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Cozy Pumpkin Baked Oatmeal Cups: Best Fall Meal Prep

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These cozy pumpkin baked oatmeal cups are warm, spiced, and satisfying—perfect for fall meal prep. Made with simple ingredients like rolled oats, pumpkin puree, and maple syrup, they come together in about 30 minutes and reheat beautifully all week long.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree
  • 1 large ripe banana (about 120g mashed)
  • 1 cup (240ml) milk of choice (e.g., oat milk, dairy milk)
  • 1/4 cup (60ml) pure maple syrup
  • 1 large egg
  • 2 tablespoons (30ml) coconut oil or butter, melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (about 50g) chopped pecans, walnuts, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or non-stick spray, or line with paper liners.
  2. In a medium bowl, mash the banana with a fork until almost liquid—no big chunks left.
  3. To the mashed banana, add the pumpkin puree, milk, maple syrup, egg, melted coconut oil (or butter), and vanilla extract. Whisk until completely combined and smooth.
  4. In a large bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir together so the spices are evenly distributed.
  5. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined—about 15-20 strokes. Do not overmix.
  6. If using, gently fold in the chopped pecans, walnuts, or chocolate chips.
  7. Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
  8. Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups, filling each almost to the top. Optionally, sprinkle coarse sugar or extra oats on top.
  9. Bake on the middle rack for 18-22 minutes, until the tops are golden and firm to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cups cool in the pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the batter rest for 5 minutes before baking to hydrate the oats. Use room temperature ingredients to prevent the coconut oil from seizing. For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). These freeze beautifully for up to 3 months.

Nutrition

Keywords: pumpkin baked oatmeal cups, fall meal prep, healthy breakfast, pumpkin oatmeal, easy breakfast recipe

Find it online: https://bakebelle.com/cozy-pumpkin-baked-oatmeal-cups-best-fall-meal-prep/