Fall mornings call for something warm, comforting, and easy to make. These Pumpkin Baked Oatmeal Cups are filled with pumpkin, maple syrup, cinnamon, and just the right amount of spice. I love making a batch ahead of time so breakfast is ready for the week. They're delicious straight from the oven, but just as good reheated with a little maple syrup and a cup of coffee.
Adapted from Pumpkin Baked Oatmeal Cups at Sally’s Baking
Prep Time: 5 minutes
Bake Time: 28–30 minutes
Makes: 12 oatmeal cups
Ingredients:
1⅓ cups milk (dairy or nondairy)
2 large eggs
½ cup pure maple syrup
⅔ cup pumpkin puree
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract (try DASH Housemade Vanilla)
¼ teaspoon salt
1 cup optional add-ins, such as chocolate chips, chopped pecans, chopped walnuts, or dried cranberries
Coarse sugar for sprinkling on top, optional (such as Callicutts Vanilla Bean Sugar)
Instructions:
- Preheat the oven to 350°F. Generously coat a 12-cup muffin pan with nonstick cooking spray. You can also bake the oatmeal in individual oven-safe ramekins for a slightly more substantial sit-down breakfast. Lightly grease the ramekins before filling.
- In a large mixing bowl, whisk together the milk, eggs, maple syrup, pumpkin puree, baking powder, pumpkin pie spice, cinnamon, vanilla, and salt. Add the rolled oats and stir until everything is well combined.
- If you’re using chocolate chips, nuts, dried cranberries, or another add-in, gently fold them into the oatmeal mixture.
- Divide the mixture evenly among the prepared muffin cups, filling each one to the top. If using ramekins, divide the mixture evenly among them, leaving a little room at the top. Give the mixture a quick stir as you portion it so each serving gets a good balance of oats, liquid, and any add-ins.
- Sprinkle the tops with a little coarse sugar, if desired, for a lightly sweet, crunchy finish.
- Bake the oatmeal cups for 28–30 minutes, or until the tops are set and the edges are lightly golden. Ramekins may need a few additional minutes depending on their size and how deeply they are filled. The center should look set rather than wet before removing them from the oven.
- Let the oatmeal cups cool in the pan for 5–10 minutes before removing them. If baked in ramekins, let them cool for several minutes before serving, as the dishes will be very hot.
Serve warm on their own or with a drizzle of maple syrup, a spoonful of Greek yogurt, or a little maple butter.
Once completely cooled, keep the oatmeal cups covered in the refrigerator for up to one week. Warm one in the microwave for a quick breakfast, or place it in a 350°F oven for about 5–6 minutes.
They also freeze beautifully. Cool them completely, store them tightly covered in the freezer for up to three months, and thaw overnight in the refrigerator or at room temperature before reheating.
Make Them Your Own
I love a recipe that leaves a little room to play with the ingredients. Chocolate chips and pecans are wonderful with the pumpkin, but dried cranberries, walnuts, or even a combination would be just as good. You can also leave the extras out entirely for a simple pumpkin-spice version.