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Healthy Pumpkin Baked Oatmeal Cups – 30-Minute Easy Breakfast

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These Healthy Pumpkin Baked Oatmeal Cups are a quick, portable, and delicious breakfast option made with simple ingredients like rolled oats, pumpkin puree, and warm spices. Ready in 30 minutes, they’re perfect for busy mornings and can be customized with your favorite mix-ins.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (240g) pumpkin puree
  • 2 large eggs
  • 1/2 cup (120ml) milk (any kind)
  • 1/4 cup (60ml) maple syrup
  • 2 tablespoons (30ml) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup (60g) dark chocolate chips (optional)
  • 1/3 cup (40g) chopped pecans or walnuts (optional)
  • 1/4 cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
  2. In a large mixing bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 2 large eggs, 1/2 cup milk, 1/4 cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth.
  3. Add the dry ingredients right on top of the wet mixture: 2 cups rolled oats, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir together with a spatula until no dry oats remain. The batter will be thick and like a loose cookie dough.
  4. Let the batter rest for 5 minutes. This is crucial for the oats to absorb moisture and help the cups hold together.
  5. If using mix-ins, fold them in now (chocolate chips, nuts, or dried cranberries).
  6. Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Use an ice cream scoop or 1/4 cup measure for easy portioning.
  7. Bake for 18-22 minutes, until the tops are golden brown and firm to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  8. Let the cups cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Let the batter rest for 5 minutes before baking to ensure the cups hold together. For best results, use paper liners and spray them lightly with cooking spray to prevent sticking. These cups taste even better on day two as flavors meld. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal cups, healthy breakfast, easy breakfast, pumpkin recipes, oatmeal cups, 30-minute breakfast

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