Pumpkin Chocolate Chip Baked Oatmeal Cups

By now you know our new love of baked oatmeal cups! We recently shared Zucchini Chocolate Chip Baked Oatmeal Cups and Apple Cinnamon Oatmeal Cups, and now we are sharing Pumpkin Chocolate Chip Baked Oatmeal Cups!

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)

maple syrup

vanilla extract

ground flaxseed meal

almond butter or nut/seed butter of choice

gluten-free oats

chia seeds

baking powder

salt

cinnamon

pumpkin spice

nutmeg

cloves (just a pinch!)

chocolate chips

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:

1. Mix the wet ingredients together in a large bowl.
2. Add in the almond butter.
3. Then add in the dry ingredients
4. 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:

For more pumpkin recipes, try our…

Pumpkin Chocolate Chip Cookies

Fudgy Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Energy Bites

No Bake Mini Pumpkin Chocolate Cups

Perfect Pumpkin Bread with Chocolate Chips

PIN it!

Scroll down for recipe and leave a comment if you make it.