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Creamy Overnight Pumpkin Spice Baked Oatmeal Cups

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These creamy, custard-like baked oatmeal cups are perfect for busy mornings. Made with pumpkin puree and warm spices, they offer a comforting, make-ahead breakfast that is easy to prepare and delicious to eat.

Ingredients

Scale
  • 2 cups Old-Fashioned Rolled Oats
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Pumpkin Puree (100% pure, not pie filling)
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 2 large Eggs
  • 1.5 cups Milk (whole, almond, or oat)
  • 1/3 cup Honey or Maple Syrup
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
  2. In a large bowl, whisk together rolled oats, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a separate bowl, whisk eggs until beaten. Add milk, honey (or maple syrup), vanilla extract, and pumpkin puree. Whisk vigorously until smooth.
  4. Pour the wet mixture over the dry ingredients. Stir gently but thoroughly until all oats are submerged.
  5. Let the mixture sit for at least 5 minutes (or up to 24 hours in the fridge) to allow oats to absorb the liquid.
  6. Divide the mixture evenly among the 12 muffin cups, filling them about 3/4 full.
  7. Bake for 20-25 minutes until tops are set and slightly golden brown. A knife inserted into the center should come out clean.
  8. Let cool in the pan for 5-10 minutes before removing to ensure they firm up.

Notes

Do not use instant oats as they will turn to mush. Steel-cut oats are also not suitable. For a vegan option, use plant-based milk and maple syrup. If baking in a loaf pan, increase time to 35-40 minutes. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice, baked oatmeal, overnight oats, meal prep breakfast, healthy breakfast, fall recipes, gluten-free options

Find it online: https://tomyumy.com/creamy-overnight-pumpkin-spice-baked-oatmeal-cups/