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Healthy Pumpkin Baked Oatmeal Cups: Easy Meal Prep

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These Healthy Pumpkin Baked Oatmeal Cups are perfect for meal prep, freeze beautifully, and make chaotic weekday mornings more manageable. They’re tender on the inside with slightly crisp edges, packed with fiber and Vitamin A.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • 2 large eggs, room temperature
  • ½ cup (120ml) milk (dairy, almond, oat, or soy)
  • ¼ cup (60ml) maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (60g) chopped pecans, walnuts, or dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with silicone cups or paper liners. If using paper, spray lightly with cooking oil.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
  3. Add pumpkin purée, eggs, milk, maple syrup, and vanilla extract to the mashed bananas. Whisk until smooth and uniform.
  4. In a separate small bowl, whisk together rolled oats, pumpkin pie spice, baking powder, and salt.
  5. Pour the dry oat mixture into the wet ingredients. Stir with a rubber spatula until just combined. Fold in optional mix-ins (chocolate chips or nuts) if using.
  6. Let the batter rest for 5 minutes to allow oats to absorb liquid.
  7. Using a ¼ cup measure or cookie scoop, divide batter evenly among the 12 muffin cups. Smooth tops with the back of a spoon.
  8. Bake on the middle rack for 20-25 minutes, until tops are set and golden brown, and a toothpick inserted into the center comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Let the batter rest for 5 minutes to avoid soggy centers. Cool completely before removing from the tin. For vegan option, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and plant-based milk. For gluten-free, use certified gluten-free rolled oats. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin baked oatmeal cups, healthy breakfast, meal prep, oatmeal cups, pumpkin oatmeal, easy breakfast, gluten-free option, vegan option

Find it online: https://spoonluma.com/healthy-pumpkin-baked-oatmeal-cups-easy-meal-prep/