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Healthy Pumpkin Baked Oatmeal Cups: Easy Meal Prep

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These healthy pumpkin baked oatmeal cups are perfect for busy mornings. Made with simple, wholesome ingredients like oats, pumpkin puree, and maple syrup, they’re naturally sweetened, gluten-free adaptable, and freeze beautifully for easy meal prep.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened almond milk (or any milk)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional mix-ins: 1/3 cup dark chocolate chips, 1/4 cup chopped pecans or walnuts, 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with coconut oil.
  2. In a large mixing bowl, combine the dry ingredients: 2 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk together until evenly distributed.
  3. In a medium mixing bowl, whisk the wet ingredients: 1 cup pumpkin puree, 2 large eggs, 1/3 cup maple syrup, 1/2 cup unsweetened almond milk, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract. Whisk until smooth and well-combined.
  4. Pour the wet mixture into the dry ingredients. Use a spatula to fold together gently until oats are fully coated and no dry spots remain. Do not overmix.
  5. If using mix-ins, fold them in now (e.g., 1/3 cup dark chocolate chips).
  6. Let the batter rest for 5 minutes to allow oats to absorb moisture.
  7. Divide the batter evenly among the 12 muffin cups, filling each almost to the top.
  8. Bake for 20-25 minutes, until edges are golden brown and tops are set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  9. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the batter rest for 5 minutes before baking for softer, more cohesive cups. Use room temperature ingredients to prevent coconut oil from solidifying. Cool completely before storing to avoid sogginess. For extra crispy edges, brush tops with melted coconut oil before baking. Toast oats for 5-7 minutes at 350°F for a nuttier flavor.

Nutrition

Keywords: pumpkin baked oatmeal cups, healthy breakfast, meal prep, gluten-free breakfast, vegan oatmeal cups, pumpkin oatmeal cups

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