Cozy Pumpkin Baked Oatmeal Cups: Easy Meal Prep Recipe
These cozy pumpkin baked oatmeal cups are the perfect meal prep breakfast—easy to make, naturally sweetened, and freezer-friendly. They’re kid-approved and adult-friendly, with a tender texture that sets them apart from other baked oatmeal recipes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (180g) rolled oats (old-fashioned oats)
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1 cup (240ml) milk (any kind)
- 1/3 cup (80ml) maple syrup
- 3 tablespoons melted coconut oil (or neutral oil/butter)
- 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup chocolate chips, 1/4 cup dried cranberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with cooking spray.
- In a medium bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and salt until evenly combined. Set aside.
- In a large bowl, whisk the eggs until frothy. Add the pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until completely combined and uniform in color.
- Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix. The batter will be looser than expected.
- If using mix-ins, fold them in with a few gentle strokes.
- Divide the batter evenly among the 12 muffin cups, filling each almost to the top (about 1/3 cup per cup).
- Bake on the middle rack for 18-22 minutes, until the tops are set and golden brown around the edges. A toothpick inserted in the center should come out mostly clean.
- Cool in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before storing.
Notes
Don’t overmix the batter to avoid dense cups. Use room temperature ingredients to prevent coconut oil from seizing. Let cups cool completely before storing to avoid sogginess. For best results, use good quality parchment paper liners and spray them lightly with cooking spray. These cups taste even better on day two as the spices meld.
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 185
- Sugar: 9
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
Keywords: pumpkin baked oatmeal cups, meal prep breakfast, healthy breakfast, fall breakfast, oatmeal cups, pumpkin oatmeal, freezer-friendly breakfast