Baked Pumpkin Oatmeal Recipe

Ingredients

• As neededCooking spray
• 180 g (2 cups)Gluten-free old-fashioned rolled oats
• 64 g (⅔ cup)Almond flour
• 37 g (⅓ cup)Coconut flour
• 10 ml (2 teaspoons)Pumpkin pie spice
• 5 ml (1 teaspoon)Baking powder
• 1.25 ml (¼ teaspoon)Kosher salt
• 360 ml (1½ cups)Milk (any kind; unsweetened almond milk is suggested)
• 120 g (½ cup)Canned or homemade pumpkin purée
• 60 ml (¼ cup), plus more if desiredMaple syrup
• 30 ml (2 tablespoons)Avocado oil
• 1 largeEgg
• 5 ml (1 teaspoon)Pure vanilla extract
• About 80 g (½ cup), optionalMix-ins such as mini chocolate chips, chopped walnuts, raisins or dried cranberries

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Coat a muffin tin generously with cooking spray and set it aside.

2. 2

   Mix the dry ingredients

   In a medium mixing bowl, combine the oats, almond flour, coconut flour, pumpkin pie spice, baking powder and salt. Stir until evenly mixed.

3. 3

   Add the wet ingredients

   Add the milk, pumpkin purée, maple syrup, avocado oil, egg and vanilla, then stir until combined. If using mix-ins, fold them through until distributed.

4. 4

   Fill the muffin tin

   Divide the mixture evenly among the prepared muffin cups. Lightly press the tops with the spoon to level them.

5. 5

   Bake and cool

   Bake in the preheated oven for 20–25 minutes, until the tops are golden brown. Leave the cups to cool completely before removing them from the tin.

6. 6

   Store the cups

   Keep them in an airtight container in the fridge for 5–7 days. To freeze, first freeze them flat on a baking sheet, then transfer to an airtight container and freeze for up to three months.

What are pumpkin baked oatmeal cups?

Baked oatmeal turns the familiar porridge ingredients of oats and milk into a firm, portionable bake. This American-style version takes its flavour from pumpkin purée and pumpkin pie spice, and is shaped in a muffin tin for convenient individual portions.

The combination of rolled oats, almond flour and coconut flour gives the cups a substantial, tender texture. Maple syrup adds sweetness, while optional mix-ins let you tailor each batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 4g protein, 11g carbs, 7g fat.

The oats, flours and maple syrup contribute most of the carbohydrates, while the almond flour and avocado oil provide much of the fat. Oats, almond flour, milk and egg contribute protein. Pair a cup with fruit and yoghurt for a more substantial plate.

Choosing the ingredients

Oats: Use old-fashioned rolled oats rather than quick oats for the texture intended here. Choose oats labelled gluten-free if that is important for your cooking needs.

Pumpkin: Canned pumpkin purée or homemade purée both work; use plain purée rather than pumpkin pie filling. The latter is already sweetened and spiced.

Milk and mix-ins: The recipe allows any kind of milk, and suggests unsweetened almond milk. The mix-ins are optional, so the cups can be made plain or with chocolate chips, nuts or dried fruit.

Mixing the batter

Dry ingredients: Stir the oats, two flours, spice, baking powder and salt together first to distribute the leavening and seasoning.

Wet ingredients: Add the milk, purée, syrup, oil, egg and vanilla, then mix until combined. Fold optional additions in last so they are spread through the batter without being crushed.

Filling the muffin cups

Greasing: Spray the muffin tin generously, including around the edges of each cup, to help the baked oatmeal release after cooling.

Levelling: Divide the mixture evenly and pat each portion lightly to make a flat top. Avoid packing it down hard; a gentle press is enough to shape the cups.

Checking for doneness

Timing: Bake for 20–25 minutes at 180°C (350°F), as the original method directs. Start checking at the lower end of that range because ovens and muffin tins can differ.

Visual cue: Look for golden-brown tops. Let the cups cool completely in the tin before trying to remove them, as they are easier to handle once set.

Making them ahead

These cups suit meal prep because they are baked in individual portions and can be stored in the fridge or freezer. Cool them completely before packing so trapped warmth does not create condensation in the container.

For freezing, arrange the cups flat on a baking sheet first, then transfer them to an airtight container. This initial freeze helps keep them from sticking together.

What to serve with them

Serve a cup on its own for a quick breakfast or snack, or pair it with yoghurt and fresh fruit for a more rounded plate. A little extra milk alongside is another simple option if you prefer a softer, porridge-like bite.

Because the cups contain oats and some added fat, a side of fruit or a protein-rich accompaniment can add variety to the meal.

Recipe notes & tips

• Use plain pumpkin purée rather than prepared pumpkin pie filling.
• Measure the flours carefully, especially the coconut flour, which absorbs liquid readily.
• Stir the dry ingredients together before adding the wet ingredients for an even mix.
• Divide the mixture evenly so the cups bake at a similar rate.
• Cool the cups completely before removing them from the tin.
• Freeze the cooled cups separately on a baking sheet before packing them together.

Variations

• Chocolate chips: Fold mini chocolate chips into the batter for a sweeter, chocolate-studded batch.
• Chopped walnuts: Add walnuts for a crunchy contrast to the soft oats.
• Raisins: Stir in raisins for little bursts of sweetness.
• Dried cranberries: Use dried cranberries for a tart fruit accent.
• Unsweetened almond milk: Follow the suggested milk choice for a mild, lightly flavoured batter.

Common mistakes to avoid

• Using pumpkin pie filling: It may already contain sugar and spices; choose plain pumpkin purée.
• Skipping the cooking spray: The cups may cling to the tin; coat the muffin cups generously.
• Packing the batter tightly: The tops can become compact; pat them only lightly to level.
• Removing the cups while hot: They can be fragile before setting; let them cool completely in the tin.
• Freezing them in a heap: They may stick together; freeze them flat on a baking sheet before packing.

How to store

Once completely cool, store the cups in an airtight container in the fridge for 5–7 days. To freeze, arrange them flat on a baking sheet, then transfer to an airtight container and freeze for up to three months; thaw before serving.

Frequently asked questions