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Healthy Pumpkin Baked Oatmeal Cups: Easy Meal Prep

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These healthy pumpkin baked oatmeal cups are perfect for meal prep—easy to make, portable, and delicious. Made with simple ingredients like rolled oats, pumpkin puree, and warm spices, they’re a filling breakfast or snack that tastes better than it has any right to.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) milk (dairy or plant-based)
  • ⅓ cup (80ml) pure maple syrup
  • 2 tablespoons melted coconut oil (or neutral oil/butter)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips, chopped nuts, dried cranberries, or raisins (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. In a medium bowl, combine 2 cups rolled oats, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ¼ teaspoon salt. Whisk until evenly distributed.
  3. In a large bowl, whisk together 1 cup pumpkin puree, 2 eggs, ½ cup milk, ⅓ cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth and fully combined.
  4. Pour the dry ingredients into the wet mixture. Fold together with a rubber spatula until just combined. Do not overmix.
  5. If using, gently fold in ½ cup chocolate chips, nuts, or dried fruit.
  6. Let the batter rest for 5-10 minutes to allow the oats to absorb liquid.
  7. Divide the batter evenly among the 12 muffin cups, filling each almost to the top.
  8. Bake for 18-22 minutes, until tops are set and lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and milk. Let the batter rest for 5-10 minutes before baking for a more tender texture. These actually taste better on day two or three as flavors meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in microwave for 20-30 seconds.

Nutrition

Keywords: pumpkin baked oatmeal cups, healthy breakfast, meal prep, oatmeal cups, pumpkin oatmeal, easy breakfast recipe

Find it online: https://lindabake.com/healthy-pumpkin-baked-oatmeal-cups-easy-meal-prep/