Pumpkin Baked Oatmeal Cups with Maple-Pepita Crunch
These grab-and-go oatmeal cups ditch the gummy texture for a hearty, satisfying chew. Loaded with real pumpkin puree and warm spices, they are crowned with a sticky, toasted maple-pepita topping that gives every bite a satisfying crunch. A flawless make-ahead breakfast for busy mornings.
- Total Time50 minutes
- Yield12 oatmeal cups (serves 12) 1x
Ingredients
Scale
Oatmeal Batter
- 2 1/2 cups (250g) old-fashioned rolled oats
- 1 1/2 cups (360ml) milk (any variety)
- 1 cup (240g) unsweetened pumpkin puree
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (120g) plain whole milk Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Maple-Pepita Crunch
- 1/3 cup (45g) raw pepitas (pumpkin seeds)
- 1 tablespoon pure maple syrup
- Pinch of flaky sea salt
Instructions
- Prep the oven and pan: Preheat the oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with nonstick cooking spray, or line with parchment or silicone liners (baked oatmeal tends to stick to paper liners).
- Mix the wet ingredients: In a large mixing bowl, whisk together the milk, pumpkin puree, 1/2 cup of the maple syrup, Greek yogurt, eggs, and vanilla extract until completely smooth and unified.
- Add the dry ingredients: Pour the rolled oats, pumpkin pie spice, cinnamon, baking powder, and kosher salt into the wet mixture. Fold with a spatula until evenly distributed.
- Let the batter rest: Allow the bowl to sit undisturbed at room temperature for 10 minutes. This gives the rolled oats time to absorb some of the liquid, ensuring they don’t sink to the bottom of the cups during baking.
- Prep the crunch topping: While the batter rests, combine the pepitas, 1 tablespoon of maple syrup, and a pinch of flaky sea salt in a small bowl. Stir until the seeds are fully coated.
- Portion and bake: Divide the oatmeal batter evenly among the 12 muffin cups (they will be quite full). Spoon a small amount of the maple-pepita mixture onto the center of each cup. Bake for 22 to 25 minutes, or until the edges are golden brown and the centers feel firmly set to the touch.
- Cool and set: Let the oatmeal cups cool in the tin for at least 10 minutes before running a butter knife around the edges to gently transfer them to a wire rack. They will continue to firm up as they cool.
Notes
- Why it works: Swapping quick oats for old-fashioned rolled oats and letting the batter hydrate for 10 minutes before scooping gives these cups structural integrity. You can easily hold them in one hand without them falling apart.
- Storage and Reheating: Store fully cooled oatmeal cups in an airtight container in the refrigerator at 40°F (4°C) or below for 3 to 4 days, and freeze any you plan to keep longer. Be sure to refrigerate within 2 hours of baking. To reheat, microwave a chilled cup for 30 to 45 seconds until warmed through.
Nutrition (per serving — estimates)
Calories: 175 | Total Carbs: 28g (Fiber: 3g, Sugar: 12g) | Fat: 5g (Saturated: 1g) | Protein: 6g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 12g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g