September 14, 2020

Pumpkin Chocolate Chip Oatmeal Cups

Healthy pumpkin chocolate chip baked oatmeal cups made with gluten free oats, real pumpkin, a touch of maple syrup and plenty of dark chocolate chips. These oatmeal cups are packed with healthy fats from all natural creamy nut butter and gluten and dairy free. They make the perfect healthy breakfast, when you are on the go, snack, or treat.

baked oatmeal cups on wire rack

Healthy Pumpkin Chocolate Chip Baked Oatmeal Cups

Baked oatmeal cups are a dream come true! You hear me?! A dream. Ok, maybe I’m being a bit dramatic but I do love a good baked oatmeal cup because they are easy to make and perfect as a quick grab and go breakfast, snack, or treat. They are great for meal prep and can easily be made in advance and then frozen.

These healthy pumpkin chocolate chip baked oatmeal cups are a delicious treat perfect for the autumn season. The recipe is naturally gluten-free, dairy-free, and vegetarian friendly. Most importantly these baked oatmeal cups are made with real food ingredients like gluten free oats, pure maple syrup, and pumpkin purée that will leave you feeling great. Plus, they only take five minutes to actually whip up and get in the oven and you cannot beat that.

The Tools You’ll Need

oatmeal cup batter with chocolate chip

Pumpkin Oatmeal Cup Ingredients

Pumpkin: Canned pumpkin purée is used in this recipe to give the oatmeal cups their pumpkin flavor and just the right texture. Be sure to grab pure pumpkin purée and not pumpkin pie filling for this recipe.

Almond Milk: This recipe uses almond milk to keep things dairy free but you could also use regular dairy milk if you prefer. If you do not have almond milk, you could also use oat milk or cashew milk.

Nut Butter: This recipe calls for peanut butter but really any all natural nut butter will work well in this recipe. Some of my other favorite choices are almond butter or cashew butter. When you are buying nut butter be sure to look for one that does not have any added sugar or oils.

Maple Syrup: Maple syrup is a natural unrefined sweetener and great in these oatmeal cups. You could honey instead of maple syrup if you prefer.

Vanilla Extract: Adds a little delicious vanilla flavor to the baked oatmeal.

Gluten Free Rolled Oats: To make sure the oatmeal cups are truly gluten-free, be sure to grab certified gluten free rolled oats. Steel cut oats or instant oatmeal will not work in this recipe so be careful to read the labels and grab the right oats.

Pumpkin Pie Spice: You cannot have pumpkin oatmeal cups without a little pumpkin pie spice. You can buy pre-made pumpkin pie spice or make your own homemade version.

Dark Chocolate Chips: The combination of pumpkin, peanut butter, and dark chocolate is honestly the best. I love using mini-dark chocolate chips in these oatmeal cups but feel free to use larger chips or even chunks if you prefer.

batter in muffin tin

How to Make Baked Pumpkin Oatmeal Cups

Step One: In a mixing bowl, whisk together the pumpkin purée, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.

Step Two: Next, add the gluten free rolled oats, baking powder, sea salt, and pumpkin pie spice to the mixing bowl. Stir until everything is well combined.

Step Three: Now, fold in the dark chocolate chips.

Step Four: Once the chocolate chips are all folded in, it’s time to transfer the oatmeal cup batter to a muffin tin. Evenly divide the oatmeal cup batter among a lined or greased muffin tin. Use around one-third a cup for each muffin well.

Step Five: Bake the oatmeal cups at 350 degrees for twenty to twenty-five minutes until they are set. Remove the oatmeal cups from the oven and let cool slightly before serving.

Ways to Customize Your Oatmeal Cups

  • Add in a handful of chopped nuts – pecans and walnuts are always a great option!
  • Want to make these less sweet? Leave out the chocolate chips.
  • Add in more of your favorite mix-ins! A handful of shredded coconut, a tablespoon of flax seed, or even dried fruit would all be great options.

Storage Instructions

Because these baked oatmeal cups are made with real food ingredients and no preservatives, you will need to store them in the fridge or freezer to keep them fresh.

Can You Freeze These Oatmeal Cups?

If you need to freeze the oatmeal cups just let them come to a complete cool before transferring them to a freezer bag or freezer safe container and storing them in the freezer.

To reheat the cups, wrap them in tin foil and then place them in a 350 degree oven for around ten minutes until they are completely heated through the middle. If you need a faster option, you can also microwave the oatmeal cups for ten seconds at a time until warmed through.

oatmeal cups on wire rack

More Delicious Recipes to Love

Peanut Butter Banana Baked Oatmeal Cups

Banana Zucchini Oatmeal Cups

Triple Berry Baked Oatmeal Cups

Healthy Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Zucchini Muffins

Print

Pumpkin Chocolate Chip Oatmeal Cups

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
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Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Ingredients

Method

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together the pumpkin purée, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.
  3. Add the gluten free rolled oats, baking powder, sea salt, and pumpkin pie spice to the mixing bowl and stir until well combined.
  4. Fold in the chocolate chips.
  5. Next, evenly divide the oatmeal cup mixture among a lined or greased muffin tin. Around 1/3 a cup in each well. Bake at 350 degrees for 20-25 minutes until set. Remove the oatmeal cups from the oven and let cool slightly before serving.

Keywords: healthy pumpkin chocolate chip baked oatmeal cups, baked oatmeal cups, pumpkin baked oatmeal cups, pumpkin oatmeal cups, pumpkin chocolate chip oatmeal cups

 

 

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    8 comments
  1. Love this recipe! Great start to a fall morning with an apple and cup of coffe! Filling and indulgent at the same time.

    Had a tough time with reheating the muffins at first as they were a bit gummy when you just popped into the microwave the next day but adjusted to a few mins in the over and then gave the air fryer a try and they warm back up perfectly!!

    Also an easy recipe to half for a small batch 🙂

  2. This recipe is healthy yet indulgent! Perfect breakfast prep for the week. I never baked things without refined sugar until I found Ashlea’s Instagram! Now I feel empowered to make tasty treats while being a bit healthier! Thanks so much for this and all your recipes!

  3. These are so easy to make, and I had everything I needed on hand! Thank you for such a delicious, easy, make-ahead and then grab-on-the go breakfast! Another winner!

  4. I love that these are easy to make, healthy, and delicious! I love making all things pumpkin during this time of the year, and these are the perfect quick, fall breakfast! Thanks for another great recipe!

  5. These were easy to make and SO yummy. I am bad at eating breakfast. With main ingredients of certified gf oats, pumpkin, pb and eggs I don’t feel guilty about having one of these at all. Going to try zucchini next! Thanks!

  6. Loved these muffins! I swapped the maple syrup for honey and added extra pumpkin spice. Just discovered your page and I will definitely be trying out more of your recipes! (;

  7. I have these in the oven. we did not have enough peanut butter so I did half peanut butter half nut butter from Trader joes (the Whole30 approved one). I put so much thought into whether I should do white chocolate or espresso chips, and at the end I split the mixture and put them in halloween paper cups, black cat for espresso and white skulls for white chocolate chips. I cant wait to try them tomorrow morning <3

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