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

  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 oatmeal cups 1x


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. 



  • 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


  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.


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.

  • Category: Breakfast
  • Method: Baking


  • Serving Size: 1 oatmeal cup
  • Calories: 179
  • Sugar: 12.2 g
  • Sodium: 212.3 mg
  • Fat: 8.8 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 22.6 g
  • Fiber: 3.8 g
  • Protein: 4.7 g
  • Cholesterol: 0 mg

Keywords: pumpkin, baked oatmeal, oats, vegan, egg-free, dairy-free, oil-free, healthy breakfast, portable breakfast, chocolate chips

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