• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Breakfast / Oatmeal / Baked Pumpkin Oatmeal Cups

Baked Pumpkin Oatmeal Cups

25 minutes mins
| 26 Comments |
4.73 from 36 votes
Jump to Recipe 09/05/17 | Updated: 05/27/20 | by Nora

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.

stacked pumpkin oatmeal cups on black dish

* I make a commission for purchases made through these links.

In this post:

About This Recipe
Cooking Tips
Video Instructions
Printable Recipe

Baked pumpkin oatmeal is a super delicious and healthy fall breakfast idea. Make them and stash them in your freezer!

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

close up photo of pumpkin baked oatmeal

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.

fork digging into pumpkin baked oatmeal

Watch the recipe video

Printable recipe

Printable Recipe Card
stacked pumpkin oatmeal cups on black dish
Pin Recipe

Baked Pumpkin Oatmeal Cups

These baked pumpkin oatmeal cups are a great meal prep idea for fall. Stash them in your freezer!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.73 from 36 votes
Print Add Review

Recipe details

Prep 10 minutes mins
Cook 15 minutes mins
Total 25 minutes mins
Difficulty Easy
Servings 12 oatmeal cups
Nutrition 150 kcal

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.
Want to save this recipe?Create an account for free and start your personal Savory Nothings recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Nutrition

Serving: 1oatmeal cupCalories: 150kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 29mgSodium: 71mgPotassium: 157mgFiber: 2gSugar: 8gVitamin A: 3250IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

black crock with black beans

< Previous Post

female hand sticking toothpick into meatball

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Sandy says

    July 26, 2022 at 9:59 pm

    These are amazing! This will be my 4th time I’ve made them! I make a batch and freeze them! Each morning I take one or two out to take to work for breakfast. I’ve used assorted nuts! Today I’m using pistachios (yum) I also use coconut oil instead! They are so moist and yummy!!!!! I highly recommend these! I don’t usually do reviews but just had to for this recipe! ❤️❤️❤️Thank you this will be a forever favourite

    Reply
    • Nora says

      August 21, 2022 at 11:32 am

      I’m so glad, Sandy!

      Reply
  2. Christina says

    March 20, 2022 at 6:25 pm

    5 stars
    These are delicious!!! I used apple butter instead of oil. Also realized half way through baking that I forgot the milk. They came out amazing even without the milk. Very cake like & so insanely good. Will make these often!!

    Reply
    • Nora says

      March 21, 2022 at 9:46 pm

      Glad they turned out well, Christina!

      Reply
  3. Tonya says

    November 04, 2020 at 6:52 pm

    5 stars
    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!

    Reply
  4. Meagan says

    October 15, 2020 at 5:22 pm

    5 stars
    These are amazing and really simple to make! We sprinkled a few chocolate and peanut butter chips on top!

    Reply
  5. Anella says

    September 23, 2020 at 12:56 am

    This recipe sounds great and I will be trying this out soon.
    Can I use butter instead of oil?

    Thanks.

    Reply
    • Nora says

      September 23, 2020 at 8:20 am

      Anella, yes you can absolutely use melted butter in place of oil.

      Reply
  6. Michele Jones says

    August 19, 2020 at 5:23 pm

    5 stars
    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!!

    Reply
    • Sarah says

      October 27, 2020 at 2:52 am

      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.

      Reply
  7. Rob Powers says

    June 30, 2020 at 10:01 pm

    5 stars
    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.

    Reply
  8. Louise says

    May 17, 2020 at 6:42 pm

    These are so good Thankyou for the recipe

    Reply
    • Nora Rusev says

      May 18, 2020 at 8:50 pm

      Thank YOU for making them, Louise!

      Reply
  9. Melinda says

    February 23, 2020 at 12:32 am

    MelindaDoes it matter whether I use quick cooking or old fashioned oats? What about steel-cut?

    Reply
    • Nora Rusev says

      February 23, 2020 at 9:11 am

      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!

      Reply
  10. Michelle says

    December 02, 2019 at 1:53 pm

    5 stars
    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!

    Reply
    • Nora Rusev says

      December 03, 2019 at 12:07 pm

      I’m so glad, Michelle! Thank you for coming back to leave a review, I appreciate it so very much.

      Reply
  11. Bree says

    November 13, 2019 at 5:16 am

    3 stars
    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.

    Reply
  12. Jen says

    November 08, 2019 at 4:25 pm

    5 stars
    I make these weekly! Such a delicious, healthy fall snack! Thanks for the yumminess!!

    Reply
  13. Lydia says

    July 29, 2019 at 10:45 pm

    5 stars
    Would would be a good sub for eggs, to make the recipe vegan?

    Reply
    • Bree says

      November 13, 2019 at 5:17 am

      Applesauce is usually a good substitute.

      Reply
  14. Trish says

    January 09, 2019 at 12:41 am

    What can be used instead of maple syrup?

    Reply
    • Nora says

      January 10, 2019 at 8:38 pm

      Hi Trish, you could use honey instead!

      Reply
  15. Mauree says

    August 15, 2018 at 11:09 pm

    Have you ever put this in a 8×8 baking dish? If so, how long would you cook?

    Reply
    • Nora says

      August 17, 2018 at 8:40 am

      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!

      Reply
  16. Sabine says

    September 26, 2017 at 6:35 pm

    Lucky me that I have lots of canned pumpkin at home. Will try this recipe at the weekend. Love that it is so easy.

    Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Summer Recipes

  • overhead closeup of broccoli salad in white bowl
    Loaded Broccoli Salad
  • overhead view of three bean salad in white salad bowl
    Perfect Three Bean Salad
  • overhead close up view of marinated and grilled salmon fillet with fork stuck in one piece
    Salmon Marinade
  • overhead view of greek orzo salad in white bowl
    Greek Orzo Salad

see all >

Popular

  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of a piece of oven fried chicken on a black sheet pan
    Crispy Oven Fried Chicken
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!
  • white bowl with rigatoni bolognese
    One Pot Rigatoni Bolognese
  • chicken tacos on wooden platter
    Southwestern Crockpot Chicken Tacos
  • casserole dish with shepherd's pie
    Homemade Shepherd’s Pie
  • close up photo of a sliced banana bread
    Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix