Packed with wholesome, nourishing ingredients, satisfying and so delicious, these Pumpkin Chocolate Chip Baked Oatmeal Cups are a perfect make-ahead breakfast or snack. BEST flavor (hello pumpkin spice + chocolate!) and super EASY to make! Gluten-free, Egg-Free and Dairy-Free & Nut-Free optional.
I know I shouldn’t play favorites but… these are my personal favorite so far!
The flavor is amazing with the pumpkin, chocolate chips and just a little bit of spice! And the texture is unreal!
Just like our other oatmeal cups, they are a delicious make-ahead breakfast or snack! Perfect for busy mornings!
They’re packed with wholesome nourishing ingredients, super satisfying and so delicious!
Plus, they are gluten-free, egg-free, nut-free optional and dairy-free optional.
And they are super EASY to make!
Before I get to the ingredients…
I have a cooking video on this page, and as with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.
Here are the ingredients you’ll need:
milk or dairy-free milk of choice
pumpkin puree (we use canned)
ground flaxseed meal
almond butter or nut/seed butter of choice
cloves (just a pinch!)
A note about oats: Oats are a naturally gluten-free grain but they are contaminated via cross contact with wheat, barley and rye during the growing and processing process. So definitely look for gluten free oats, preferably certified gluten free oats.
But there’s more.… back when my son was first diagnosed with celiac disease, gluten-free oats were mostly grown via a process known as purity protocol. In recent years, gluten-free oats have also been processed through a manufacturing process known as “sorting”. There is much controversy about sorting versus purity protocol oats. For more information I’m linking articles by GF Jules and by Gluten-Free Watchdog.
Also, some people with celiac diseases don’t tolerate oats so please do what ‘s best for you and your health.
Back to the Pumpkin Chocolate Chip Baked Oatmeal Cups…
They come together quickly.
First mix the flax egg so that it can sit while you gather your other ingredients.
Flax egg if you haven’t made it before is just flax seed meal mixed with water. I haven’t made these with real egg but it should work if that’s your preference.
Then it’s just 4 simple steps:
Mix the wet ingredients together in a large bowl.
Add in the almond butter.
Then add in the dry ingredients
And finally mix in the chocolate chips.
Spoon evenly into muffin tins, add extra chocolate chips if you want (I always want extra chocolate chips!) and bake!
Bonus: Your house will smell amazing while they bake!
Let sit in the muffin tins for 5-10 minutes to continue cooking/ setting, then let cool on a drying rack if you plan to store them in the refrigerator or freezer.
I tend to leave a few out and freeze the rest so they stay fresher longer.
The texture will be as expected, like a baked oatmeal — super soft when it comes out of the oven but as they cool, they hold together beautifully.
You can eat them warm (reheat in microwave for a few seconds), straight from the fridge or room temperature.
Either way, they are nourishing, satisfying and a delicious gluten-free breakfast or snack!
Hope you love them as much as we do!
For more pumpkin chocolate chip recipes, have you tried our:
Packed with wholesome, nourishing ingredients, satisfying and so delicious, these Pumpkin Chocolate Chip Baked Oatmeal Cups are a perfect make-ahead breakfast or snack. BEST flavor and super easy to make! Gluten-free, Egg-Free and Dairy-Free & Nut-Free optional.
½cupalmond butteror any nut/ seed butter of choice
1/2chocolate chips plus a few extra for topping
Preheat oven to 350 degrees F and line 12 muffin tins with paper liners.
If you haven't already, prepare your flax egg by mixing flax seed meal with water and let stand for 5 minutes.
In a large mixing bowl add all liquid ingredients: milk, maple syrup, pumpkin puree, flax egg and vanilla and mix to combine.
Add almond butter and mix to combine.
Add dry ingredients: oats, chia seeds, baking powder, pumpkin spice, cinnamon, salt, nutmeg and cloves, and mix to combine.
Add chocolate chips and mix just a few seconds to just combine.
Using a small ladle or large spoon, spoon mixture into prepared muffin tins as evenly as possible, gently spooning or pressing mixture flat and into corners. The batter will come to almost the top of the paper liner. Top with extra chocolate chips if desired.
Bake 32 minutes, or until set and a toothpick comes out clean. The top will be slightly golden.
Let rest for 5 mins, then enjoy! Or let cool on a baking rack.
Store in the refrigerator for several days or freezer for up to 3 months.
Reheat in microwave for 15-30 seconds to warm as desired
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
4 thoughts on “Pumpkin Chocolate Chip Baked Oatmeal Cups”
I don’t have flax egg, can I omit this? Also I do not have almond butter. I assume I can use peanut butter. I am hoping to make this ASAP 🙂
Hi! If you don’t have flaxseed meal to make flax egg, you could substitute real egg. And peanut butter will work great! Enjoy!
So good! I don’t like nut or seed butters so I tried exchanging the 1/2 cup almond butter for 1 cup of full fat plain Greek yogurt. It worked well for me! Just a few more minutes needed in the oven.
Happy you loved them! And love your swap! Thanks for sharing!