Print

Easy Pumpkin Baked Oatmeal Cups: Perfect Meal Prep Idea

pumpkin baked oatmeal cups - featured image

These pumpkin baked oatmeal cups are a perfect meal prep breakfast, ready in under 40 minutes with simple pantry ingredients. They’re tender, flavorful, and reheat beautifully for grab-and-go mornings.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (any kind)
  • 1/3 cup (80ml) pure maple syrup
  • 3 tablespoons (45ml) coconut oil or melted butter
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners or silicone baking cups. If using paper liners, spray with cooking spray.
  2. In a large mixing bowl, whisk together eggs, pumpkin puree, milk, maple syrup, melted coconut oil or butter, and vanilla extract until smooth.
  3. Add rolled oats, pumpkin pie spice, baking powder, and salt to the same bowl. Stir with a rubber spatula until oats are fully coated. Let rest for 5 minutes.
  4. Fold in optional mix-ins (chocolate chips, pecans, or dried cranberries) if using.
  5. Divide mixture evenly among the 12 muffin cups, filling almost to the top. Press down gently with the back of a spoon to compact.
  6. Bake for 20-25 minutes, until edges are golden brown and tops are set. A toothpick inserted in the center should come out mostly clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the batter rest for 5 minutes after mixing for better texture. These taste even better on day two. For meal prep, cool completely before storing to avoid sogginess. Freeze for up to 3 months.

Nutrition

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