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Get cozy with these easy Pumpkin Baked Oatmeal Cups. They’re a perfect make-ahead breakfast for busy mornings, made with wholesome oats, pumpkin puree, and warm spices. They’re also gluten-free, vegan, and delicious!
Looking for a healthy breakfast that’s easy to make, packed with flavor, and perfect for meal prep? These Pumpkin Baked Oatmeal Cups are exactly what you need!
Delicious and easy recipe
Made with simple ingredients like rolled oats, pumpkin puree, and warming spices, they’re vegan, gluten-free, and oil-free. Plus, the individual muffin-sized portions make them a convenient grab-and-go breakfast or snack for busy mornings.
Imagine the cozy aroma of cinnamon, ginger, and nutmeg filling your kitchen as these oatmeal cups bake to perfection. They’re tender, lightly sweetened with maple syrup, and full of fall flavors that will make you want to curl up with a cup of tea or coffee. You can easily customize them with nuts, chocolate chips, or dried fruit for added texture and flavor.
These Pumpkin Baked Oatmeal Cups are great for both kids and adults. They’re also freezer-friendly, making them perfect for prepping in advance. Whether you’re a seasoned meal prepper or just trying to make your mornings a little easier, this recipe is a must-try.
My family loves this recipe, and I’ve been preparing it nonstop this Fall! I encourage you to try it—I’m sure it will also become a favorite in your home.
WHAT ALLERGENS IS FREE FROM?
This recipe is not only vegan, but it’s also:
- Dairy-Free
- Egg-Free
- Can be easy Nut-Free (omit the optional walnuts or pecans)
- Gluten-free (if using certified gluten-free oats)
This recipe suits those following a vegan, oil-free, refined-sugar-free, and whole-food plant-based diet.
WHY THIS RECIPE WORKS AND WHY IS GOOD FOR YOU
These Pumpkin Baked Oatmeal Cups are designed to be both nutritious and delicious. They combine fiber-rich oats with the natural sweetness of pumpkin and maple syrup.
The warming spices create comforting flavors perfect for fall, while the use of plant-based ingredients ensures that the recipe remains wholesome and accessible for a variety of diets.
These oatmeal cups are ideal for a quick breakfast, a healthy snack, or even a dessert, making them a versatile addition to your meal prep routine.
HOW TO PREPARE THESE PUMPKIN BAKED OATMEAL CUPS
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
These pumpkin baked oatmeal cups are easy to prepare and require only basic kitchen tools.
The steps are simple, making this recipe perfect for both beginners and experienced cooks. Mix dry ingredients, whisk wet ingredients, combine, fill the muffin tin, bake, and enjoy!
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make these oatmeal cups:
- Muffin Tin: To bake the oatmeal cups.
- Mixing bowls: For mixing the dry and wet ingredients.
- Whisk: For combining the wet ingredients.
- Wooden Spoon: To stir the ingredients together.
- Measuring Cups and Spoons: To measure out all ingredients accurately.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious breakfast:
- Organic Rolled Oats (Gluten-Free certified if needed): The base of the recipe, providing structure and texture.
- Pumpkin Puree: Adds moisture, flavor, and natural sweetness. I’m using canned puree for convenience, but you can use homemade puree. Don’t use pumpkin pie mix.
- Unsweetened applesauce: Adds natural sweetness and moisture, replacing oil or eggs. This is my recipe.
- Plant-Based Milk: Helps to bind and add moisture. Any unsweetened plant-based milk works, such as almond, soy, or oat milk.
- Maple Syrup: Natural sweetener that complements the pumpkin and spices. Substitute with agave nectar or date syrup if needed.
- Vanilla extract: Adds a warm, sweet flavor to enhance the overall taste. It can be omitted if necessary.
- Ground Cinnamon, Ginger, Nutmeg, and Cloves: These warming spices create the classic pumpkin spice flavor. Adjust quantities to taste or substitute with a pre-made pumpkin spice blend.
- Baking Powder helps the oatmeal cups rise slightly and prevents them from being too dense. It is not a direct substitute; ensure it’s fresh for best results.
- Salt: Enhances all the other flavors. Optional, especially if you’re watching sodium intake.
- Ground Flaxseeds: Adds fiber and helps bind the ingredients together. Substitute with chia seeds if preferred.
Optional add-ins:
- Walnuts or Pecans (optional): Adds crunch and healthy fats. Substitute with sunflower seeds for a nut-free option.
- Chocolate chips, Dried Cranberries, or Raisins (optional) add a touch of sweetness and texture. If preferred, substitute with chopped dates or omit.
DIRECTIONS WITH PICTURES
To prepare these Pumpkin baked oatmeal cups, follow these steps:
1- Preheat oven to 350°F (175°C) and prepare a muffin tin.
2- Mix dry ingredients in a large bowl.
3- Whisk wet ingredients in another bowl until smooth.
4- Combine wet and dry ingredients, then fold in optional add-ins.
5- Fill muffin cups with the mixture.
6- Bake for 25-30 minutes or until golden brown.
7- Cool and enjoy warm or at room temperature.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Protein-Rich: Packed with plant-based protein from the oats and flaxseeds.
- Flavorful and Comforting: A blend of fall-inspired spices makes every bite warming and full of flavor.
- Allergen-Friendly: Completely vegan, dairy-free, egg-free, with a gluten-free option available.
- Great for Meal Prep: The oatmeal cups taste great fresh and even better as leftovers, making them perfect for meal prep.
Let’s prepare these delicious oatmeal cups!
MORE HEALTHY OPTIONS TO BAKE USING OATS!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
EASY PUMPKIN BAKED OATMEAL CUPS (VEGAN, GF)
Equipment
- 1 Muffin tin
Ingredients
- 2.5 cups organic rolled oats (225g, use gluten-free oats if necessary)
- 1 cup pumpkin puree (240g, unsweetened)
- 1 1/2 cups unsweetened plant-based milk (360 ml, such as almond, soy, or oat milk)
- 1/4 cup unsweetened applesauce (60 g)
- 1/4 cup maple syrup (60 ml)
- 1 tsp vanilla extract (5 ml)
- 2 tsp ground cinnamon (5 g)
- 1/2 tsp ground ginger (1 g)
- 1/2 tsp ground nutmeg (1 g)
- 1/2 tsp ground cloves (1 g)
- 1 1/2 tsp baking powder (6 g)
- 1/4 tsp salt (optional, 1 g)
- 1/4 cup ground flaxseeds (30 g)
- 1/2 cup walnuts or pecans (optional, chopped, 60 g)
- 1/2 cup chocolate chips (or other optional add-ins, like dried cranberries or raisins 80 g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment liners, or lightly grease it if needed.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground flaxseeds, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Stir well to evenly distribute the ingredients.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, plant-based milk, applesauce, maple syrup, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir until everything is evenly mixed. If using, fold in the chopped nuts and chocolate chips, dried cranberries or raisins.
- Fill the Muffin Tin: Divide the oatmeal mixture evenly among the muffin cups, filling each one to the top. Add toppings if you like.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the oatmeal cups to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Store the oatmeal cups in an airtight container in the fridge for up to 5 days. Reheat them in the microwave or oven before serving for a warm breakfast.
- To freeze, place the cooled oatmeal cups in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before eating.
- For a nut-free version, omit the nuts or substitute with sunflower or pumpkin seeds.
- Serve with a dollop of dairy-free yogurt or a drizzle of maple syrup for an extra special treat.
WAYS TO ENJOY THIS RECIPE
- On-the-Go Breakfast: Grab one or two in the morning for a quick and easy breakfast.
- With Toppings: Serve warm with a dollop of dairy-free yogurt, a drizzle of maple syrup, or some fresh fruit.
- With Fresh Fruit: Top with fresh berries, sliced bananas, apples, or pears for a burst of freshness and added nutrients.
- Snack Time: These oatmeal cups make a great afternoon snack with a cup of tea or coffee.
DID YOU MAKE THESE PUMPKIN BAKED OATMEAL CUPS?
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