This post may contain affiliate links. Please see our disclosure policy.
As a nutritionist and a mom, I’m always looking for recipes that can be used in mutltipe ways, and this one does just that! One batch, and I’ve got an afterschool snack, an easy lunchbox item, a grab-and-go breakfast for busy school mornings. But also, and this one’s for the other moms out there, it’s my new go-to pre-workout snack! This fall snack is made with pumpkin, warm fall spices, and old-fashioned oats, with a natural protein boost from Greek yogurt.
If you love my baked oatmeal, think of these as that same cozy texture in portable, portioned form, and easier to pack. And if you’re already a fan of my protein trick in my Baked Pumpkin Cottage Cheese Breakfast Bowls, you’ll love these too! My teenager claimed these as his go-to after-school snack, so I am now doubling the recipe and making on repeat.
Why You’ll Love this Recipe
- One recipe, four uses — snack, lunchbox, breakfast, or pre-workout fuel
- Natural protein boost — cottage cheese or Greek yogurt blended into the batter, no protein powder needed
- Real fiber, too — old-fashioned oats and pumpkin both contribute here, not just protein!
- Freezer-friendly — make a batch, freeze extras, and you’ve got breakfast or snacks ready for weeks
- Portioned and portable — baked in a muffin tin, so they’re already the right size for a lunchbox or a quick grab on the way out the door
This Recipe is so Easy to Make!
Start off by gathering your simple ingredients: eggs, canned pumpkin, milk, Greek yogurt (you can also use whipped cottage cheese), maple syrup, vanilla extract, rolled oats, pumpkin pie spice, sea salt, baking powder, and chocolate chips. Then will do a few simple steps:
- Mix together your wet ingredients with a whisk.
- Stir together the oats, pumpkin pie spice, and baking powder in a separate bowl.
- Now combine wet and dry ingredients!
- Fold in the chocolate chips and fill muffin cups all the way to the top.
- Bake for 22-24 minutes. That’s it!
Tips for Success
- Don’t skip the Greek yogurt or cottage cheese. If using cottage cheese, make sure to blend in a food processor so that it’s nice and smooth.
- The batter will look loose and wet before baking — that’s normal. Baked oatmeal batter is much wetter than muffin batter, and it sets up as it bakes.
- Grease your muffin tin well, or use silicone liners. Paper liners tend to stick to baked oatmeal in a way they don’t with regular muffins.
- Check for doneness with a toothpick, not just time — ovens vary, and you want the center fully set, not gummy.
- Add chocolate chips or nuts, or both! These give the baked oatmeal cups extra flavor and sweetness. You can skip nuts entirely, or swap in sunflower seeds for a similar crunch.
- Store in the fridge for up to 4-5 days, or freeze for up to 2-3 months. To reheat from frozen, microwave for 30-45 seconds, or let thaw in the fridge overnight.
Pumpkin Baked Oatmeal Cups
Ingredients
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cups milk*
- 1/3 cups real maple syrup
- 1 tsp vanilla extract
- 2.5 cups old-fashioned rolled oats**
- 2 tsp pumpkin pie spice
- 1.5 tsp baking powder
- 1/2 tsp kosher salt
- 1/3 cups chocolate chips
Instructions
- Preheat and prep the muffin pan. Preheat the oven to 350 degrees F and grease a 12 cup muffin tin or use a silicone muffin pan.
- Mix the wet ingredients. In a large bowl, mix the Greek yogurt, pumpkin puree, eggs, milk, maple syrup, and vanilla extract with a whisk until well combined.
- In a separate bowl, stir together the oats, baking powder, salt, and pumpkin pie spice. Combine these dry ingredients with the wet. Now fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups and fill all the way to the top.
- Bake for 22 – 24 minutes or until set and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 – 10 minutes before removing.
- Serve warm, or cool completely and store in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
