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Cozy Pumpkin Baked Oatmeal Cups: Easy Fall Meal Prep

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Warm, spiced, slightly sweet little muffins of oatmeal that taste like autumn in handheld form. Perfect for fall meal prep, these pumpkin baked oatmeal cups are quick to make, use simple ingredients, and reheat beautifully for a cozy breakfast all week long.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 large eggs (room temperature)
  • 1 cup milk (any kind; whole milk, almond milk, oat milk, or 2%)
  • ⅓ cup pure maple syrup
  • 2 tablespoons brown sugar (packed; light or dark)
  • 3 tablespoons coconut oil or butter (melted)
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup chocolate chips (semi-sweet or dark; optional)
  • ¼ cup chopped pecans or walnuts (optional; toasted lightly)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin well with cooking spray or butter, or line with paper liners.
  2. In a large bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, melted coconut oil (or butter), and vanilla extract until completely smooth and uniform in color (about 30 seconds).
  3. In a separate small bowl, combine the cinnamon, ginger, nutmeg, cloves, and salt. Stir together to evenly distribute the spices.
  4. Add the rolled oats and the spice blend to the wet ingredients. Stir with a spatula until well combined. Fold in any optional mix-ins (chocolate chips, nuts, dried cranberries) at this stage.
  5. Let the mixture sit for 5 minutes to allow the oats to start absorbing the liquid.
  6. Scoop the mixture evenly into the prepared muffin tin, filling each cup almost to the top. An ice cream scoop or ⅓ cup measuring cup works well for even portions.
  7. Bake for 22-25 minutes, or until the tops are set and golden brown around the edges. The centers should feel firm to the touch but still have a slight give. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  8. Let the cups cool in the muffin tin for 10 minutes to set properly.
  9. Transfer to a cooling rack to cool completely.
  10. Once completely cool, store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

For gluten-free, use certified gluten-free rolled oats. For vegan, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes), use plant-based milk and coconut oil. Let the batter rest for 5 minutes before baking for a tender texture. These taste even better on day two as flavors meld. To reheat from frozen, microwave for 45-60 seconds or warm in a 350°F oven for 10 minutes.

Nutrition

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

Find it online: https://fizzlefork.com/cozy-pumpkin-baked-oatmeal-cups-easy-fall-meal-prep/