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Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

Prep Time 10 mins
Total Time 40 mins
Servings 15 oatmeal cups

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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.

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long image of stack of pumpkin oatmeal cups on blue plate

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!

pumpkin oatmeal cups in silicone muffin wrappers on sheet pan overhead

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!

pumpkin chocolate chip baked oatmeal cups on light blue plate with no wrapper

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.
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Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

5 from 3 votes
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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Course Breakfast
Servings 15 oatmeal cups
Calories 103kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Calories: 103kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Cholesterol: 13mg | Sodium: 15mg | Fiber: 2g | Sugar: 11g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Tequilla Washington says

    Baked these on Sunday night and I am in love…I made 3 changes to the recipe….used 2 eggs instead of 1, added 2 scoops of unflavored protein powder, and baked in a brownie pan instead of muffin cups. They are so chewy, moist, filling, so gone!! My 14 year old daughter turned her nose up at these before trying them but fell in love after taking her first bite. This morning, I discovered there was only one left. So I did what any mother would do..I took a bite and handed the rest over to my daughter. Tonight I plan to make your banana chocolate chip cups with peanut butter.

  2. Joyce Hiebert says

    I made these today with leftover canned pumpkin. I know I’ll enjoy them for a healthy quick breakfast.
    Thanks.

  3. Nevada says

    I made my version with about 1/4 cup more pumpkin, about 2/3 of the recommended amount of milk, without chocolate chips. Also added almonds, flax meal, a pinch of salt, and topped with marshmallow fluff before baking. This recipe was an amazing base for me!

  4. Andi says

    I have made these twice. The second time I used oat bran instead of large oats. I questioned whether or not I should have used equal amount of oat brand and went ahead using the same amount. While the flavor is still great, the texture is quite different and would recommend maybe only substituting 1 1/2-1 3/4 cups instead of 2 1/2 cups. Also, Both times I’ve used almond milk and stevia in the recipe! This is a great, versatile and adaptable recipe, and it’s now a staple in my repertoire! Thanks for sharing!

  5. Ramona Campbell says

    Please excuse my ignorance, but are ‘large’ oats the same as old fashioned rolled oats, & if not can they be used as a substitute for the large oats?

  6. Maila Mallar says

    Hi. Do you think this recipe will also work using mashed sweet potato puree instead of the pumpkin puree? Thanks

  7. Ashlyn B. says

    Has anyone tried this using a flax or chia egg? I’m allergic to eggs and this recipe sounds great, but I was concerned the egg replacement might not bind it together well.

    • Vicki Bohn says

      I substitute 1/4 cup unsweetened applesauce for one egg. I made my Lemon Blueberry cobbler that way and chocolate chip cookies and they were both great!

  8. Linda says

    Sorry if this is a silly question, but what is the best way of defrosting after freezing? I’d probably want to eat on-the-go after it’s defrosted, rather than heating up. Thank you!

    • Ashley Fehr says

      I prefer to keep most in the freezer, and store a few in a small container in the fridge so I don’t have to worry about defrosting when I need them. You could definitely microwave them though!

    • Ashley Fehr says

      With hemp hearts or flax, you could add a little (maybe 1/4 cup) without reducing the oats. If you were going to add more than that, I would reduce the oats somewhat. With chia seeds, because they soak up so much moisture, you’d likely need to reduce the oats significantly (maybe an equal amount?) but I haven’t experimented with it so I can’t say 100%

  9. Carla says

    These sound great but using almond milk doesn’t make them dairy free. You still have the egg (that’s dairy). Is there a substitute for that?

  10. Cory says

    These look awesome. I am not a huge honey fan though. Do you think maple syrup could be swapped for honey or would that mess up the texture?

    • Sondra says

      The addition of flax will help reduce the dramatic spike in sugar levels caused by refined carbs ( according to my diabetic specialist). You could also try subbing a portion of the oats with sunflower meal ( or other nut flour), but that will definitely change the texture. If you were to use stevia, or xylitol in place of the honey, and either eliminate the choc chip or substitute dark (85% or more) choc. I would think that’s probably about as diabetic “friendly” as these would get. Certainly not terrible as an every once in a while treat, I wouldn’t think.

  11. Kari says

    These look awesome! I wouldn’t call 3g of protein high protein however. How would you suggest adding more protein to this? How much protein powder or could you use greek yogurt over pumpkin? Or maybe half and half yogurt and pumpkin? I know that would reduce or remove the pumpkin flavor.

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