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
written by Ashley Fehr
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
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Jennifer b says
If I don’t have cupcake molds do you think I can do it in a small baking dish
Ashley Fehr says
Yes, it should work fine! I would think a 9×13″ baking pan would work or just regular muffin tins, though you’d want to grease them and watch the baking time.
Julia says
I used ramekins, worked fine with the same baking time.
Nina says
have you tried this recipe with steel cut oats? any adjustments to the times?
Ashley Fehr says
I haven’t tried with steel cut oats. If you do, I’d love to hear how it works out!
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%
Jen says
Thank you!!
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?
Ashley Fehr says
Eggs are not dairy, as dairy comes from cows and eggs do not come from cows. A flax egg should work fine, although I’ve never tried it.
Rhonda says
Carla I think you are confusing dairy free with Vegan…
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?
Elissa says
I subbed it and they were amazing!
Cory says
Wonderful!!! Thank you. ?
Ashley Fehr says
Oh, yes definitely! As mentioned in the notes, almost any sweetener will work.
Joce says
I have allergies to pumpkin, can I take it out or would this ruin the recipe
Ashley Fehr says
There are definitely other options. I recommend using one of the recipes from this list: https://www.thereciperebel.com/?s=oatmeal+cups
Julia says
I used carrot puree instead of pumpkin. Turned out great!
Gina says
Are these mini muffins or regular size?
Ashley Fehr says
They are regular size
Mandy says
Do you reheat these to eat warm or just eat the meat cold from the fridge?
Ashley Fehr says
You can do either, but I like to warm them up and serve them with milk
Vicki hristov says
My boyfriend is diabetic, how do I lower the carbs for this
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.
Lunchlady32 says
Has anyone tried microwaving these instead of baking???? I bet they would work beautifully!!!!
Lunchlady32 says
UPDATE: A-MAZING and soooooo good!!!! Microwave worked fantically with this recipe!!!!!!
Ashley Fehr says
yay! So glad to hear that!
Debbie Halvorson says
Could I make these without the muffin cups, like a cookie?
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.
Eileen says
can sweet potato be substituted for pumpkin?
Ashley Fehr says
I would think so!
Lisa says
It is a typo by the calories 103k calories there are only 103 per muffin???
Ashley Fehr says
Not a typo
Kari says
k calories is kilo calories which is what Calories actually are. kcalories is the same as Calories which are what you normally see in the US on nutrition labels
Emily says
103 calories is without the chocolate chips?
Ashley Fehr says
103 calories is with all ingredients listed, including chocolate chips
Emily says
How many muffins per serving? Is it just one? It doesn’t say in the nutritional facts.
Ashley Fehr says
The nutrition information is per oatmeal cup, yes
Sandra says
Rdo you how many weight watchers points theses would be?
Dusty says
I put them in my WW recipe tracker and get 4 points each with chocolate chips, 2 without. I thought about adding chopped apple instead of chocolate chips but haven’t tried it yet.
Ashley Fehr says
That’s good to know, thanks!
Christine says
Would love this in banana instead of pumpkin / how do you suggest I make the adjustment in measurements & such?
Ashley Fehr says
Feel free to use this recipe instead: https://www.thereciperebel.com/banana-chocolate-chip-baked-oatmeal-cups-recipe-video/
Sarah @Whole and Heavenly Oven says
I want to eat these beauties for breakfast EVERY morning this fall, Ashley! Obsessing over all that pumpkin chocolate goodness! My kinda way to eat oatmeal. 🙂
Dawn says
If I reduce the sweetener will the texture be ruined?
Ashley Fehr says
Nope! They will be just fine 🙂
Gayle @ Pumpkin 'N Spice says
I have a strong love for baked oatmeal too, especially when it comes to pumpkin! Love these cups, Ashley! I’m ready for ALL things apple and pumpkin, so these sound perfect for breakfast!
Ashley Fehr says
It is just the best and easiest breakfast! Thanks Gayle!