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84% would make again

Pumpkin Chocolate Chip Baked Oatmeal Cups

Ingredients

for 15 oatmeal cups

  • 1 ¼ cups 1% milk (295 mL)
  • 1 large egg
  • ½ cup honey (170 g)
  • ¾ cup pumpkin puree (170 g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • 2 ½ cups quick oat (250 g), or large oat
  • ½ cup chocolate chips (85 g), optional

Nutrition Info

  • Calories 161
  • Fat 4g
  • Carbs 29g
  • Fiber 2g
  • Sugar 15g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven 350˚F (180˚F).
  2. In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.
  3. Stir in the oats and chocolate chips.
  4. Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.
  5. Bake for 30 minutes, until light golden on top.
  6. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  7. Enjoy!

Ingredients

for 15 oatmeal cups

  • 1 ¼ cups 1% milk (295 mL)
  • 1 large egg
  • ½ cup honey (170 g)
  • ¾ cup pumpkin puree (170 g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • 2 ½ cups quick oat (250 g), or large oat
  • ½ cup chocolate chips (85 g), optional

Nutrition Info

  • Calories 161
  • Fat 4g
  • Carbs 29g
  • Fiber 2g
  • Sugar 15g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven 350˚F (180˚F).
  2. In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.
  3. Stir in the oats and chocolate chips.
  4. Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.
  5. Bake for 30 minutes, until light golden on top.
  6. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  7. Enjoy!

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