Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

Prep Time 10 minutes
Total Time 40 minutes
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.


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

4.67 from 6 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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Course Breakfast
Servings 15 oatmeal cups
Calories 103cal


  • 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.

Nutrition Information

Calories: 103cal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 114mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1961IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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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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Reader Interactions


  1. Jen says

    If you added hemp hearts, flax, or chia seeds, how much would you add, and would you lessen the amount of oats?? Thank you!

    • 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%

  2. 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?

  3. 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.

  4. 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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