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Kid-Approved Pumpkin Spice Baked Oatmeal Cups: Easy Healthy Breakfast

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These Kid-Approved Pumpkin Spice Baked Oatmeal Cups are a healthy, easy breakfast that tastes like fall in a muffin tin. Made with simple ingredients like oats, pumpkin puree, and warm spices, they’re perfect for busy mornings, lunchboxes, or after-school snacks.

Ingredients

Scale
  • 2 cups (200g) rolled oats
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 medium ripe banana (about 120g), mashed
  • 2 large eggs, room temperature
  • ½ cup (120ml) milk (dairy or plant-based)
  • ¼ cup (60ml) pure maple syrup
  • 2 tablespoons (30ml) coconut oil, melted
  • 1 teaspoon (5ml) vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • Optional mix-ins: ½ cup (90g) dark chocolate chips, ¼ cup (30g) chopped pecans or walnuts, ¼ cup (40g) dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  2. In a large bowl, mash the banana with a fork until smooth. Add the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined and smooth.
  3. In a medium bowl, combine the rolled oats, cinnamon, nutmeg, ginger, cloves, and salt. Stir with a fork or whisk to distribute the spices evenly.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix. Let the batter rest for 5 minutes.
  5. If using mix-ins, gently fold them in now. Reserve a few chocolate chips or nuts to press on top of each cup if desired.
  6. Using an ice cream scoop or large spoon, portion the batter into the prepared muffin tin, filling each cup about ¾ full. You should get 12 cups.
  7. Bake for 18-22 minutes, until the tops are set and golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If tops brown too quickly, tent loosely with foil.
  8. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Serve warm or at room temperature.

Notes

For best texture, use old-fashioned rolled oats, not quick or steel-cut. Let the batter rest for 5 minutes before baking to allow oats to absorb liquid. Store in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months. Reheat in the microwave for 15-20 seconds.

Nutrition

Keywords: pumpkin spice, baked oatmeal cups, healthy breakfast, kid-friendly, easy breakfast, fall recipe, oatmeal muffins

Find it online: https://junomeals.com/kid-approved-pumpkin-spice-baked-oatmeal-cups-easy-healthy-breakfast/