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Healthy Pumpkin Baked Oatmeal Cups: Easy Fall Breakfast

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These healthy pumpkin baked oatmeal cups are soft, lightly sweet, and packed with fiber and protein. Perfect for grab-and-go breakfasts or meal prep, they are made with simple ingredients and ready in under 30 minutes.

Ingredients

Scale
  • 3 cups (270g) rolled oats
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 large eggs
  • 1 cup (240ml) milk (dairy, oat, or almond)
  • 1/3 cup (80ml) maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup (90g) dark chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or cooking spray.
  2. In a large bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 2 large eggs, 1 cup milk, 1/3 cup maple syrup, and 1 teaspoon vanilla extract until smooth.
  3. In a separate medium bowl, combine the dry ingredients: 3 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Stir to distribute evenly.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until the oats are fully coated and no dry spots remain. Do not overmix. The batter will be thick and porridge-like.
  5. If using mix-ins, fold in 1/2 cup dark chocolate chips, chopped pecans, or dried cranberries.
  6. Divide the batter evenly among the 12 muffin cups. Fill each cup to the top, pressing down gently with the back of a scoop to pack the mixture slightly.
  7. Bake for 18-22 minutes, or until the tops are set and golden brown, and a toothpick inserted into the center comes out mostly clean.
  8. Let the cups cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid dense cups. Let the batter rest for 5 minutes before baking to allow oats to absorb liquid. Use room temperature eggs and milk for best results. Press the batter down firmly in the muffin cups to ensure even baking. Check for doneness with a toothpick; it should come out with a few moist crumbs. Let cups cool completely before freezing to prevent ice crystals.

Nutrition

Keywords: pumpkin baked oatmeal cups, healthy breakfast, fall breakfast, oatmeal cups, grab-and-go breakfast, meal prep breakfast

Find it online: https://prismtaste.com/healthy-pumpkin-baked-oatmeal-cups-easy-fall-breakfast/