Pumpkin Baked Oatmeal Cups

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These pumpkin baked oatmeal cups are cozy, sweet, and full of fall and winter flavor, perfect for chilly mornings when you want a healthy breakfast that feels like a treat. Made with hearty oats, pumpkin puree, and warm spices (cinnamon, pumpkin spice, or your fav blend), they’re high in fiber, protein-packed, and surprisingly filling for their size.

Easy to make and great for meal prep, these baked breakfast oats are your go-to make-ahead option for busy mornings. Enjoy them warm out of the oven or cold from the fridge—they’re a tasty, wholesome way to bring a little comfort to your breakfast routine.

Recipe Info

• Cozy fall flavor. Warm spices mingle with pumpkin and grated apple for a classic autumn taste, sweetened gently with maple and brown sugar.
• Great for leftover pumpkin. This is a perfect way to use up leftover pumpkin puree (homemade or canned) and turn it into a ready-to-go breakfast or snack.
• Meal-prep friendly. Bakes in individual ramekins, muffin liners, or an 8-inch square pan (if you 2x the recipe) and keeps well in the fridge for several days.

Making pumpkin baked oatmeal for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients and Substitutes

• Oats. Provide the base texture and bulk for the baked oatmeal. You can use any type since they will be ground anyway.
• Salt. Enhances the overall flavor balance.
• Baking powder. Helps the oatmeal rise and become fluffier.
• Brown sugar. Adds sweetness with a subtle molasses flavor.
• Maple syrup. Works beautifull with the pumpkin. Replace with more brown sugar if needed.
• Milk. Adds moisture. I prefer dairy or oat milk here.
• No-fat Greek yogurt. Adds protein and moisture.
• Apple. Adds natural sweetness and moisture, plus works great with pumpkin.
• Vanilla extract (optional). Enhances aromatic depth and flavor complexity.
• Pumpkin puree. Provides distinct flavor and moistness; homemade or store-bought works.
• Cinnamon & Nutmeg. Adds warm spice flavor. Replace with pumpkin spice or your favorite mix.
• Oil. Keeps the baked oatmeal moist. Any neutral-flavored oil works.

Step-by-Step: How to Make Pumpkin Baked Oatmeal

1. Grind half the oats. Place half of your oats into a blender or food processor. Pulse on high for about 20-30 seconds until the oats have a fine, flour-like texture. This helps create a smoother oatmeal.
2. Preheat the oven. Set your oven to 180°C (350°F) and let it fully heat up while you prepare everything else.
3. Combine dry ingredients. In a large bowl, mix the ground oats with the remaining whole oats. Add salt, baking powder, cinnamon, nutmeg, and brown sugar, then stir until everything is evenly combined.

4. Add wet ingredients and stir. Pour in the milk, yogurt, grated apple (grated on the largest holes, extra juice strained, no squeezing), pumpkin puree, maple syrup, and oil into the dry mixture. Stir well until the batter is smooth and all the ingredients are incorporated.

5. Prepare the ramekins or liners. Lightly grease your ramekins with a little oil. No need for extra fat if using paper or silicone liners.
6. Fill the liners. Spoon the batter into the prepared muffin paper or silicone liners leaving a bit of space on top. Feel free to add any toppings you like, such as chocolate chips, nuts, or seeds.
7. Bake the oatmeal. Place the muffin tin in the oven and bake for about 20 minutes (paper liners ) or 25 minutes (silicone liners). The centers should be set, sides slightly browned. Do the clean stick test: insert a toothpick into the center: if it comes out clean or with just a few moist crumbs, it’s done.

8. Cool slowly in the oven. Turn off the oven and crack the door open just a bit. Leave the oatmeal inside for an extra 5 to 10 minutes to cool gradually.
9. Serve or refrigerate. Remove from the oven. Serve warm or let it come to room temperature before refrigerating for later.

Tips

• Double the batch? Use a lined 8-inch square pan. You can double the recipe and bake it in a lined 8-inch square pan for 25 to 35 minutes (plus an extra 5 to 10 minutes of slow cooling in the oven). Don’t focus too much on the timer—instead, watch for a set center, browned edges, and a clean or nearly-clean toothpick before removing.
• Top browning too fast? Lower the oven slightly. If the surface is darkening while the center’s still underdone, reduce the oven temperature by about 40°F (≈20°C) and continue baking. This gives the interior time to finish without charring the top.
• Batter too stiff? Loosen with a splash of milk. When your pumpkin puree is on the thick side and the batter is difficult to stir, add small (about 1 tsp) splashes of milk and mix until the batter becomes scoopable. Add as little as necessary to keep the final texture thick and tender.
• Want a different spice profile? Use your favs. Replace the cinnamon–nutmeg pair with pumpkin spice or your favorite blend. If using pumpkin spice, use the same amount as you would cinnamon.
• Add toppings. Scatter chocolate chips or chopped nuts on each portion and press them gently into the batter.

Storage

After baking, allow the pumpkin baked oatmeal to cool completely. Store it covered in an airtight container in the refrigerator for 3 to 4 days. Remove from the fridge about 1 hour before eating to bring to room temperature, or warm in a preheated oven for a few minutes if preferred warm.

Similar Recipes to Try

Looking for more? Check out the following recipes:

• Into baked oats? Try my Apple Baked Oats, Pear Upside-Down Baked Oats, or Chocolate Banana Baked Oats.

Pumpkin Baked Oatmeal

These pumpkin baked oatmeal cups are cozy, sweet, and full of fall and winter flavor, perfect for chilly mornings when you want a healthy breakfast that feels like a treat. Made with hearty oats, pumpkin puree, and warm spices (cinnamon, pumpkin spice, or your fav blend), they’re high in fiber, protein-packed, and surprisingly filling for their size.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Breakfast, Snack

Cuisine: American

Keyword: Baked Oats, Fall, Pumpkin, Pumpkin Spice

Servings: 2

Calories: 386.4kcal

Author: Marcin Skrzypiec

Equipment

• Kitchen scale
• Immersion blender

Ingredients

• 1 cup oats 100 g
• 1/4 tsp salt
• 1/2 tsp baking powder
• 4 tsp brown sugar 18 g
• 2 tsp maple syrup 12 g
• 2 tbsp milk of choice 30 g, oat or dairy work best
• 1/2 cup Greek yogurt no-fat 120 g
• 1 small apple 80 g, grated, extra juice strained, but not squeezed
• 1/2 tsp vanilla extract optional
• 1/3 cup pumpkin puree 80 g, homemade or canned
• 1 tsp cinnamon
• 1/8 tsp nutmeg optional
• 1 tbsp oil 15 g

Instructions

• Prep oats: Grind half the oats in a blender or food processor until finely ground (about 20-30 seconds).
  1 cup oats
• Preheat oven to 180°C (350°F).
• Mix dry ingredients: In a large bowl, mix ground oats with remaining whole oats, salt, baking powder, cinnamon, nutmeg, and brown sugar.
  1/4 tsp salt, 1/2 tsp baking powder, 4 tsp brown sugar, 1 tsp cinnamon, 1/8 tsp nutmeg
• Add wet ingredients: Add milk, Greek yogurt, grated apple, pumpkin puree, maple syrup, and oil. Stir well until smooth.
  2 tsp maple syrup, 2 tbsp milk of choice, 1/2 cup Greek yogurt no-fat, 1 small apple, 1/2 tsp vanilla extract, 1/3 cup pumpkin puree, 1 tbsp oil
• Lightly grease ramekins (if using). No need for greasing paper or silicone liners.
• Spoon batter into liners or ramekins. Add favorite toppings.
• Bake: Bake for 20 minutes (paper liners) or 25 minutes (silicone liners) until center is set and toothpick comes out clean.
• Turn off oven, crack door, and let oatmeal cool inside for 5-10 minutes.
• Remove and serve warm or let cool before refrigerating.

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Notes

Nutrition information estimated using rolled oats, dairy milk, no-fat Greek yogurt, and homemade pumpkin puree plus vegetable oil. Treat these values as a rough estimate.

Nutrition

Calories: 386.4kcal | Carbohydrates: 57.1g | Protein: 15.5g | Fat: 11.8g | Fiber: 7.1g

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