Rich double chocolate baked oatmeal cups are given a fall twist with pumpkin and warm spices. This is a delicious make-ahead breakfast recipe that is a must this fall season!
Breakfast just became happier with these deliciously rich double chocolate and pumpkin baked oatmeal cups. I don’t know about you but I live for September 1st because that is the unofficial start to pumpkin spice season – well at least in my world. I truly wish Mother Nature would get on board with this because baking is so much better when it’s 65 degrees not 85 degrees. I don’t know what it is but the beginning of September in Buffalo NY is always like 90 degrees. Oh well, that doesn’t stop me from baking up a pumpkin storm.
By the way this is pumpkin week – well actually pumpkin and chocolate week so if pumpkin is not your thing (don’t worry I won’t judge) then hold tight cause next week I have a bunch of slow cooker and soup recipes.
But first let’s talk about this scrumptious chocolate and pumpkin baked oatmeal cup recipe.
I started with rolled oats, unsweetened cocoa powder, pumpkin pie spice, salt, and baking powder.
I stirred it all together.
In a seperate bowl I whisked together eggs, pure maple syrup, vanilla, pumpkin, and unsweetened coconut milk.
Then I poured the wet ingredients into the dry ingredients.
And then I stirred all the ingredients together until combined and the batter became rich and chocolatey.
Then I added in the chocolate chips. Yum!
I divided the batter among a 12-cup muffin pan. Don’t worry about filling the cups up to the top with batter. This batter doesn’t rise a whole lot and won’t spill over.
After I filled up the muffin pan, I took a spoon and pushed down the batter into each of the cups. This helps to distribute the liquid throughout the oats.
Then I baked the oatmeal cups for 30 minutes in a 350 degree oven. Oh the aroma in my house as these cooked! Divine!
Canned pumpkin creates the most tender moist baked good no matter what you make and these baked oatmeal cups were no exception. OMG these are rich, chocolatey, and almost sinful to have for breakfast.
Don’t feel limited to breakfast time to enjoy these double chocolate and pumpkin baked oatmeal cups. These are great for snacks too!
The last thing about these baked oatmeal cups I want to share is they can be made-ahead of time and frozen. So make a batch or two over the weekend to freeze for a wholesome breakfast or snack during the month.
- 3 cups rolled oats
- ½ cup cocoa powder
- 1-teaspoon pumpkin pie spice
- 1-teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup pure maple syrup
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1-teaspoon pure vanilla extract
- 1-cup unsweetened coconut milk
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl mix together together rolled oats, cocoa powder, pumpkin pie spice, baking powder, and salt.
- In a seperate bowl whisk together the eggs, maple syrup, pumpkin, vanilla extract, and unsweetened coconut milk.
- Pour the wet ingredients into the dry ingredients and stir until combined and chocolatey. stir in the chocolate chips.
- Spray a 12-cup muffin pan with cooking spray and then divide the batter equally among the muffin cups.
- Using a spoon, push the batter down into each cup.
- Bake for 30 minutes or until the batter is set in the middle and the edges are cooked.
- Let sit for about 5 minutes and enjoy warm or let cool and freeze.
Let the baked oatmeal cups cool completely. Then place into a large freezer bag and freeze. Warm up in the microwave for 1-2 minutes or until heated through. place a cup of water in the microwave as it heats to keep the oatmeal cups from drying out.