If you love pumpkin, you’re going to love how simple these baked pumpkin oatmeal cups taste. This recipe is simple yet tasty, and it comes together in minutes. This post contains affiliate links. Please see my disclosures.
Tis the season for pumpkin, and I have a fun treat with you that is rich on flavor even though it contains only five simple ingredients.
This recipe is for my fiber-rich baked pumpkin oatmeal cups, and they are perfect for breakfast, snacking or dessert.
How to Make ‘Em
I’d like to show you how easy it is to make these delicious pumpkin oatmeal cups.
Step #1: Gather Your Ingredients
You’ll need pumpkin puree, gluten-free rolled oats (I recommend Bob’s Red Mill’s GF Rolled Oats), raw honey (or maple syrup if vegan), cinnamon and chocolate chips.
I use semi-sweet chocolate chips, but you could also use dairy-free chocolate chips if you’re keeping this recipe dairy free and/or vegan.
Step #2: Combine Ingredients
Combine the pumpkin, oats, honey and cinnamon in a large bowl and mix well, by hand, then fold in the chocolate chips.
Step #3: Divide and Bake
Divide mixture among the 12 cavities in your muffin pan (lined with cupcake liners). You will fill the mixture to the top (they won’t rise), and then place the pan in the oven to bake for 20 minutes.
Remove oatmeal cups from the oven and allow them to cool completely before enjoying. The batter will stick to the cupcake liners until cooled.
Step #4: Eat
These delicious oatmeal cups can be enjoyed as an easy on-the-go breakfast, a mid-day snack, or post-dinner dessert.
With only five simple, clean ingredients, this will be a “keeper” recipe on hand, no doubt.
Here are a few frequently asked questions about these baked pumpkin oatmeal cups.
Can I make the vegan? Yes. To make them vegan, swap honey for maple syrup and use dairy-free chocolate chips.
Are these oatmeal cups dairy-free? Yes, they are dairy-free, just be sure to use dairy-free chocolate chips.
Can I used quick cook oats? I highly recommend using rolled oats for the best texture and taste. Bob’s Red Mill makes gluten-free rolled oats that works well in this recipe. Always make sure you use gluten-free labeled oats. Learn more about oats and why they may or may not be considered gluten free, in this article.
Do I have to use a muffin pan to bake them? No, you can bake scoops of the oatmeal mixture on a parchment-lined baking sheet.
Make them into mini cups. I have cut the recipe in half and baked the pumpkin oatmeal cups in my mini-muffin pan with great success. It makes about 3 dozen mini muffins (when the recipe is divided in half).
If you love this recipe, you might also enjoy:
Baked Pumpkin Oatmeal Cups
- 12-cavity cupcake pan
- Preheat oven to 350º F and line a 12-cavity muffin pan with cupcake liners.
- In a large bowl, combine oats, pumpkin, honey and cinnamon. Mix together, by hand, until well combined, then fold in chocolate chips.
- Divide mixture evenly into each of the 12-cavities (adding mixture to the top of each cavity) and bake for 20 minutes until mixture is set. Remove from oven and cool completely before enjoying.