directions. I assume they’re added at the same time as the oatmeal, spices, baking powder and salt?
Thanks!
Hi Sherri, I apologize for that! I have added it into the directions now! I usually put it in with the wet ingredients but putting it in with the dry ones would work too 🙂
Love these as a go to snack or quick breakfast! So easy and delicious!
Thank you!!
I have tried your other oatmeal cup recipes am
Nd love them. So happy you added this one and am trying it this morning per your recipe. But am wondering if I can use my pumpkin pie spice in the future? Would I use 3.5 tsp?
Yes, you can! I’d probably only use about 2 teaspoons 🙂
Can these go from freezer to oven/microwave? How long to reheat? Thanks!
They can! For the microwave I’d do 3-5 minutes and just check on them every 30 seconds or so. For oven, I’d do 350 degrees F for 10-15 minutes from frozen
I was wondering which pumpkin puree you use, whether you make it yourself (and if so how) or whether you buy it. Thanks!
Hi Patricia, I always just use a store-bought pumpkin puree because it’s much easier for me than making my own! Either would work well for this recipe though!
Can I use regular milk? My husband is allergic to nuts
For sure!
I’m making these now, and the batter is delicious! Perfect for a quick breakfast for my children and I. Thank you for the easy, healthy recipe!!!
Yah! I hope everyone likes them! 🙂
I ly was my first attempt at baking these cups. I must say the flavor is fantastic. I do have a question though. The top of my cups were hard and felt uncooked. I’m afraid it’s because I used steel cut quick cooking oats? Or do you have other suggestions? Thank you for making such great, healthy recipes!
Sometimes the tops of mine are a little harder, but once I refrigerate them they soften up really quickly. The steel cut oats could make them a little harder than usual though. Hopefully they’ll soften for you!
I made these today and they are amazing! I will definitely be making them again and can’t wait to try out your other baked oatmeal cup recipes. I have a baby on the way in November and these will be perfect for sleep deprived mornings!
Yah! I’m so glad you liked them! Congratulations on the baby on the way! I lived on breakfast cookies and baked oatmeal after I had mine! They were life savers! And, I think oats are good for milk production 🙂
It finally turned to fall weather in Wisconsin yesterday too!! It was 90 degrees for a solid week, I kid you not. LOL. I’m gonna celebrate with you because these oatmeal cups look RIDICULOUSLY amazing, Izzy! Love love all that pumpkin pie goodness!
It was hot again here today 🙁 Glad you are getting some cooler weather finally! Thanks so much, Sarah! 🙂