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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Catherine says
I just did this recipe tonight, thinking it would be low calorie. When I wrote out all of my ingredients (followed this recipe exactly) and used chocolate chips, each serving came out to 144 calories. A friend did the recipe with almond milk and it came out to 122 calories per serving. Can you please explain your math and how you got to 103 calories? I liked this recipe, but can only eat 1200 calories a day because of my diet, so will probably not be making it again.
Ashley Fehr says
Any optional ingredients are not included in the nutrition information. Since the chocolate chips are optional, they are not included in the nutrition information. With chocolate chips will be 133 calories per serving.
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.
Ashley Fehr says
Thank you so much Tequilla! I’m so happy you and your family enjoyed them!
Renee Hartley says
Could you use almond milk instead? If so how much would you recommend?
Ashley Fehr says
Definitely! I would use the same amount
Deb says
3g of protein per muffin cup does not make them “high in protein”
Am I missing something?
Thanks
Ashley Fehr says
I think 3 grams of protein in 100 calories is not bad!
Joyce Hiebert says
I made these today with leftover canned pumpkin. I know I’ll enjoy them for a healthy quick breakfast.
Thanks.
Ashley Fehr says
Thanks Joyce! I’m glad you liked them!
Diane says
I double the recipe and freeze them. Every day I bring one to work for a snack! I love them! Thank you!
Ashley Fehr says
I’m so happy to hear that Diane!
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!
Ashley Fehr says
So glad to hear that!
Debbie says
Can you use 2% milk instead of 1% milk
Ashley Fehr says
Yes, definitely! Almost any kind of milk will work!
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!
Ashley Fehr says
Thanks for sharing your adaptations! I’m glad you’ve enjoyed them!
Willow says
Can I use peanut butter instead of pumpkin purée? And if YES, same amount?
Ashley Fehr says
I probably wouldn’t substitute all of the pumpkin for peanut butter, but I do have a variety of other oatmeal cups if you don’t like pumpkin: https://www.thereciperebel.com/?s=oatmeal+cups
Mercedez says
They look set on the outside but moist on the inside. Should I cook for a little longer?
Ashley Fehr says
They will be moist but not undercooked. If they don’t look set then I would bake 5-10 more minutes.
Ren Warner says
Does the pumpkin need to be cooked before adding to the recipe?
Ashley Fehr says
You will use pure canned pumpkin, not raw pumpkin.
Kathy says
If I wanted to use brown sugar or white sugar instead of honey, what amount do I use?
Ashley Fehr says
I would use about the same.
Cheryl says
Can I use the instant oatmeal in the package instead of large oatmeal?
Ashley Fehr says
You might be able to, but I haven’t tried. It will add more sugar and flavoring, so you may want to reduce or skip the sweetener altogether.
Carys says
Do I need to soak the rolled oat before baking?
Ashley Fehr says
Nope, no soaking required 🙂
Trish says
Yum! If I were to use agave instead of honey, do you think it would be the same amount or should I adjust?
Ashley Fehr says
I have never baked with agave so I really can’t say how that would change.
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?
Ashley Fehr says
Yes, definitely! I generally use large oats or rolled oats.
Maila Mallar says
Hi. Do you think this recipe will also work using mashed sweet potato puree instead of the pumpkin puree? Thanks
Ashley Fehr says
I think that would work fine!
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!
Sarah says
Will they set up more or do they remain pretty moist?? Wondering if I should cook them longer.
Ashley Fehr says
They will set up like a muffin. If they look moist still, I would continue baking them. They should look light golden brown on top.
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!