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.
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!
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.
Make these cups entirely in advance and freeze them for easy access on busy mornings.
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.
Next, in a medium mixing bowl, mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and combine.
Then stir in the apples…
And scoop evenly into your prepared muffin tins.
Bake for 18-20 minutes and let cool before digging in or freezing for later.
These oatmeal cups will keep for 4-6 days in the refrigerator or for up to 3 months in the freezer.
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.
Simply pop them in the microwave for 30 seconds to 1 minute.
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
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!
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!
Pumpkin Apple Baked Oatmeal Cups
- Cupcake pan
- Cooking spray
- Large mixing bowl
- Medium mixing bowl
- 1/2 cup measure
- 1/4 cup measure
- 1/4 teaspoon measure
- 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
- 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.
- Here’s the recipe for homemade pumpkin purée!
- 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.
- To defrost, microwave for 30 seconds to 1 minute.
- 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.