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Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}

Oil-free, and vegan baked oatmeal cups , your new favorite grab and go healthy breakfast! They are easy-to-make and studded with chocolate chips, too.
Vegan Pumpkin Baked Oatmeal Cups on Cooling Rack

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 easy, 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?!

Cooling rack with pumpkin oatmeal cups

How to Make Pumpkin Baked Oatmeal Cups

Yes, these oatmeal cups are hands down delicious–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 easy 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.

pumpkin batter for oatmeal cups

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

Bowl of pumpkin batter for oatmeal cups

Combine, Scoop and Bake

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!

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

Unbaked pumpkin oat cups

Now, bake the oatmeal cups in a preheated 350F 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!

Six pumpkin oatmeal cups on a cooling rack

Are these Baked Oatmeal Cups Healthy?

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.

Up-close view of pumpkin oatmeal cup

Happy baking, and happy pumpkin eating!

Yield: 6 oatmeal cups

Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}

Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}

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

Ingredients

  • 1/2 cup (125 mL) unsweetened canned pumpkin puree
  • 1/2 cup (125 mL) water
  • 1/4 cup (75 mL) smooth nut butter (I used peanut butter)
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup rolled oats (certified GF, as needed)
  • 1 and 1/4 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons dairy-free chocolate chips, divided

Instructions

  1. Preheat the oven to 350F (175C). Line 6 standard size muffin tin cups with paper or foil liners.
  2. In a large bowl, whisk together the pumpkin, water, nut butter, sugar, and vanilla until smooth.
  3. Add the oats, pumpkin pie spice, baking powder, salt, and 3 tablespoons chocolate chips to the bowl; stir until completely blended.
  4. Divide the batter evenly between the prepared muffin cups; dot the tops with the reserved 1 tablespoon chocolate chips.
  5. Bake in the preheated oven for 25 to 30 minutes until firm and lightly browned at edges. Transfer to a cooling rack and cool completely.

Notes

Storage: 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.

Sugar Options: An equal amount of brown sugar or granulated sweetener of your choice can be used in place of the coconut sugar.

Nutrition Information

Serving Size

1 oatmeal cup

Amount Per Serving Calories 179Total Fat 8.8gSaturated Fat 2.2gCholesterol 0mgSodium 212.3mgCarbohydrates 22.6gFiber 3.8gSugar 12.2gProtein 4.7g

Did you make this recipe?

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Liesa

Friday 30th of October 2020

I forgot to say in my earlier comment that I substituted carrot for the pumpkin, since I hate pumpkin, and that worked fine too. I do that for all pumpkin baking recipes I'm interested in making.

Liesa

Friday 30th of October 2020

Thank you - these are good. I used half the quantity of peanut butter and they still tasted very peanut-y. I also used frozen raspberries instead of chocolate chips, which worked well too.

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