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 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.
MUFFIN LINERS (optional but great if you are worried about the oatmeal cups sticking to your muffin tin)
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.
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.
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.
In a mixing bowl, whisk together the pumpkin purée, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.
Add the gluten free rolled oats, baking powder, sea salt, and pumpkin pie spice to the mixing bowl and stir until well combined.
Fold in the chocolate chips.
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.