Description
Delicious and wholesome Pumpkin Cheesecake Baked Oatmeal Cups, perfect for a healthy breakfast or snack. These baked oatmeal cups combine rolled oats with pumpkin puree, warm pumpkin pie spice, and a touch of maple syrup, finished with a creamy mascarpone cheesecake center or tasty chocolate chips. They are easy to make, grab-and-go, and customizable to suit your taste buds.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 1 ¼ cups milk, any variety works
- 1 15 ounce can pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
Cheesecake Version
- 8 ounces mascarpone filling
- 1 tablespoon maple syrup
Chocolate Chip Version
- ¾ cup chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and kosher salt. This helps distribute the leavening agent and spices evenly.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until smooth. If making the chocolate chip version, stir in the chocolate chips now.
- Combine Mixtures: Stir the dry ingredients into the wet ingredients gently until just combined, ensuring no lumps remain but the mixture is not overmixed.
- Fill Muffin Tins: Divide the oatmeal mixture evenly between 16 to 20 prepared muffin cups. For the cheesecake version, dollop the mascarpone filling (mixed with maple syrup) in the center of each cup.
- Bake: Bake in the preheated oven for 25 minutes or until the oatmeal cups are set and golden on top.
- Serve: Remove from the oven and allow to cool slightly. Serve warm or at room temperature with additional maple mascarpone, nuts, seeds, or your favorite jam if desired.
Notes
- Use old fashioned rolled oats for best texture; quick oats may result in a mushier cup.
- Milk choice can be dairy or plant-based as per preference.
- Cheesecake filling can be prepared by mixing mascarpone cheese with maple syrup for a sweet creamy center.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and maple syrup.
- Store leftover cups in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
