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Home » Kids & Baby » Baby- and Kid-Friendly Recipes » The Easiest Pumpkin Apple Baked Oatmeal Cups

The Easiest Pumpkin Apple Baked Oatmeal Cups

Published August 6, 2020 | Updated Feb 17, 2021 by Robin Deem 8 Comments
This post may contain affiliate links. Please read my disclosure.

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These Pumpkin Apple Baked Oatmeal Cups are baby- and toddler-approved, but great for the whole family! Make them in advance and stick them in the freezer to have a healthy, nutritious breakfast ready to go on busy mornings.

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

We’ve been big fans of baked oatmeal in our household for a while now. I love that it’s jam-packed with nutrients (especially with the right mix-ins) and that it’s handheld, resulting in much less of a mess than classic or even overnight oats make. While traditional baked oatmeals (in baking pans or dishes) are great, turning your baked oatmeal into single-serving cups ups the convenience factor and makes it really easy to only defrost what you need.

Just like my Super Simple Pumpkin Carrot Muffins or my Peanut Butter and Banana Breakfast Cookies, these cups are a great on-the-go option for busy mornings, or even a great travel snack when you’re on the road. 

Why This Recipe Works

  • It’s entirely make-ahead! Prep and bake everything in advance and store the prepared oatmeal cups in the refrigerator or, even better, the freezer for an easy grab-and-go breakfast on any day of the week.
  • It’s chock-full of nutrients. Pumpkin, apples and oats are all nutritional powerhouses that will fill your family up and get them ready to take on the day.
  • It’s adaptable. Keep reading for some other fun flavor combinations you can use in this recipe.
  • It’s baby- and toddler-friendly. These baked oatmeal cups are great to have on hand if you’re following baby-led weaning, or even if you’re not!

Ingredients You’ll Need

There are no fancy or tricky ingredients here. And you can always use one of the other flavor combinations listed below if you want to mix things up a bit!

The ingredients needed to make Pumpkin Apple Baked Oatmeal Cups.

Apple(s) – You should only need one apple for this recipe, maybe two. I love apples like Fujis, Honeycrisps, etc. but feel free to use whatever variety is your favorite.

Egg – All you need is one egg to bind everything together during the baking process.

Milk – Use any type of milk you have on hand here. I used unsweetened vanilla almond milk, but you could also use whole milk, coconut milk, oat milk, etc.

Pumpkin purée – Even when it’s not fall, you can usually find canned pumpkin in the baking or canned vegetable section of your grocery. Or follow this recipe to make your own!

Maple syrup – This adds the perfect natural sweetness to the recipe.

Rolled oats – These add all the substance and even more nutrients. I always have one or two big bags of rolled oats on hand in my pantry because they are so great in so many recipes.

Step-by-Step Instructions

Make these cups entirely in advance and freeze them for easy access on busy mornings.

A white mixing bowl of the dry ingredients for oatmeal cups.

After preheating the oven and preparing some muffin tins (we like silicone ones like these), whisk together the dry ingredients in a large mixing bowl.

A white mixing bowl of the wet ingredients needed for oatmeal cups.

Next, in a medium mixing bowl, mix together the wet ingredients.

The ingredients needed for pumpkin apple baked oatmeal cups in a white mixing bowl.

Add the wet ingredients to the dry ingredients and combine.

Apples on top of baked oatmeal cup batter in a white mixing bowl.

Then stir in the apples…

Pumpkin apple baked oatmeal batter divided into silicone muffin tins.

And scoop evenly into your prepared muffin tins.

Bake for 18-20 minutes and let cool before digging in or freezing for later.

An overhead shot of Pumpkin Apple Baked Oatmeal Cups cooling on a rack.

FAQs

How far in advance can I make this recipe?

These oatmeal cups will keep for 4-6 days in the refrigerator or for up to 3 months in the freezer.

How should I store the baked oatmeal cups?

Once the oatmeal cups are cool, transfer them to a resealable plastic bag or plastic/glass container with a lid. Store them this way in either the refrigerator or freezer, but they will keep longer in the freezer.

How should I defrost the cups?

Simply pop them in the microwave for 30 seconds to 1 minute.

What other flavor combinations could I use besides pumpkin and apple?

There are so many options! Here are just a few:
– Banana and chocolate chip
– Sweet potato and orange
– Zucchini and raisin
– Peanut butter and apple
– Cinnamon and berry
– Vanilla and peach

A stack of Pumpkin Apple Baked Oatmeal Cups leaning against a pitcher of milk.
B

More Quick-and-Easy Breakfast Ideas

These recipes are all especially great for babies and toddlers, but there’s no doubt that adults will enjoy them, too!

Peanut Butter Banana Breakfast Cookies

Make-Ahead Freezer Oatmeal Cups

Healthy Carrot Cake Pancakes

Super Simple Pumpkin Carrot Muffins

And also check out all of these easy breakfast recipes that are baby-led weaning approved!

Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below! 

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

Pumpkin Apple Baked Oatmeal Cups

These Pumpkin Apple Baked Oatmeal Cups are baby- and toddler-approved, but great for the whole family! Make them in advance and stick them in the freezer to have a healthy, nutritious breakfast ready to go on busy mornings.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 people
Calories: 131kcal
Author: CaliGirl Cooking

Equipment

  • Cupcake pan
  • Cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • 1/2 cup measure
  • 1/4 cup measure
  • 1/4 teaspoon measure
  • Whisk

Ingredients

  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups milk of your choice (I used unsweetened vanilla almond milk)
  • 1 cup pumpkin purée (Use canned or follow the link in the Recipe Notes to make your own)
  • 1/4 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup diced apple

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Spray cupcake pan with cooking spray and set aside.
  • In a large mixing bowl, whisk together oats, baking powder, salt and pumpkin pie spice.
  • In a medium mixing bowl, whisk together milk, pumpkin purée, maple syrup, egg and vanilla.
  • Add wet ingredients to dry ingredients and whisk to combine. Whisk in diced apple.
  • Using your 1/4 cup measure, scoop mixture into prepared cupcake pan.
  • Bake at 350 degrees for 18-20 minutes, or until oatmeal is set.
  • Let cool at least 10 minutes before removing from pan. Let cool completely before transferring to Ziploc for freezer storage.

Notes

  1. Here’s the recipe for homemade pumpkin purée!
  2. These oatmeal cups are baby- and toddler-friendly and are a great breakfast to stash in the freezer. To freeze, place cooled oatmeal cups in a resealable plastic bag and label them (including the date you made them.) These will last in the freezer up to 3 months.
  3. To defrost, microwave for 30 seconds to 1 minute.
  4. Feel free to try other flavor combinations such as: banana-chocolate chip, sweet potato-orange, zucchini-raisin, peanut butter-apple, cinnamon-berry, or vanilla-peach.

Nutrition

Calories: 131kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 184mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3251IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @CaliGirlCooking or tag #CaliGirlCooking!
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Reader Interactions

Comments

  1. Erica

    June 09, 2021 at 5:33 pm

    5 stars
    My 10.5 month old has decided she’s too independent to be fed oatmeal. Made these tonight and hoping they’re a hit at breakfast. Either way, mama likes them 😊

    Reply
    • Robin Deem

      June 09, 2021 at 9:19 pm

      Yay! They’re a great solution for little independent eaters – and mamas alike! Enjoy, Erica!

      Reply
  2. Nandita Vyavaharkar

    July 03, 2021 at 7:16 am

    Need help! My muffins are crispy on the upper side and soft and moist base. Is this how it is supposed to be? Irrespective, it is very much toddler approved!

    Reply
    • Robin Deem

      July 05, 2021 at 9:21 pm

      Hi Nandita! Did you use cooking spray to grease your pan? Sometimes that can be the culprit. You may want to try making the muffins using paper cupcake holders to cut down on the sogginess. I’m so glad your toddler loves them!

      Reply
  3. Kristina

    November 19, 2021 at 8:29 am

    Have you tried these without the apple? Apples tend to bother me, but everything else about these muffins seem great!

    Reply
    • Robin Deem

      December 28, 2021 at 10:28 am

      I have not tried them without apples but I’m sure they would still be delicious!

      Reply
  4. Jenna

    December 10, 2021 at 3:13 pm

    Hi! I made these and we loved them. I’ve got a light eating one year old that’s struggling to gain weight. I’m no expert baker and would love some ideas on ways to add healthy fat to this recipe.

    Reply
    • Robin Deem

      December 28, 2021 at 10:28 am

      Hi Jenna! I find that ground flax is a great way to add some healthy fats to baked goods. Try adding in a tablespoon or so!

      Reply

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Hi, I'm Robin! I'm a busy mom, food blogger and online educator empowering other mamas to find their very own recipe for a balanced life through meal planning, easy recipes and organizational techniques. I look forward to getting to know you and teaching you my tried and true tricks!

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