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Kid-Approved Pumpkin Baked Oatmeal Cups: Easy Meal Prep

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Soft, naturally sweet pumpkin baked oatmeal cups that are perfect for meal prep and picky eaters. Made with simple ingredients, they’re budget-friendly, quick to prepare, and perfect for grab-and-go breakfasts or snacks.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup milk (dairy, almond, oat, or buttermilk)
  • 2 large eggs, lightly beaten
  • 1/3 cup maple syrup or honey
  • 3 tablespoons melted coconut oil or unsalted butter, cooled slightly
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional mix-ins: 1/2 cup chocolate chips, dried cranberries, or chopped nuts

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper or silicone liners. If using silicone, spray lightly with nonstick spray.
  2. In a large bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt until evenly distributed.
  3. In a separate bowl, whisk together the pumpkin puree, milk, beaten eggs, maple syrup (or honey), melted coconut oil or butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. A few small streaks are okay. Fold in any optional mix-ins at this point.
  5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. A 1/4-cup scoop works well.
  6. Bake for 20-25 minutes, until the tops are set and lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Enjoy warm, at room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

For best texture, use rolled oats, not quick oats. Let batter rest 5 minutes before baking for softer cups. Use room temperature eggs to prevent coconut oil from seizing. These taste even better on day two as flavors meld. To freeze, place in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in microwave for 20-30 seconds or in toaster oven at 350°F for 5 minutes.

Nutrition

Keywords: pumpkin baked oatmeal cups, easy meal prep, kid-friendly breakfast, healthy oatmeal cups, fall breakfast recipe, budget-friendly breakfast, grab-and-go breakfast

Find it online: https://tastytuck.com/kid-approved-pumpkin-baked-oatmeal-cups-easy-meal-prep/