Baked pumpkin oatmeal cups are a wholesome, portable breakfast made with warm oats, pumpkin puree, warm spices, and a touch of sweetness. Perfect for meal prep, they’re a cozy, nutritious way to start your day!
Baked Pumpkin Oatmeal Cups
Looking for a delicious, diabetes-friendly breakfast option that satisfies your fall cravings? These baked pumpkin oatmeal cups are a perfect blend of heart oats and real pumpkin, with a dash of warm spices. They are easy to make but also perfect for those busy mornings.
Ingredients
Method
- Preheat oven to 350°F (177°C). Generously spray amuffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
- In a large bowl, whisk all ingredients together, except for the optional add-ins and coarse sugar. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). The batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill to the top. See the photo above. If desired for extra crunch, sprinkle the tops with coarse sugar.
- Bake for 28–30 minutes or until the edges are lightly browned and the tops appear set. If the tops are browning quickly, tent a piece of aluminum foil over the muffin pan.
- Cool for 5-10 minutes before serving.
- Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
Notes
Nutrition Information Per Oatmeal Cup
(with unsweetened almond milk, 1/2 cup chocolate chips, and 1/2 cup pecans using Spark Recipe Calculator): Serving size 1 Oatmeal Cup Calories 200
Total Fat 8g
Carbohydrate 30g
Dietary Fiber 3.8g
Sugars 16g
Protein 5g
(with unsweetened almond milk, 1/2 cup chocolate chips, and 1/2 cup pecans using Spark Recipe Calculator): Serving size 1 Oatmeal Cup Calories 200
Total Fat 8g
Carbohydrate 30g
Dietary Fiber 3.8g
Sugars 16g
Protein 5g