The Easiest 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.

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

I don’t know about you, but our toddler always wakes up hungry and ready to eat. It seems like we can barely get a clean diaper on her before she’s begging “Food! Food!” Breakfast also so happens to be her favorite meal of the day, and she eats far more in the morning than she does for lunch and dinner, so we always try to have healthy, quick options on hand for her.

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.

Here’s how this easy and tasty recipe is done!

What You Need

The good news is – not much! Most of the ingredients you’ll be using you’ll already have on hand, especially if you’re making this in the fall.

Rolled oats

I love getting the big bags from Trader Joe’s (these ones also happen to be gluten-free if you need that.)

Pumpkin purée

Buy the can OR make your own with this super simple homemade pumpkin purée recipe!

An apple
Milk

Any kind!

An egg
Maple syrup

And pantry staples like…

Baking powder, salt, vanilla extract and pumpkin pie spice

As far as equipment, you’ll just need a cupcake pan (we love these silicone ones *affiliate link*), a couple of bowls, a couple of measuring cups, and a whisk!

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

How to Make Baked Oatmeal Cups

Once you get the basic process of these Pumpkin Apple Baked Oatmeal Cups down, you’ll be able to create tons of different variations.

Simply whisk together the dry ingredients, whisk together the wet ingredients, combine the two, and bake. Easy as that!

Other ideas for flavor combinations might be:

Banana and chocolate chip
Sweet potato and orange
Zucchini and raisin
Peanut butter and apple
Cinnamon and berry
Vanilla and peach

The possibilities are endless.

A straight-on look at a freshly baked batch of Pumpkin Apple Oatmeal Cups.

How to Store Baked Oatmeal Cups

Once the cups are baked and cooled, place them in a gallon-size Ziploc and freeze for up to three months.

When you’re ready to serve, simply microwave however many you need for 30 seconds to a minute (maybe more if you’re defrosting a bunch at once.)

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. 

Read on for the recipe and, if you want to learn more of my tips and tricks for feeding toddlers, be sure you’re signed up for my weekly newsletter!

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

Pumpkin Apple Baked Oatmeal Cups
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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.

Course: Breakfast, Snack
Cuisine: American
Keyword: after-school, apple, baby-friendly, baby-led weaning, breakfast, freezer-friendly, meal prep, oatmeal, pumpkin, toddler
Servings: 12 people
Calories: 114 kcal
Author: CaliGirl Cooking
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
  1. Preheat oven to 350 degrees Fahrenheit. Spray cupcake pan with cooking spray and set aside.

  2. In a large mixing bowl, whisk together oats, baking powder, salt and pumpkin pie spice.

  3. In a medium mixing bowl, whisk together milk, pumpkin purée, maple syrup, egg and vanilla.

  4. Add wet ingredients to dry ingredients and whisk to combine. Whisk in diced apple.

  5. Using your 1/4 cup measure, scoop mixture into prepared cupcake pan.

  6. Bake at 350 degrees for 18-20 minutes, or until oatmeal is set.

  7. Let cool at least 10 minutes before removing from pan. Let cool completely before transferring to Ziploc for freezer storage.

Recipe Notes

Here's the recipe for homemade pumpkin purée!

Maple Apple Old Fashioned: My New Go-To Fall Cocktail

The perfect cocktail for fall, this Maple Apple Old Fashioned is what you’ll want to be drinking all season long. Bourbon, maple syrup and classic apple cider come together in this tasty cocktail that’s ideal enjoyed under warm blankets in front of a crackling fireplace.

This Maple Apple OId Fashioned is a fun fall twist on the classic whiskey cocktail.

If ever there were a way for me to make my entrance back onto the fall cocktail scene, this Maple Apple Old Fashioned would be it.

I’m the first to admit, I’ve been out of the mixology game for quite some time. Sure, I’ve whipped up a simple mixed drink here and there since the little one made her debut last October, but to be honest I rarely sip cocktails these days – my bod just can’t handle the hangovers as well as it used to!

So when I DO drink a cocktail, I want it to be absolutely delicious. And that’s what this Maple Apple Old Fashioned is. Seriously, I wasn’t sure how it would turn out since I’ve been out of practice for so long, but it has now joined the ranks as one of my favorite cocktail creations ever (along with the French 75 and the Twisted Whiskey Kind of Afternoon, of course) and, now that the babe is officially weaned, you can bet I’ll be sipping on these a lot more often over the next few months.

Before I get into the recipe, I have to tell you my reason for being inspired to create a cocktail that involves everyone’s favorite “accoutrement” for buttermilk pancakes and Belgian waffles: maple syrup! You see, I’ve been in Vermont all week for a fun little blogger conference called Blog Brȗlée. I’ve absolutely loved it because it is a small group of health-minded bloggers/registered dietitians with tailored content and wonderful sponsors in a beautiful location. I mean, what more could you ask for?

The Maple Apple Old Fashioned adds your favorite fall flavors to the classic cocktail.

There was a ton of information, bonding and exploring in two short days and now I’ve been exploring a bit on my own until I fly out later this afternoon. It’s the longest I’ve ever been away from sweet Raia (and I miss her soooooo much) but the time on my own has been relaxing and inspiring and has left me reinvigorated for both the business and personal side of my life as we jump into this fall season.

And jump into fall we shall! I mean, I sure got into the mood for fall with my trip to Vermont (gah—that foliage though!) But I have to admit that without a trip like that you almost wouldn’t notice that the seasons have changed in our West Coast seaside town of Santa Barbara. I, for one, am determined to break out all the blankets, pillows and candles as soon as I get home (helloooo hygge) even if it’s still 75 degrees out during the day and EVEN if it means I have to make a Maple Apple Old Fashioned to get me in the mood.

If you like Old Fashioneds, this Maple Apple Old Fashioned will be your go-to fall cocktail this season!

Speaking of Maple Apple Old Fashioned’s, I hope you like bourbon, because otherwise you might want to stop reading right here. Yes, bourbon-lovers, this cocktail is for you. If you’re familiar with the Old Fashioned, then you know that there is not much else other than booze in this classic drink. Now, you may wonder why, for such a booze-infused cocktail, I tried to pack both maple and apple in as accompanying flavors, but trust me on this. A little goes a long way to make this the most happening fall cocktail around.

A typical Old Fashioned is made by first muddling straight sugar with bitters, then adding whiskey/bourbon and a slice of orange rind. If you take a look at this Maple Apple Old Fashioned recipe, you’ll see that we basically have all of the similar components, with a few fall-like twists.

We still use the bitters (I mean, how could we not?) but we sub in maple syrup in exchange for the sugar. And rather than infusing the bourbon with orange rind, we add just the slightest bit of apple cider to really give it that “fall” feel.

Maple syrup and spiced apple cider are the perfect additions to this Old Fashioned Cocktail.

It really is a simple recipe, and for the amount of fall flavor it packs, I hope you give it a try. I, for one, am looking forward to mixing up some of these as soon as I get home. I’m sure the hubby will appreciate it after a week of solo parenting!

Maple Apple Old Fashioned
Prep Time
5 mins
 

The perfect cocktail for fall, this Maple Apple Old Fashioned is what you’ll want to be drinking all season long. Bourbon, maple syrup and classic apple cider come together in this tasty cocktail that’s ideal enjoyed under warm blankets in front of a crackling fireplace. 

Course: Drinks
Keyword: apple, bourbon, cocktails, drinks, fall, maple syrup
Servings: 1 cocktail
Calories: 215 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 teaspoon ground cinnamon
  • 2 teaspoons granulated sugar
  • 2 ounces bourbon
  • 1 ounce apple cider, plus a little more for rimming the glass
  • 1 teaspoon maple syrup
  • 2-4 dashes angostura bitters
  • Apple wheels for garnish
Instructions
  1. In a small bowl, mix together the ground cinnamon and sugar. Pour onto a small saucer/dessert plate. Pour some apple cider on a second saucer/dessert plate. (Tip: This cinnamon-sugar combo is PLENTY to rim two to three glasses if you want to up the cocktail recipe.)

  2. Take a rocks glass and dip it first into the apple cider plate and then into the cinnamon-sugar plate. Use a spoon or small ladle to fill the glass with ice and set aside.

  3. Fill a cocktail shaker with ice and add the bourbon, apple cider, syrup and bitters. Shake vigorously for 10 seconds or so.

  4. Strain contents of shaker into the prepared glass and garnish with an apple wheel. Enjoy!

Two-Ingredient Pumpkin Apple Shandy

I hope you’re ready for a cocktail that’s as easy as it is delicious!

This Two-Ingredient Pumpkin Apple Shandy is the most delicious, easy fall cocktail!

This Two-Ingredient Pumpkin Apple Shandy is quite likely the drink of any fall-lover’s dreams. After all, the two ingredients involved include pumpkin and apple, which we all know are the stars of the show for the months of at least September, October, November and maybe even December. And who doesn’t want a crowd-pleasing beverage that can be whipped up at a moment’s notice?

In case you’re not quite familiar with what a shandy is (aka “radler” in German), it’s basically a low-octane cocktail made with a mixture of light lager and some sort of citrus juice. Now, I’m not one to normally want to mix my beer with anything, but when it comes to pumpkin-flavored beer mixed with my favorite apple cider, I can certainly make an exception!

Pumpkin beer and apple cider are the only two ingredients you need for this Two-Ingredient Pumpkin Apple Shandy!

And now that I’m breastfeeding our little one, I’m all about the low-octane drinks. Less alcohol + more liquids equal better hydration, which we all know is really important when you’re feeding for two!

At this time of year there is certainly no shortage of pumpkin beers out there, so feel free to use your favorite. To be honest, I’ve been a little bummed that Trader Joe’s hasn’t had a bigger selection this season, but I’ve still been able to find some of my favorites at stores like BevMo and Gelson’s. Right now the two I really like that I can seem to find fairly easily are Dogfish Head’s Punkin Ale and Ballast Point’s Pumpkin Down, so if you see either of those, I highly recommend you give them a try.

As far as the apple cider goes, you can either buy some from the store (preferably with as little added sugar as possible) or make your own using my super-easy recipe for From-Scratch Slow Cooker Spiced Apple Cider (which you should honestly have on hand at all times during this holiday season anyway.)

This Two-Ingredient Pumpkin Apple Shandy is the perfect low-alcohol cocktail to serve over the holidays.

Aside from the fact that this Two-Ingredient Pumpkin Apple Shandy involves, yes, just TWO ingredients, I also love it because it is sooo easy to make. I mean, you don’t even need to break out the cocktail shaker or jigger! You can totally eyeball the amounts, or just adjust the ratio of pumpkin beer to apple cider however you happen to prefer. I prefer a little more beer to my cider, but if you want more cider to your beer, by all means go ahead!

One final tip when making this delicious drink: Be sure your ingredients are well-chilled before mixing them together. I don’t often like to use ice in beer cocktails because I feel it waters them down too much, so you want to start out with your beer and cider being as cold as possible.

This Two-Ingredient Pumpkin Apple Shandy is the perfect cocktail to serve at any time of day during the holidays.

I hope you enjoy this Two-Ingredient Pumpkin Apple Shandy as much as I have been!

Two-Ingredient Pumpkin Apple Shandy
Prep Time
5 mins
 

This easy cocktail may be low on alcohol but it's certainly high in flavor! Two favorite fall ingredients come together to make one delicious drink.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 9 ounces of your favorite pumpkin beer, chilled
  • 6 ounces apple cider, chilled
Instructions
  1. Combine ingredients in a large glass and enjoy!

Apple Cinnamon “Faux-mosa”

Because when one can’t enjoy a mimosa, you might as well enjoy a fall-themed “faux-mosa!”

These Apple Cinnamon "Faux-mosas" are the perfect mocktail for fall.

Yes, I’m counting down the days until I can consume the real deal again, but until then I’ll have to say I’ve been pretty darn good at coming up with tasty alternatives – like this Apple Cinnamon “Faux-mosa!”

It may be because this season is always met with so much anticipation, but it seems like every year once September or October rolls around I get the urge to make some sort of fall-themed mimosa. In fact, this exact same week last year I made this delicious Harvest Mimosa featuring pear, apple AND brandy, and you can bet it’s one of the first things on my list to make once Baby D arrives in just a few short weeks!

So here’s the deal with this Apple Cinnamon “Faux-mosa”: My primary complaint about most virgin mimosa recipes is they either taste (a) too sweet from an overload of juices (both sparkling and still) or (b) the sweetness problem is overcompensated by using club soda to add bubbles, but then the drink tastes incredibly watered down.

Well, I’m proud to say this Apple Cinnamon “Faux-mosa” solves both those problems!

An Apple Cinnamon "Faux-mosa" with tons of flavor - and perfectly acceptable for breakfast!

It took a bit of trial and error, but I tasted through a couple of brands of sparkling apple cider and found one that isn’t too sweet. I’m sorry to say that I didn’t write down the brand and discarded the bottle, but I highly suggest you make your own decision on this anyhow as the perfect “faux-mosa” is largely a matter of personal taste anyway.

You’ll also be adding some still apple cider on top of the sparkling apple juice, which tends to be a bit more concentrated. Plus, if you get your hands on a high-quality brand such as Trader Joe’s Honeycrisp Apple Cider, you’ll get tons more flavor in every sip.

Finally, an Apple Cinnamon “Faux-mosa” just wouldn’t be a “faux-mosa” without a hint of orange juice. I mean, we need to make this drink acceptable for breakfast, don’t we?

Looking for a festive fall-themed nonalcoholic drink? These Apple Cinnamon "Faux-mosas" are the answer!

I don’t know what your plans are for this weekend, but we have some big ones (shhhh….it’s a surprise – I’ll fill you all in on Monday!) so some Apple Cinnamon “Faux-mosas” are definitely in my very near future.

Cheers to a relaxing weekend that I hope is filled with all the fall-themed things!

Apple Cinnamon "Faux-mosa"
Prep Time
5 mins
 

This virgin take on the mimosa features tons of apple-cinnamon flavor - perfect for kids, drinkers and non-drinkers alike!

Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 4 ounces sparkling apple cider
  • 2 ounces apple cider
  • 1/2 ounce fresh orange juice
  • Dash of ground cinnamon
  • Apple slice, for garnish
Instructions
  1. Pour both apple ciders and orange juice into a champagne flute. Top with a dash of cinnamon and garnish with an apple slice.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Sometimes all you need is a second chance. That’s all I needed to make these wonderfully perfect Butterscotch Apple Oatmeal Cookies with Bourbon Glaze at least.

You see, I first made these little bites of deliciousness when I was up at my parents’ house last weekend and, even though they disappeared in less than 24 hours, they weren’t exactly what I had been hoping for. They bordered on “breakfast biscuit”…They weren’t overly sweet (save for the butterscotch chips), and all I could think about was wanting to dunk them in some sort of hot beverage.

For me, if I want to eat a cookie, I want it in all its glory – sweet, buttery and indulgent – so I decided the recipe needed a few tweaks, a second chance. That’s both the up- and downside of being a food blogger. The upside is that you have the freedom to make and retest a recipe as much as you’d like – there’s no one standing over you with tight deadlines or hungry guests sitting at a dining table. The downside is that you can put soooo much work into a recipe, with the highest hopes for its success, only to have it completely fail on you.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Lucky for you, I’m here to do all the testing, so that you don’t need to worry about the recipes that you try from this blog falling flat on you (and if it does, I really hope you’ll tell me so I can fix it!) That’s one of the main purposes of CaliGirl Cooking, after all, to make EVERYONE feel confident in the kitchen, no matter your culinary history or skill set.

Speaking of recipe testing, I’ve certainly been doing my fair share of it over the past week or so. If you follow me on Instagram or Facebook, you’ll have seen that tomorrow I’m hosting a Feed Supper at one of our local hotels. I’m extremely excited and honored to have this opportunity, but I’d be lying if I said I wasn’t nervous!

This situation is quite different from my usual day-to-day recipe production (only cooking for myself and my husband and maybe a couple of friends) and let’s just say I’ve been feeling the heat. There’s a lot more pressure when cooking in a public place, for people you don’t necessarily know, than when I’m just tinkering around at home and have room for a tiny adjustment or two.

BUT, I’m happy to say that all of the recipes I tested were great successes, and as long as I can get everything prepped and ready before they shut off our power for routine maintenance tomorrow, I’ll be good to go and ready to party for a great cause.

Alas, I digress. Let’s talk about these Butterscotch Apple Oatmeal Cookies with Bourbon Glaze because they definitely deserve their fair amount of attention.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

A few weeks ago I realized I had not ONE cookie recipe up on the site…the horrors! With the holidays just around the corner, I figured I needed to right that wrong ASAP. My recipe wheels started turning and I started dreaming up what I thought would be the perfect fall cookie: tiny chunks of apple tucked into a brown butter-y, brown sugar-y oatmeal cookie, laced with butterscotch chips (caramel apple flavor, anyone?)

That’s where I started in my first round of testing, and I’ve already explained how these didn’t quite fit the bill of what I was looking for in THE debut cookie recipe from CaliGirl Cooking. Plus, these were only Butterscotch Apple Oatmeal Cookies…can you see we were missing an integral part of the puzzle? That’s right folks, no bourbon glaze 🙁

So here’s how I decided to spruce things up the next time around: As I mentioned, the original cookies were cakelike and not too sweet. I wanted them sweeter and more moist, decadent was the word I was looking for. For the second batch, I added another egg and upped the amount of brown sugar, and this did the trick!

But I still wanted something more, because I’m a food blogger and just can’t leave things be. Enter: bourbon glaze! I threw some powdered sugar, vanilla almond milk and bourbon into my stand mixer, and quickly whipped up the perfectly consistent drizzle. If you want to keep these cookies “kid-friendly” you can just double the amount of almond milk and omit the bourbon, no biggie! But if you’re just feeding “big kids” (over 21 that is) I highly recommend you leave the bourbon in.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

I used a piping bag with just the tip cut off to generously drizzle the glaze over the already-delicious cookies and, voila! Butterscotch Apple Oatmeal Cookies with Bourbon Glaze were born, tastier than ever.

These cookies are literally the taste of fall in one bite. The sweetness of the butterscotch and apples is balanced perfectly by the heartiness of the rolled oats, while the bourbon glaze adds the perfect kick. We’re still experiencing 70-80 degree weather here in Santa Barbara, but right now all I want to do is make a batch of Butterscotch Apple Oatmeal Cookies with Bourbon Glaze and a warm mug of coffee and head to my nearest pumpkin patch. Who’s with me?

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze
Prep Time
55 mins
Cook Time
12 mins
Total Time
1 hr 7 mins
 
In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.
Ingredients
For the cookies:
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • 3 eggs
  • ½ cup chopped Fuji apple about ½ of a medium apple
  • ½ cup butterscotch chips
For the glaze:
  • 2 cups powdered sugar sifted
  • 2 tablespoons unsweetened vanilla almond milk or regular milk
  • 2 tablespoons bourbon
Instructions
  1. Place butter in a small saucepan over medium heat. Let sit on heat until butter has melted and browned slightly, releasing a nutty aroma. Transfer to a heat and freezer safe container and let cool slightly, then place in freezer for 30-45 minutes.
  2. Remove butter from freezer and let soften ever so slightly (you just want it to be able to mix well with the sugar.) I microwaved it for about 30 seconds to help it soften up.
  3. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
  4. In a medium mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  5. In the bowl of a stand mixer, combine brown butter and brown sugar. Mix at medium speed until the two ingredients are well incorporated, then mix in the eggs and vanilla. Add the dry ingredient mixture and beat until just combined. Remove bowl from stand and stir in apples and butterscotch chips using a wooden spoon or spatula.
  6. Using a small cookie scoop (or a tablespoon measure,) scoop dough onto prepared cookie sheets, leaving only about an inch and a half of space in between each scoop. Flatten dough slightly with hands before baking.
  7. Bake in 350 degree oven for 10-12 minutes, or until cookies are a light golden brown. Remove from oven and let cool on cookie sheet about 5 minutes, then transfer to a cooling rack.
  8. While cookies are cooling, make the bourbon glaze. Combine powdered sugar, almond milk (or regular milk) and bourbon (or more milk if making this recipe for kids) and mix using a stand mixer, hand mixer or whisk until a glaze has formed. Scoop glaze into a piping back or gallon-size resealable plastic bag. Cut off the tip of the bag and drizzle glaze generously over the cookies. Let dry about 15 minutes before serving.
  9. These cookies can be stored in an airtight container for up to a week.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Butterscotch, Apple, Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

 

All the goods.

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