I LOVE baked oatmeal. What’s even easier than regular baked oatmeal? Baked oatmeal cups! Then you have the perfect-sized portions already prepared for your meal prep for the week! Honestly, it doesn’t get any easier than that.

The pumpkin flavor is perfect without being too overpowering in this baked oatmeal! You can choose to make these without chocolate chips, but seriously, who doesn’t love chocolate?

What do you need to make these easy pumpkin baked oatmeal cups?

• Dairy-free milk
• Eggs
• Old fashioned rolled oats – we always use Bob’s Redmill
• Baking powder
• Cinnamon – we get most of our spices and our vanilla from Simply Organic
• Vanilla
• Sea salt
• Chocolate chips/chunks – we use Enjoy Life chocolate chips
• Pumpkin puree
• Maple syrup – 100% honestly, we always use the Kirkland brand because you just cannot beat this deal for100% pure maple syrup
• Pumpkin pie spice – if I don’t mix up my own, I use Splendor Garden

Looking for more pumpkin recipes?

• Oatmeal pumpkin chocolate chip cookies
• Paleo chocolate pumpkin fudge
• Paleo chocolate chip pumpkin bread

Ingredients:

• 1 cup of dairy-free milk
• 2 eggs
• 1/2 cup of maple syrup
• 1/2 cup of pumpkin puree *NOT pumpkin pie filling
• 2 1/2 cups of old fashioned rolled oats *NOT quick cooking oats
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1/2 – 1 cup chocolate chips

Instructions:

Step 1:

Preheat the oven to 350 degrees. Prepare a muffin pan either with liners or by greasing with coconut oil/ghee/butter. I find it easier to skip the liners, as the baked oatmeal can be tricky to get out of them.

Step 2:

In a large bowl, combine all of your dry ingredients (oats, baking powder, pumpkin pie spice, cinnamon, sea salt). In a separate bowl, whisk all of your wet ingredients (milk, eggs, maple syrup, pumpkin puree, vanilla) until they are fully combined. Pour the wet ingredients over the dry ingredients and mix until they are fully combined. Gently fold in the chocolate chips.

Step 3:

Fill each muffin well with prepared batter. Bake for 30 minutes. Remove from the oven and allow to cool for 10-15 minutes, until they can easily be removed from the pan without breaking apart. Allow oatmeal cups to cool on a wire cooling wrack to cool to room temperature. Enjoy!

Notes:

1. The baked oatmeal can be stored at room temperature for up to 5 days, up to 7 days in the refrigerator, or up to 3 months in the freezer!

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