Why You’ll Love These Oatmeal Cups
Quick and easy. These pumpkin baked oatmeal recipe requires just a few minutes of hands on prep and 30 minutes in the oven.
Perfect for fall. With pumpkin puree and pumpkin pie spice, these baked oatmeal cups are filled with classic fall flavors.
Ideal for meal prep. Baked pumpkin oatmeal cups store well in both the fridge and the freezer. You can even reheat them straight from the freezer!
What You’ll Need
These pumpkin baked oatmeal cups are made with quick oats, pumpkin, yogurt, and a few pantry staples. Check the recipe card below for measurements.
Oats: I prefer organic, but regular oats are good, too.
Salt: Kosher salt improves the texture and taste of the oatmeal cups.
Baking Powder: Helps the oatmeal cups rise.
Pumpkin Spice: Pumpkin pie spice provides a warm, fall flavor. Add up to two teaspoons, depending on how much spice you prefer.
Milk: I used almond milk, but any kind will work.
Vanilla: Enhances the flavor of these pumpkin oatmeal cups.
Eggs: Helps give the pumpkin baked oatmeal form and shape.
Greek Yogurt: Buy a low-fat (2%) plain Greek yogurt, like Fage.
Sweetener: Use brown sugar or monk fruit if you’re trying to reduce added sugar.
Pumpkin: Canned pumpkin puree keeps these oatmeal cups moist without adding extra fat.
Powdered Sugar: Combined with milk and yogurt to create a glaze for drizzling over the finished pumpkin oatmeal cups.
How to Make Pumpkin Baked Oatmeal Cups
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