Pumpkin Baked Oatmeal Cups

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Individual pumpkin baked oatmeal cups with a natural protein boost from Greek yogurt — no protein powder needed! Freezer-friendly and perfect for grab-and-go school mornings or a lunchbox snack.

Prep Time10

Cook Time24

Course: Breakfast, Snack

Servings:

Author: Amy Rains

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

*You can use regular milk or a plant based milk like almond or coconut.

**Use rolled old fashioned oats (can be gluten-free), and do not use steel cut or quick oats!

Nutrition