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Quick Pumpkin Baked Oatmeal Cups – Easy Meal Prep Recipe

pumpkin baked oatmeal cups - featured image

These quick pumpkin baked oatmeal cups are the perfect make-ahead breakfast, ready in 30 minutes and packed with warm fall spices. They’re filling, portable, and ideal for busy mornings.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs
  • 1 cup (240ml) milk (dairy or plant-based)
  • 1/3 cup (80ml) pure maple syrup
  • 3 tablespoons (42g) coconut oil or butter, melted and slightly cooled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chocolate chips, dried cranberries, or chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners and lightly grease with cooking spray.
  2. In a large bowl, whisk together rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  3. In a separate bowl, whisk together pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Let the mixture rest for 5 minutes to allow oats to absorb liquid.
  5. Divide mixture evenly among the 12 muffin cups, filling almost to the top. If using mix-ins, sprinkle on top.
  6. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for exactly 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Let the mixture rest for 5 minutes before baking to ensure tender texture. Grease liners even if non-stick. For best results, use room temperature ingredients. Oatmeal cups can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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