These easy and creamy Pumpkin Baked Oatmeal Cups are perfect to make ahead for breakfast on the go this fall!
Pumpkin Baked Oatmeal Cups
If you’re a pumpkin lover, you’ll love this healthy breakfast! I love baked oatmeal, so I experimented with a baked oatmeal recipe to create these Pumpkin Baked Oatmeal Cups, made with oatmeal, canned pumpkin, yogurt, and pumpkin spice and topped with a yogurt glaze. It’s great for meal prep
For the week. If you want more cake and less baked oatmeal, try these Blueberry Oatmeal Muffins.
Pumpkin Baked Oatmeal Tips
- The texture of baked oatmeal is creamy, similar to oatmeal.
- If you want a denser muffin, increase the amount of oats to 1 3/4 cup, this will produce more muffins.
- These baked cakes are slightly sweetened and rely on the sweetness of the glaze. If you omit the glaze, add more sugar to the cakes.
Ingredients for Pumpkin Baked Oatmeal Cups
- Oats: You will need one cup of quick oats. I prefer organic, but regular oats are good too.
- salt: A quarter teaspoon of kosher salt improves the texture and taste.
- baking powder Helps oatmeal cups rise.
- Pumpkin spice: Pumpkin pie spices provide a warm, autumnal flavor. Add up to 2 teaspoons, depending on the amount of seasoning you prefer.
- Milk: I used almond milk, but any kind will work.
- Vanilla Enhances the flavor of these pumpkin oatmeal cups.
- egg: Beat two large eggs.
- Greek yogurt: Buy plain, low-fat (2%) Greek yogurt, such as Fage.
- Dessert: Use brown sugar or monk fruit if you are trying to reduce added sugar.
- squash: Canned pumpkin puree keeps healthy cups of oatmeal moist without adding extra fat.
- soft sugar Combine with milk and yogurt to create a glaze that can be drizzled over finished oatmeal and pumpkin muffins.
How to make pumpkin and oatmeal cups
- Make oatmeal from pumpkin: Whisk the oats, salt, baking powder, and pumpkin spice in a large bowl. Add milk, vanilla extract, beaten eggs, pumpkin puree, sugar and yogurt.
- bread: Spray six muffin cups with oil and divide the batter evenly between the cups. Bake in the oven at 350 degrees F for 28 to 30 minutes, turning halfway through.
- Preparing the glaze: Mix the remaining amount of yogurt and milk with the powdered sugar.
- service: Allow the oat cups to cool for five minutes in the pan before transferring them to a cooling rack. Drizzle each with the glaze and let cool for another five minutes before eating.
- What can I use as a substitute for quick oats? If you no longer have instant oats, you can use ground oats, also called old-fashioned oats, in a food processor or blender several times. Then measure out one cup of oats.
- Chocolate chips: Stir mini chocolate chips into these oatmeal cups.
- Pumpkin spice: If you no longer have pumpkin spice but you do have the individual spices (cinnamon, nutmeg, ginger, allspice, and cloves), use a combination of them.
- Cinnamon Baked Oats: You can also make it with 1 1/2 teaspoons cinnamon, omitting the pumpkin spice.
- Meal preparation: Double or triple your baked oatmeal muffin recipe and freeze half for later.
Store these baked oat cups in an airtight container or plastic bag once cooled and then place them in the refrigerator for up to five days. Reheat in the microwave for 20 to 30 seconds.
You can freeze these oatmeal and pumpkin cups for up to 3 months. Thaw them in the refrigerator for a few hours or microwave them from frozen until warm.
What is the difference between baked oats and oatmeal?
Baked oats and oatmeal have different textures. Baked oats are firmer, so they’re more portable to eat and are great if you need a quick breakfast on the go. Oatmeal is more flexible and is eaten in a bowl with a spoon.
Are baked oats still healthy?
Oats are full of fiber and protein, no matter how you prepare them. These healthy Pumpkin Baked Oatmeal Cups contain 6 grams of protein and 1.5 grams of fiber and are sure to keep you full until lunch.
More pumpkin recipes you’ll love
- Pumpkin oatmeal with banana
- Pumpkin bread
- Pumpkin Pie Overnight Oats
- Pumpkin muffins with cream cheese
- Whole wheat pumpkin muffins
Pumpkin Baked Oatmeal Cups
Standard 6-cup muffin pan
- cup Quick oats, Membership preferred
- 1/4 small spoon Kosher salt
- 1/2 small spoon baking powder
- 1 1/2 to 2 teaspoons Ground pumpkin spice, If you don’t like pumpkin spice, use cinnamon
- 1 cup plus 1/2 tbsp Almond milk, Or milk of your choice
- 1 small spoon Vanilla extract
- 2 big egg, To be beaten
- 1/3 A cup plus 1 1/2 tablespoons low-fat 2% plain Greek yogurt, (I love fag)
- 1/4 cup Pumpkin puree
- 6 tablespoons Brown monk fruit sweetener, Or brown sugar (I used monk fruit)
- 1 Tablespoon soft sugar
Preheat the oven to 350 degrees Fahrenheit. Generously spray a standard 6-cup muffin pan with baking spray.
In a large bowl, add the oats, salt, baking powder, and 1 1/2 teaspoons pumpkin spice and whisk together.
Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar, and 1/3 cup yogurt. Whisk until just combined.
To assemble: Divide the mixture between the tops of each muffin cup, then bake for 28 to 30 minutes, stirring halfway through, until the oats are cooked. (Some muffin tins are smaller; if so, they will make more than 7 or 8 pieces.)
Meanwhile, mix remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar. Whisk to combine.
When the muffin cups are done, let them cool in the pan for 5 minutes, then carefully transfer them to a cooling rack. Sprinkle each with a little glaze and let cool for at least 5 more minutes.
The last step:
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Once completely cool, store in an airtight container or ziplock plastic bag and refrigerate for up to 4 days. To reheat in the microwave for 30 seconds.
Notes: The texture of the baked oats is creamy, like oatmeal. If this is denser, like a muffin, increase the amount of oats to 1 3/4 cup. (This will make more cakes.)
These are slightly sweetened, and rely on the glaze for extra sweetness. If you skip the glaze, add more sugar to the oats.
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