These Pumpkin Chocolate Chip Baked Oatmeal Cups are an easy and healthy breakfast, lunch or snack — low in calories, high in protein and fiber, make ahead and freezer friendly! Includes step by step recipe video.
By now, I think you know how deep my love for baked oatmeal runs.
And I know that a lot of you feel the same way, because these 4 Ingredient Baked Oatmeal Cups and these Banana Chocolate Chip Baked Oatmeal Cups (both low calorie and high in fiber and protein!) have gone positively wild on Facebook, with 2-6 million views each.
There are just so many reasons to love them: they freeze perfectly, reheat perfectly, they can be eaten as muffins on the go or warmed up with milk in a bowl. You can pack them with all kinds of good things and sneak in extra goodies like ground flax, hemp hearts, protein powder or chia seeds. They can also easily be made gluten free and dairy free if need be.
Plus, the flavor combinations are endless!
But it’s September, and I know most of the world is all over the pumpkin these days, so here we are. The chocolate chips are totally optional — you can cut a good amount of calories and sugar by leaving them out, but even with the chocolate in there these are still a healthy and low calorie breakfast. They would also make an awesome back-to-school lunch for the kiddos!
Tips and Tricks for Making these Pumpkin Chocolate Chip Baked Oatmeal Cups:
- I use these silicone baking cups for all of my baked oatmeal cups — they are so easy to use and the oatmeal comes out perfectly!
- These oatmeal cups are naturally vegetarian
- They can easily be made dairy-free by using almond milk and dairy free chocolate
- They can easily be made gluten-free by using certified gluten-free oats and checking all of your package ingredients
- Pretty much any sweetener can be used in place of honey — pure maple syrup, stevia, granulated or brown sugar will work just as well.
Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO
- 1 1/4 cup 1% milk
- 1 large egg
- 1/2 cup liquid honey
- 3/4 cup pure pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 1/2 cups large or quick oats I use large
- 1/2 cup chocolate chips optional
- Preheat oven to 350 degrees F and arrange 15 silicone muffin cups on a baking sheet.
- In a large bowl, whisk together milk, egg, honey, pumpkin, cinnamon, nutmeg and vanilla until combined.
- Stir in oats and chocolate chips if using.
- Divide between muffin cups and bake for 30 minutes or until set and light golden brown on top. Remove and serve, or cool completely before storing in the refrigerator for up to 5 days or the freezer for up to 3 months.