Double Chocolate & Pumpkin Baked Oatmeal Cups
Prep time
Cook time
Total time
Serves: 12
  • 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
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together together rolled oats, cocoa powder, pumpkin pie spice, baking powder, and salt.
  3. In a seperate bowl whisk together the eggs, maple syrup, pumpkin, vanilla extract, and unsweetened coconut milk.
  4. Pour the wet ingredients into the dry ingredients and stir until combined and chocolatey. stir in the chocolate chips.
  5. Spray a 12-cup muffin pan with cooking spray and then divide the batter equally among the muffin cups.
  6. Using a spoon, push the batter down into each cup.
  7. Bake for 30 minutes or until the batter is set in the middle and the edges are cooked.
  8. Let sit for about 5 minutes and enjoy warm or let cool and freeze.
Make-ahead instructions

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.
Nutrition Information
Serving size: 1 baked oatmeal cup Calories: 191 Fat: 5 Saturated fat: 2 Carbohydrates: 22 WW Points +: 16 Fiber: 4 Protein: 5
Recipe by Organize Yourself Skinny at