Vegan Pumpkin Baked Oatmeal Cups (Oil-free, Gluten-free)

Oil-free, and vegan baked oatmeal cups , your new go-to grab and go nourishing breakfast! They are straightforward-to-make and studded with chocolate chips, too.

Pumpkin for Breakfast

Hooray for pumpkin and pumpkin pie spice season! People who know me well know that I have a major pumpkin obsession–year-round–so I am always excited when the season matches my pumpkin love.

To get things started, I propose eating plenty of pumpkin at as many meals as possible, beginning with breakfast. This straightforward, vegan pumpkin baked oatmeal recipe, studded with chocolate chips, will make you feel like giving thanks every day in November (and beyond!).

Don’t you want to grab one of these, right now?!

Portable Breakfast Made Straightforward

Yes, these oatmeal cups are hands down satisfying–moist, rich, fragrant with spices, melty with chocolate–but they are also:

• Vegan (egg-free and dairy-free)
• Oil-free
• Gluten-free
• Frugal
• Quick and straightforward to make

Regarding the last point, it only takes (roughly) 5 minutes to mix up these beauties and get them in the oven! Begin by mixing the wet ingredients: pumpkin, water, the smooth nut butter of your choosing, a small amount of coconut sugar, and a smidge of vanilla extract.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• unsweetened canned pumpkin puree
• water
• smooth nut butter (e.g., peanut butter, almond butter, cashew butter)
• coconut sugar
• vanilla extract
• rolled oats (certified GF, as needed)
• pumpkin pie spice
• baking powder
• dairy-free chocolate chips

You will also need some water (I use filtered tap water) and (optional, but recommended) salt.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

In a large bowl, whisk together the pumpkin, water, nut butter, coconut sugar, and vanilla until smooth.

Step Two: Mix the Wet Ingredients

Step Three: Add the Dry Ingredients

Next, add the dry ingredients: rolled oats, pumpkin pie spice, baking powder, salt, and 3 of the 4 tablespoons of chocolate chips.

Step Four: Portion the Oat Mixture

Once combined, divide the batter between 6 standard-size muffin cups that have been lined with paper or foil liners. You want to be able to take these beauties on the go with ease!

Remember those reserved chocolate chips? Press them into the tops of the cups.

Step Five: Bake

Now, bake the oatmeal cups in the preheated oven for 25 to 30 minutes. You will know they are done when the surface of the cups looks dry and the edges are golden brown.

Cool the cups completely, in the muffin tin, before removing.

All that’s left: to do: EAT!

FAQ

• How Do I Store the Oatmeal Cups?Store the cooled oatmeal cups in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or the freezer for up to 6 months.
• Are these Baked Oatmeal Cups Nourishing?Yes! They are high in fiber, loaded with vitamin A (thanks to the pumpkin; one oatmeal cup delivers 50% of your recommended needs), and boast close to 5 grams of plant protein apiece.
• Do I Have to Add Chocolate Chips?No, you sure don’t. Leave them out altogether (that will drop the calorie count for 179 to 133 per oatmeal cup) or sub dried fruit or chopped nuts or seeds.
• Is it Necessary to Use Coconut Sugar?No, you can use an equal amount of brown sugar, maple syrup, or the sweetener of your choice in place of the coconut sugar.

Happy baking, and happy pumpkin eating!