A delicious fall inspired healthy make ahead oatmeal cup recipe!
You guys, the other day I went for my morning walk and I actually wore pants. I dressed Eli in pants and a sweatshirt and it was glorious! Then last night we sat out on the deck and actually enjoyed ourselves without turning into a sweaty mess after a few minutes.
Fall is definitely in the air and I’m so happy! I’m pretty sure this calls for celebration. I’m celebrating today with these Healthy Pumpkin Pie Baked Oatmeal Cups 🙂
It’s kinda surprising that with all the oatmeal cup recipes on this site, I don’t have a pumpkin pie flavor yet. I’m changing that today and I think you’re going to thank me for that. Baked oatmeal cups are one of my all time favorite breakfasts.
You can make a big batch of them ahead of time and then just grab them in the morning for a quick and easy breakfast. I prefer them cold and don’t even bother heating them up myself, but they’re really easy to heat up if that is what you prefer. They’re also really versatile and you can make so many different flavors once you have a good base down.
My base recipe is gluten free (if made with gluten free oats) and vegan, no eggs needed for these oatmeal cups! It’s also refined sugar free. If you would like them even less sweet, you are more than welcome to reduce the amount of coconut sugar and maple syrup or even omit them altogether.
They’re also great for kids! Eli is obsessed with them and runs towards me with his hands up when I get them out of the refrigerator 🙂
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Healthy Pumpkin Pie Baked Oatmeal Cups
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 15 1x
- Category: Breakfast, Vegan, Gluten Free
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Pin RecipeIngredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoons salt
- 2⅓ cup unsweetened almond milk
- 1 1/2 cups pure pumpkin puree
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
Instructions
- Pre-heat oven to 375 degrees F. Add all dry ingredients to a large bowl and mix. Next, add all the wet ingredients and mix well until everything is combined.
- Spray a muffin tin with cooking spray or use muffin liners and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- Bake oatmeal cups for 20 minutes, or until cooked through. Remove from muffin pan and let cool on a baking rack before eating.
Notes
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
If you want to re-heat before eating, heat in a microwave for about 45 seconds or in the oven at 400 degrees F for 7-10 minutes.
Nutrition
- Serving Size: 1 Oatmeal Cup
- Calories: 122
- Sugar: 7 g
- Sodium: 69 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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Healthy Baked Oatmeal Cups – 6 Ways
Sarah @Whole and Heavenly Oven says
September 28, 2017 at 9:16 amIt finally turned to fall weather in Wisconsin yesterday too!! It was 90 degrees for a solid week, I kid you not. LOL. I’m gonna celebrate with you because these oatmeal cups look RIDICULOUSLY amazing, Izzy! Love love all that pumpkin pie goodness!
She Likes Food says
September 29, 2017 at 12:06 amIt was hot again here today 🙁 Glad you are getting some cooler weather finally! Thanks so much, Sarah! 🙂
Megan says
October 8, 2017 at 3:17 pmI made these today and they are amazing! I will definitely be making them again and can’t wait to try out your other baked oatmeal cup recipes. I have a baby on the way in November and these will be perfect for sleep deprived mornings!
She Likes Food says
October 8, 2017 at 11:10 pmYah! I’m so glad you liked them! Congratulations on the baby on the way! I lived on breakfast cookies and baked oatmeal after I had mine! They were life savers! And, I think oats are good for milk production 🙂
Monica says
October 8, 2017 at 11:42 pmI ly was my first attempt at baking these cups. I must say the flavor is fantastic. I do have a question though. The top of my cups were hard and felt uncooked. I’m afraid it’s because I used steel cut quick cooking oats? Or do you have other suggestions? Thank you for making such great, healthy recipes!
She Likes Food says
October 10, 2017 at 11:52 pmSometimes the tops of mine are a little harder, but once I refrigerate them they soften up really quickly. The steel cut oats could make them a little harder than usual though. Hopefully they’ll soften for you!
Jennifer Simpson says
October 15, 2017 at 9:52 pmI’m making these now, and the batter is delicious! Perfect for a quick breakfast for my children and I. Thank you for the easy, healthy recipe!!!
She Likes Food says
October 15, 2017 at 11:12 pmYah! I hope everyone likes them! 🙂
Jayne says
November 5, 2017 at 12:55 pmCan I use regular milk? My husband is allergic to nuts
She Likes Food says
November 5, 2017 at 7:18 pmFor sure!
Patricia says
June 15, 2018 at 3:15 amI was wondering which pumpkin puree you use, whether you make it yourself (and if so how) or whether you buy it. Thanks!
She Likes Food says
June 15, 2018 at 3:47 pmHi Patricia, I always just use a store-bought pumpkin puree because it’s much easier for me than making my own! Either would work well for this recipe though!
Becky says
October 14, 2019 at 2:57 pmCan these go from freezer to oven/microwave? How long to reheat? Thanks!
She Likes Food says
October 16, 2019 at 11:04 pmThey can! For the microwave I’d do 3-5 minutes and just check on them every 30 seconds or so. For oven, I’d do 350 degrees F for 10-15 minutes from frozen