Print

Easy Baked Pumpkin Oatmeal Cups (Perfect Meal Prep)

baked pumpkin oatmeal cups - featured image
Print Recipe

These quick baked pumpkin oatmeal cups are the perfect meal prep breakfast. Made with simple ingredients like rolled oats, pumpkin puree, and warm spices, they come together in about 30 minutes for a week’s worth of delicious, portable breakfasts.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup (240ml) milk (dairy, almond, oat, or soy)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 2 tablespoons (30ml) coconut oil, melted (or neutral oil)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/4 cup (40g) chocolate chips (optional)
  • 1/4 cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with oil or butter, or line with paper liners (spray liners with non-stick spray).
  2. In a medium bowl, whisk together the rolled oats, pumpkin pie spice, baking powder, and salt.
  3. In a large bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined. Fold in any optional mix-ins (nuts, chocolate chips, or dried cranberries) if using.
  5. Let the batter rest for 5-10 minutes to allow the oats to absorb the liquid.
  6. Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, until the tops are set and a toothpick inserted into the center comes out clean.
  8. Let the cups cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Letting the batter rest for 5-10 minutes is crucial for the best texture—it allows the oats to absorb liquid, preventing dry or crumbly cups. For vegan version, use two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes). Store in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months. Reheat in microwave for 20-30 seconds (refrigerated) or 45-60 seconds (frozen).

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal, meal prep breakfast, pumpkin breakfast, healthy breakfast, fall breakfast

Find it online: https://clunkcook.com/easy-baked-pumpkin-oatmeal-cups-perfect-meal-prep/