Looking to switch up your meal prep routine this fall? Try these baked pumpkin oatmeal cups! Quick and easy to make and kid-friendly for lunch boxes.
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In this post:
About This Recipe
Cooking Tips
Video Instructions
Printable Recipe
I know you’re a huge fan of baked oatmeal cups. Aren’t you? I mean, the chocolate chip banana ones I shared a few months ago are pretty popular here on Savory Nothings.
I know I only just told you about the blackberry cobbler ones too, but now that Labor Day is over and we can all wear sweaters and boots and put pumpkin spice over everything, I couldn’t keep this baked pumpkin oatmeal a secret any longer.
You’ll need them this fall because they will make your life so much easier.
Every morning you’re running late. Every time you don’t know what to tuck into that lunch box (because, ugh, how can you be out of bread again?!).
And every single time you have kids whining because they’re SO hungry, and you need something filled with good energy pretty much on the spot.
Make a double batch and tuck them away in the freezer alongside a stash of both pumpkin waffles and pumpkin pancakes – you’ll have some on hand all season long for each and every scenario I just described.
Oh, you get mommy hanger attacks? Don’t worry. You’re allowed to sneak one mid-morning, too.
Recipe tips
Don’t overbake them
They’ll still be a bit soft when you take them out of the oven, but the oats keep soaking up some liquid as they cool.
If you bake them until they’re very firm, they’ll be dry once they’re cooled. They should be set, but not too firm to the touch to be perfect.
Either use no liners or silicone liners
Paper liners aren’t too good with these I’ve found.
I usually stick to no liners, but if you like to add a pop of color and something to prevent them from getting totally squished in a lunch box, you can use some silicone liners.
These on Amazon are pretty cute. (*affiliate link)
Use whatever add-ins you like
I love making them with pecans or walnuts for myself and my husband, but if I make them for my preschooler and one year old I typically leave them out.
I hear miniature chocolate chips are pretty delicious instead, but you could also go plain or use cranberries (which are pretty delicious in regular pumpkin oatmeal as well)… Whatever you and your kids love.
Watch the recipe video
Baked Pumpkin Oatmeal Cups
Recipe details
Ingredients
- 1 cup canned pumpkin
- 1 cup milk
- 2 large eggs
- 2 tablespoons oil
- ¼ cup maple syrup
- 2 tablespoons light brown sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 cups oats
- ⅓ cup chopped walnuts or pecans, miniature chocolate chips, cranberries…
Instructions
- Heat your oven to 400°F (200°C). Prepare a 12 cup muffin pan with silicone liners OR by slightly greasing them.
- Whisk together the pumpkin, milk, eggs, oil, maple syrup, sugar, pumpkin pie spice and salt in a large bowl.
- Fold in the oats and chopped nuts.
- Evenly distribute the batter between the prepared muffin cups. Bake in the preheated oven for about 15 minutes or until set. Cool in the pan for 10 minutes, then cool completely on a wire rack.
Tonya says
I made this recipe and loved it! I was surprised at how cake like these turned out yet still resembled oatmeal breakfast without cooking it on the stove. They were soft, cooked, and had such a lovely fall flavor!
Meagan says
These are amazing and really simple to make! We sprinkled a few chocolate and peanut butter chips on top!
Anella says
This recipe sounds great and I will be trying this out soon.
Can I use butter instead of oil?
Thanks.
Nora says
Anella, yes you can absolutely use melted butter in place of oil.
Michele Jones says
I’m on Weight Watchers. Using skim milk and 50% less sugar cranberries, these muffins are only 2 points each on purple! They’re a great change up to my usual breakfasts. I think the cranberries add a nice tang to the sweet pumpkin mixture. I did wonder if it could use just a tiny bit more salt though. Great recipe! Thank you!!
Sarah says
I am also doing purple – swapped milk for 2% Greek yogurt (and a bit of almon milk to get it wet enough). Swapped cinnamon applesauce for the oil. Added some raisins (that’s what I had). And added an extra egg to make sure it was firm enough (I used more pumpkin because I was finishing a can). I know – recipe alterations! Yoi! But, only one point! They are cooling now and I can’t wait to try.
Rob Powers says
I made them again. Double batch. Heavy raisins and walnuts. I freeze them on a baking sheet and parchment paper then put the frozen ones in a gallon ziplock for keeping in the freezer. One minute in the microwave with a smear of butter makes a fabulous quick breakfast or snack. My wife and I eat them all the time. Two dozen last us two or three weeks. I double the batch and throw in a cup of raisins and a cup of chopped walnuts.
Louise says
These are so good Thankyou for the recipe
Nora Rusev says
Thank YOU for making them, Louise!
Melinda says
MelindaDoes it matter whether I use quick cooking or old fashioned oats? What about steel-cut?
Nora Rusev says
Melinda, quick-cooking turn out a bit more cake-like and old fashioned a bit more chewy. I don’t think steel cut oats work. Hope that helps!
Michelle says
I followed as written but baked in a Pyrex instead of individual muffins. 25 min was the perfect cooking time and we loved it. It is the perfect amount of light sweetness and a great winter breakfast treat.
Thanks for the recipe!
Nora Rusev says
I’m so glad, Michelle! Thank you for coming back to leave a review, I appreciate it so very much.
Bree says
I have a gas oven and they took much longer to cook. I covered my muffin tins with tin-foil after about 30 min of baking uncovered the covered for 10 more min. The muffins are tasty but wish they were a little sweeter. Simple recipe will try again.
Jen says
I make these weekly! Such a delicious, healthy fall snack! Thanks for the yumminess!!
Lydia says
Would would be a good sub for eggs, to make the recipe vegan?
Bree says
Applesauce is usually a good substitute.
Trish says
What can be used instead of maple syrup?
Nora says
Hi Trish, you could use honey instead!
Mauree says
Have you ever put this in a 8×8 baking dish? If so, how long would you cook?
Nora says
Hi Mauree, I have! I actually use a 7×11 pan, but it should be the same. I bake it 25-35 minutes (depends on the exact size and depth of your pan, if you let the mix sit in the fridge overnight etc.). Let me know how it turns out for you!
Sabine says
Lucky me that I have lots of canned pumpkin at home. Will try this recipe at the weekend. Love that it is so easy.