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Pumpkin Cheesecake Baked Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 78 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 to 20 oatmeal cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and comforting Pumpkin Cheesecake Baked Oatmeal Cups, perfect for a nutritious breakfast or snack. These baked oatmeal cups combine the hearty texture of old-fashioned rolled oats with seasonal pumpkin puree and warm pumpkin pie spice. Choose between a creamy mascarpone cheesecake filling or chocolate chips for added indulgence. Easy to prepare and bake, these cups make a portable and wholesome treat.

Ingredients

Units Scale

Dry Ingredients

  • 3 1/2 cups old fashioned rolled oats
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 2 large eggs
  • 1 1/4 cups milk, any variety
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract

Cheesecake Version

  • 8 ounces mascarpone cheese
  • 1 tablespoon maple syrup

Chocolate Chip Version

  • 3/4 cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Spray a muffin tin with nonstick baking spray to prevent sticking and ensure easy removal of baked oatmeal cups.
  2. Mix Dry Ingredients: In a small bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and kosher salt. This ensures even distribution of leavening and spices throughout the oats.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until fully blended. If making the chocolate chip version, stir the chocolate chips into this wet mixture now.
  4. Combine Wet and Dry Mixtures: Stir the dry ingredient mixture into the wet ingredients until just combined. Avoid over-mixing to keep the texture tender.
  5. Fill Muffin Cups: Divide the batter evenly among 16 to 20 muffin tin cups. For the cheesecake version, dollop a spoonful of the mascarpone and maple syrup mixture into the center of each cup before baking to create a creamy center.
  6. Bake: Bake in the preheated oven for 25 minutes or until the oatmeal cups are set and the tops turn golden brown. They should spring back slightly when lightly pressed.
  7. Cool and Serve: Remove the oatmeal cups from the oven and let cool slightly before removing from the tin. Serve warm with additional maple mascarpone, nuts, seeds, or your favorite jam for extra flavor and texture.

Notes

  • You can use any type of milk including dairy, almond, oat, or soy depending on dietary preference.
  • For vegan adaptation, substitute eggs with flax eggs and use dairy-free mascarpone or skip the cheesecake filling.
  • To store, keep oatmeal cups in an airtight container in the refrigerator for up to 5 days; reheat before serving.
  • These cups freeze well for up to 2 months—thaw overnight in the fridge or reheat directly from frozen.
  • Adjust pumpkin pie spice according to your taste preference to make it more or less spiced.

Nutrition

  • Serving Size: 1 oatmeal cup (approximate)
  • Calories: 180
  • Sugar: 8g
  • Sodium: 140mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/pumpkin-cheesecake-baked-oatmeal-cups-recipe/