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Healthy Baked Pumpkin Oatmeal Cups: Easy Fall Breakfast

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These healthy baked pumpkin oatmeal cups are a cozy, portable fall breakfast that tastes like pumpkin pie filling in oatmeal form. They are quick to prep, made with simple ingredients, and perfect for busy mornings.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) canned pumpkin puree
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 large eggs
  • 1/2 cup (120ml) milk (any kind)
  • 1/4 cup (60ml) pure maple syrup
  • 2 tablespoons melted coconut oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans, walnuts, or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil.
  2. In a large mixing bowl, mash the two ripe bananas with a fork until smooth.
  3. To the mashed bananas, add the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together until just combined. If adding mix-ins, fold them in now.
  6. Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
  7. Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups, filling each almost to the top.
  8. Bake for 18-22 minutes, until the tops are set and golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cups cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Let the batter rest for 5 minutes before baking for better texture. Check your pumpkin puree – if it’s watery, drain excess liquid. Use room temperature ingredients to prevent coconut oil from solidifying. Do not overbake; start checking at 18 minutes. These cups taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://siennaspoon.com/healthy-baked-pumpkin-oatmeal-cups-easy-fall-breakfast/