Pumpkin Baked Oatmeal Cups.
We love these pumpkin baked oatmeal cups! Satisfying, delicious and easy to prep for the week ahead. I like to make two versions: a pumpkin cheesecake version and a chocolate chip version. Both are delicious served hot or chilled!
This is going in the breakfast rotation all season long!
These pumpkin baked oatmeal cups are super delicious, filled with pumpkin pie flavor, chewy oats, an option for a cheesecake filling or chocolate chips, and best of all – baked in a bite size muffin tin making them ideal for meal prep.
I love how these are portable, can be enjoyed warm or chilled and can even be crumbled or broken apart and sprinkled in yogurt.
Can you tell how much we adore them?!
Last year I shared this pumpkin cheesecake baked oatmeal and it was the hit of the season for us. And for all of you too! It’s hearty and satisfying and tastes so delicious – plus you can make it ahead of time which is a huge win. I can’t believe how delicious it is – it practically tastes like dessert.
While I love my traditional baked oatmeal, I also love baked oatmeal cups. The full baked oatmeal is almost more of an indulgence, in fact, sometimes I call it oatmeal cake. But baked oatmeal cups are something I make to prep for the week ahead or to have quick snacks on hand.
My go-tos are my banana almond butter baked oatmeal cups and my peaches and cream baked oatmeal cups. I tend to make the latter in the summer only, but the banana ones year round. A fall version has always been on my mind, and now is the perfect time.
Yes, it’s a little early here for pumpkin, but when it comes to breakfast, I often enjoy pumpkin all year long. It’s such a warming, cozy flavor and I find myself making my pumpkin pie steel cut oatmeal and pumpkin coconut cold brew any time of year.
And of course, we make my pumpkin muffins ALL year long. Max’s favorite muffin is a pumpkin muffin, so it’s nothing special and seasonal for us.
Plus, I want you guys to have this recipe so you can enjoy them too! Start whenever your little heart desires.
The exciting thing is that I actually make these pumpkin oatmeal cups two different ways. Of course, you can add anything you love to these: nuts, seeds, additional fruit – just about anything.
First, I make a pumpkin cheesecake version. Just like my baked oatmeal, I mix mascarpone (or cream cheese) and maple syrup together, then dollop some down into the oatmeal cup before baking. I love this version because it’s decadent and creamy, without the chocolate. It’s fun!
Next, I make a pumpkin chocolate chip version which is definitely the kids favorite. Much like my pumpkin muffins, they just can’t pass these up. The pumpkin chocolate chip flavor is such a classic and these practically taste like a chewy oatmeal cookie. Amazing!
You could also combine the two: do both the cheesecake filling AND the chocolate chips, but that just may be a little over the top. A little extra. Like breakfast dessert!
Very very into it.
Pumpkin Baked Oatmeal Cups
Pumpkin Cheesecake Baked Oatmeal Cups
- 8 ounces mascarpone filling
- 1 tablespoons maple syrup
chocolate chip version
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
- In a small bowl, whisk together the oats, baking powder, pie spice and salt.
- In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
- Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
- Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
Melty chewy goodness.