Description
Pumpkin Baked Oatmeal Cups are the perfect grab-and-go breakfast! Packed with fall flavors, these healthy oatmeal cups are made with wholesome ingredients like oats, pumpkin puree, and lightly sweetened with honey or maple syrup. They’re gluten-free (if using certified gluten-free oats), meal-prep friendly, and easy to freeze. Perfect for busy mornings!
Ingredients
Scale
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, honey, almond milk, and vanilla extract until smooth.
- Combine the wet and dry ingredients and mix until fully incorporated.
- Fold in the chopped pecans if using.
- Divide the mixture evenly into the muffin tin, filling each cup almost to the top.
- Bake for 20-25 minutes until set and lightly golden. Let cool before serving.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Substitutions: Use flax eggs for a vegan option, and feel free to swap the pecans for walnuts or add chocolate chips.
- Customization: Add dried cranberries or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: ~120
- Sugar: 6g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
