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These easy pumpkin baked oatmeal cups are perfect to make upfront for breakfast on the go this fall!

Pumpkin Baked Oatmeal Cups

If you happen to’re a pumpkin lover, you’ll love this healthy make-ahead breakfast! I like baked oatmeal, so I played around with my baked oatmeal recipe to create these Pumpkin Baked Oatmeal Cups, made with oatmeal, canned pumpkin, yogurt, and pumpkin spice and drizzled with a yogurt glaze. They’re great to meal prep
for the week. More of my favorite easy oatmeal recipes are these Blueberry Oatmeal Muffins, Fast Pot Baked Oatmeal Bars, and Peanut Butter Oatmeal Protein Cookies.

Pumpkin Baked Oatmeal Cups Ingredients

• Oats: You’ll need one cup of quick oats. I prefer organic, but regular oats are good, too.
• Salt: 1 / 4 teaspoon of kosher salt improves the feel and taste.
• Baking Powder helps the oatmeal cups rise.
• Pumpkin Spice: Pumpkin pie spice provides a warm, fall flavor. Add as much as two teaspoons, depending on how much spice you like.
• Milk: I used almond milk, but any kind will work.
• Vanilla enhances the flavour of those pumpkin oatmeal cups.
• Eggs: Beat two large eggs.
• Greek Yogurt: Buy a low-fat (2%) plain Greek yogurt, like Fage.
• Sweetener: Use brown sugar or monk fruit in the event you’re trying to scale back added sugar.
• Pumpkin: Canned pumpkin puree keeps these healthy oatmeal cups moist without adding extra fat.
• Powdered Sugar combines with milk and yogurt to create a glaze for drizzling over the finished pumpkin oatmeal muffins.

How one can Make Pumpkin Oatmeal Cups

1. Make the Pumpkin Oatmeal Batter: Whisk oats, salt, baking powder, and pumpkin spice in a big bowl. Stir within the milk, vanilla extract, beaten eggs, sugar, and yogurt.
2. Bake: Spray six cups of a muffin tin and divide the batter evenly among the many cups. Bake at 350˚F for 28 to half-hour, rotating halfway through.
3. Prepare the Glaze: Mix the remaining yogurt and milk with the powdered sugar.
4. Serving: Let the oatmeal cups cool for five minutes within the pan before transferring them to a cooling rack. Drizzle each with the glaze and funky for five more minutes before eating.

Variations

• What can I exploit as an alternative choice to quick oats? If you happen to’re out of quick oats, pulse rolled oats, also called old-fashioned oats, in a food processor or blender a couple of times. Then measure one cup of oats.
• Chocolate Chips: Stir mini chocolate chips into these pumpkin oatmeal cups.
• Spices: If you happen to’re out of pumpkin spice but have the person spices (cinnamon, nutmeg, ginger, allspice, and cloves), use a mix of them. You may also make these with just cinnamon.
• Meal Prep: Double or triple this baked oatmeal muffin recipe and freeze half for later.

FAQs

How one can Store Pumpkin Baked Oatmeal Cups 
Store these baked oatmeal cups in an airtight container or plastic bag once cooled and refrigerate for as much as five days. Reheat them within the microwave for 20 to 30 seconds.

Can I freeze oatmeal cups?
Yes, you’ll be able to freeze pumpkin oatmeal cups for up to 3 months. Thaw them within the refrigerator for a couple of hours or microwave them from frozen until warm.

What’s the difference between baked oats and oatmeal?
Baked oats and oatmeal have different textures. Baked oats are firmer, in order that they could be held when eaten and great in the event you need a fast breakfast while on the go. Oatmeal is looser and is eaten in a bowl with a spoon.

Are baked oats still healthy?
Oats are filled with fiber and protein, regardless of how they’re prepared. These healthy pumpkin baked oatmeal cups have 6 grams of protein and 1.5 grams of fiber and are sure to maintain you full until lunch.

More Pumpkin Recipes You’ll Love

Prep: 10 minutes mins

Cook: 30 minutes mins

cooling time: 5 minutes mins

Total: 45 minutes mins

Yield: 6 servings

Serving Size: 1 oatmeal cup

• Preheat oven to 350F.  Generously spray a typical 6-cup muffin tin with baking spray.

• To a big bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to mix.

• Add 1 cup milk, vanilla extract, beaten eggs, sugar and ½ cup yogurt. Whisk until just combined.

• To assemble: Divide the batter into each muffin cup then bake for 28 to half-hour, rotating halfway through, until oats are only set.

• Meanwhile, mix the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar.  Whisk to mix.

• When muffin cups are done, allow to chill within the pan for five minutes, then rigorously transfer them to a cooling rack.  Drizzle each with a bit glaze and permit to chill at the least one other 5 minutes.

Last Step:

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Once completely cooled, store in an airtight container or zip-top plastic bag and refrigerate.
To reheat microwave for 20 to 30 seconds.

Serving: 1 oatmeal cup, Calories: 104 kcal, Carbohydrates: 37 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 64 mg, Sodium: 137 mg, Fiber: 1.5 g, Sugar: 2 g