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Easy Overnight Pumpkin Baked Oatmeal Cups (Best Make-Ahead Recipe)

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These Easy Overnight Pumpkin Baked Oatmeal Cups are a make-ahead breakfast that practically makes itself. With a custard-like center and slightly crisp edges, they’re packed with pumpkin spice flavor and perfect for busy mornings.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (240g) pumpkin puree
  • 1 cup (240ml) milk (whole, 2%, or oat milk)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 2 tablespoons (30ml) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/4 cup (40g) dried cranberries (optional)

Instructions

  1. In a large mixing bowl, whisk the eggs until light and frothy, about 30 seconds. Add pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and uniform.
  2. Pour rolled oats into the wet mixture. Sprinkle pumpkin pie spice, cinnamon, and salt over the top. Stir with a rubber spatula until all oats are fully coated and no dry spots remain. Fold in optional mix-ins if using.
  3. Line a standard 12-cup muffin tin with paper liners or grease each cup with coconut oil. Divide the batter evenly among the cups, filling each about 3/4 full.
  4. Cover the muffin tin tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably 12-24 hours.
  5. When ready to bake, preheat oven to 375°F (190°C). Remove muffin tin from fridge and let sit on counter for 10 minutes while oven heats.
  6. Bake for 22-25 minutes, until tops are set and golden brown around the edges, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Let oatmeal cups cool in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm, optionally drizzled with extra maple syrup or a dollop of Greek yogurt.

Notes

For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) and use unsweetened oat milk. For gluten-free, use certified gluten-free rolled oats. To skip the overnight rest, bake immediately at 375°F for 25-28 minutes for a slightly chewier texture. These cups taste even better on the second or third day as flavors meld.

Nutrition

Keywords: pumpkin baked oatmeal cups, overnight oatmeal, make-ahead breakfast, pumpkin spice, healthy breakfast, meal prep

Find it online: https://novanosh.com/easy-overnight-pumpkin-baked-oatmeal-cups-best-make-ahead-recipe/