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Wholesome Baked Pumpkin Chocolate Chip Oatmeal Cups

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These Wholesome Baked Pumpkin Chocolate Chip Oatmeal Cups are a perfect balance of healthy and indulgent, made with simple ingredients and ready in under 30 minutes. They’re ideal for meal prep, keeping you full until lunch with a boost of vitamin A from pumpkin and melty chocolate chips in every bite.

Ingredients

Scale
  • 2 cups rolled oats (not instant)
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • 1 large ripe banana, mashed
  • 2 large eggs, room temperature
  • 1/4 cup honey or maple syrup
  • 1/3 cup unsweetened almond milk (or any milk)
  • 2 tablespoons coconut oil, melted (or butter)
  • 1 teaspoon vanilla extract (pure)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • Optional: 1/4 cup chopped pecans or walnuts, 2 tablespoons flax seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well.
  2. In a large bowl, mash the banana until smooth with a few lumps. Add pumpkin puree, eggs, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract. Whisk until well combined and smooth.
  3. In a separate medium bowl, combine rolled oats, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir with a fork to distribute evenly.
  4. Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined (about 15-20 strokes). The batter will be thick and chunky.
  5. Fold in the chocolate chips (and any optional nuts or seeds) gently. Reserve a few chocolate chips to press into the tops of each cup.
  6. Let the batter rest for 5 minutes to allow the oats to absorb liquid.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Press a few reserved chocolate chips into the top of each cup.
  8. Bake for 18-22 minutes, or until the tops are set and golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  9. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
  10. Cool completely before storing.

Notes

For best texture, use rolled oats (not instant). Let the batter rest for 5 minutes before baking to hydrate the oats. Rotate the pan halfway through baking for even cooking. Cool completely before storing to avoid sogginess. These keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal cups, healthy breakfast, meal prep breakfast, pumpkin chocolate chip oatmeal cups, wholesome breakfast

Find it online: https://daintydine.com/wholesome-baked-pumpkin-chocolate-chip-oatmeal-cups/