October 7, 2021

Baked Pumpkin Oatmeal Cups

Name: Baked Pumpkin Oatmeal Cups
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 3 cups old fashioned rolled oats; 1 tbsp ground flax seed; 2 teaspoon pumpkin pie spice; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 eggs; 3/4 cup pumpkin puree; 1 cup milk; 1/3 cup pure maple syrup; 1/3 cup raisins; 1/3 cup walnuts, chopped

Recipes, Breakfast/Brunch, Vegetarian

Gooood morning! There’s something about waking up when you know that a delicious and healthy breakfast is already waiting for you, right?! That’s how I feel about these Pumpkin Oatmeal Cups ? It doesn’t matter if my walk with Luna is super cold – I know that I can heat this perfectly pumpkin-y breakfast up to eat with my cup of coffee as soon as I get back inside. Yes, please.

This idea actually came from a few of YOU! After you loved my Baked Apple and Banana Oatmeal Cups, a few of you requested a version with pumpkin. This was definitely the right call! So, my first batch wasn’t great and then I put off testing for a while – but I’m so glad I came back to it because this version is SO GOOD! Also, these baked oatmeal cups taste like a fall treat, and they’re even easier to make than my other ones because you don’t have to chop apples! Woooo!

Whether you’re really busy or you just love to meal prep, I hope this recipe makes your mornings a little bit easier. So, if you’re a Mom, this is a great recipe to share with your kiddos, too!

Baked Pumpkin Oatmeal Cups

Ingredients

3 cups old fashioned rolled oats
1 tbsp ground flax seed
2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup pumpkin puree
1/3 cup pure maple syrup
One cup milk
1/3 cup raisins
cup walnuts, chopped – 1/3

Instructions

1. First, preheat the oven to 350 degrees. Then, line or grease a muffin tin.

2. Then, add oats, ground flax seeds, pumpkin pie spice, baking powder, and salt to a large bowl. Mix together.

3. Next, in a smaller bowl, whisk 2 eggs. Then stir in pumpkin puree, milk, and maple syrup.

4. Once that is all combined and smooth, pour the wet ingredients into the dry ingredients and mix together.

5. Then, stir in the raisins and chopped walnuts.

6. So, use an ice cream scooper to distribute the mixture evenly into 12 muffin cups.

7. Then, bake for 20 minutes.

8. Let them cool for at least 10 minutes after removing from the oven.

9. So, after they cool completely, you can store the extras in the refrigerator or freezer!

Baked Pumpkin Oatmeal Variations

Gluten Free

Oats are naturally gluten free, but if you are very intolerant, a lot of brands have Gluten Free varieties now. Also, this just ensures that the oats you’re getting were processed in a gluten free facility. Old Fashioned Rolled Oats work best for this recipe – I get mine from Thrive Market!

Flax Eggs

If you are vegan or allergic to eggs, you can still make this recipe!! I have followed Minimalist Baker’s tutorial in the past and it is super easy. Then, combine 1 tbsp of ground flaxseed and 1.5 tbsp water in a small bowl. So, let it sit for 5 minutes to thicken. Then, you have a replacement for 1 egg! Flax is also extremely nutritious, which is why I added it in to the recipe, even if you’re using regular eggs! So, they are packed with protein, fiber, omega-3 fatty acids, and lots of other vitamins and minerals.

Nut Milks

Are you lactose-intolerant? Or do you just never have dairy milk on hand? I left “milk” really vague in the recipe, because I’ve found that you can use whatever you have on hand. Also, I used oat milk when I shot this recipe, but I know almond milk works, too! You definitely don’t need to stick with a dairy milk.

Mix Ins

This is the fun part, isn’t it?! Personally, I love raisins and pumpkin together. My mom always put raisins in the pumpkin bread recipe she made every year when I was growing up. You guys also might remember that I have a deep love for walnuts. I love having them on hand because they are so versatile… what else can you eat with breakfast, snack time, or a savory salmon dinner? They also provide a TON of health benefits, too!

If you don’t like raisins and walnuts, of course there are other options! You could increase the treat-factor and turn these into pumpkin chocolate chip muffin cups. So, I personally don’t love pumpkin recipes with chocolate chips… but I know that I’m in the minority with that opinion ?

Also, I think this recipe would be delicious with tangy dried cherries or cranberries, pepitas, pecans… you can really make it your own at this step. Just be sure to stick to 2/3 cups of total mix-ins so you don’t change the recipe too much! For example, instead of 1/3 cup of raisins, use 1/3 cup of chocolate chips; and instead of 1/3 cup of chopped walnuts, used 1/3 cup of pepitas.

Make a double batch!

If you’re the kind of person who likes to stock up your freezer when you meal prep, feel free to make a double batch of these! As is, this recipe makes 12 oatmeal cups, so doubling the recipe will allow you to make 24 at one time.

How to Serve and Store Pumpkin Oatmeal Cups

How to Serve

I like to eat these warm with a little bit of almond butter on top… with a cup of coffee, duh ? So, that being said, you don’t need to heat them up or add anything! But if you’re in a rush, you can just grab one out the fridge, eat it quickly, and go about your day. Easy peasy!

If you have a sweet tooth, you could also drizzle some more pure maple syrup over the top of these, but I personally think they’re sweet enough without that.

How to Store

When I’ve made these, I put about 8 in an airtight container in the refrigerator to eat throughout the week. You could also just cover the muffin tin with foil and pop them in the fridge that way, too. They will stay fresh for up to 5 days.

I put the other 4 in the freezer for another week! I usually wrap them tightly in tin foil. And then a day before I’m ready to eat them, I’ll pop them in the fridge to defrost. Also, I like to write the date on the foil so I don’t forget how long they’ve been in the freezer. Moreover, I know to eat them within 1-2 months of baking them. In fact, this helps avoid the “how old are these?!” conversation when you inevitably need to clean out your freezer because it’s overflowing. I’m not the only one with that problem, right?!