Freezer-Friendly Oatmeal Cups (vegan + gluten-free + nut-free + refined sugar-free)

VeganGluten-FreeNut-FreeSoy-FreeRefined Sugar-FreeEasyKid-FriendlyVegetarianEgg-FreeDairy Free

This is a recipe that does it all! Pumpkin Cinnamon Oatmeal Cups are loaded with healthy fats, plant-based protein, and whole grains. They’re easy enough to make that the kids can join you in the kitchen, they’re portable for lunches and snacks, and they’re freezer friendly! Oh…and did I mention they’re absolutely delicious?!

Pumpkin Cinnamon Oatmeal Cups

In my house, fall and winter always call for easy recipes that can be eaten on the go with minimal preparation. I love a snack that can be made and stored in the freezer, especially when I know it will give my family energy and nourishment during a busy day! These Pumpkin Cinnamon Oatmeal Cups do just that. They’re a one-bowl recipe that doesn’t require any special equipment. It’s a straightforward, easy-to-make breakfast or snack that has everyone asking for seconds.

Pumpkin Cinnamon Oatmeal Cup Recipe
Pumpkin Cinnamon Oatmeal Cups

Ingredients in Pumpkin Cinnamon Oatmeal Cups

This ingredient list is made of pantry ingredients that I always have on hand! I love knowing that I can make an easy snack or breakfast when I have the time, then pop them in the freezer and have them ready to go when we need something to eat.

  • Oats – Use quick-cooking oats for the best results! If you only have rolled oats, pulse them once or twice in the food processor to break them down a bit before adding them into this recipe. Double-check that your oats are gluten-free if that’s important to you!
  • Maple sugar – This is a natural sweetener that I love! It’s made from pure maple that’s been boiled down even further. It’s the granulated version of pure maple syrup, which is a go-to in many of my recipes! You can also use coconut sugar here.
  • Ground flaxseed – Flax helps thicken and bind the dough in this recipe, and it also adds heart-healthy fiber.
  • Baking powder – This is a leavening agent that will give the oatmeal cups a nice, fluffy texture and rise.
  • Ground cinnamon – You could also use pumpkin pie spice, which has cloves, allspice, nutmeg, and ginger, if you want even more fall flavor! Cinnamon is my go-to, though.
  • Salt – You only need a dash!
  • Plant-based milk – Use unsweetened, plain almond milkoat milk or coconut milk.
  • Pumpkin puree – I love making my own pumpkin puree! It’s really easy to do in the oven or Instant Pot, and the results are so much sweeter and tastier than canned pumpkin.
  • Vanilla – The vanilla with cinnamon and oats has got to be the warmest, most comforting combination.
  • Optional add-ins – Mini vegan chocolate chips and/or hemp seeds for sprinkling on top. Either or both are delicious!
How to Make Pumpkin Oatmeal Cups

How to Make Vegan Oatmeal Cups

This recipe is super simple to make! It’s easy enough to mix that kids can get involved and help out, and it doesn’t require any special equipment or fancy ingredients. Add all of the dry ingredients into a large mixing bowl, combine, and then mix in the wet ingredients. Spoon the batter into prepared, lined muffin tins and bake for 20 minutes at 350F. Once baked and cooled, you can store Oatmeal Cups in the freezer for up to 3 months! Just move them into the refrigerator the night before you’d like to enjoy one or thaw at room temperature for 30 minutes. You could also do a speedy reheat in the oven or microwave.

Freezer-Safe Oatmeal Cups

All About Oats

I use oats as a base for many of my baking recipes. They add substance and great nutrition! Oatmeal contains more protein and healthful fats while being lower in carbohydrates than most other whole grains (this is according to the Whole Grains Council).  Oats are full of soluble fiber and help me feel full longer. These Pumpkin Cinnamon Oatmeal Cups are healthy enough to enjoy as a mid-morning snack or give to the kids as an after-school snack, and they’re both filling and nutritious

Vegan Oatmeal Cups Recipe

All About Pumpkin

These comforting, filling oatmeal cups also have a veggie! Pumpkins are a “super food” for good, disease-fighting reason!  They contain powerful antioxidants known as carotenoids that can protect cells from free radical damage.  They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C,  E and K.  Canned pumpkin is packed with these nutrients too, so use my recipe for Homemade Pumpkin Puree if you can, but don’t stress if you use canned!

Gluten-Free Pumpkin Oatmeal Cups

These Oatmeal Cups are portable, so they’re totally lunchbox-friendly, and they freeze well, too! I love a recipe with quick prep time, no equipment required, and a nutritious result. They’re also vegan (no eggs or dairy!), gluten-free, nut-free, and refined sugar-free. Please tag me on Instagram if you make this recipe, and drop a review below so I can hear how it went!

Easy Pumpkin Cinnamon Oatmeal Bites
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Oatmeal Cups

Freezer-Friendly Oatmeal Cups (vegan + GF + nut-free + refined sugar-free)


  • Author: Elaine Gordon
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Vegan

Description

This is a recipe that does it all! Pumpkin Cinnamon Oatmeal Cups are loaded with healthy fats, plant-based protein, and whole grains. They’re easy enough to make that the kids can join you in the kitchen, they’re portable for lunches and snacks, and they’re freezer friendly! Oh…and did I mention they’re absolutely delicious?!


Ingredients

Scale
  • 2.5 cups quick cooking oats (gluten-free if desired)
  • 2/3 cup maple sugar (or coconut sugar)
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1.5 cups unsweetened, plain almond milk, oat milk or coconut milk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • optional: mini vegan chocolate chips and/or hemp seeds for topping

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  Line a muffin tin with parchment paper baking cup liners, silicone baking cups or spray the muffin tin with avocado oil.
  2. In a large mixing bowl combine the oats, maple sugar, flaxseed, baking powder, cinnamon and salt.  Stir well.
  3. To the mixing bowl add the almond milk, pumpkin puree and vanilla.  Stir well to combine.  Use a hand-mixer to incorporate if needed.
  4. Transfer the mixture to the muffin tin filling each tin fully.  Sprinkle each oat cup with mini vegan chocolate chips if desired.
  5. Bake for 25 minutes.
  6. Remove from oven and allow the oat cups to sit in the muffin tin for about 20 minutes.  Then, transfer to a wire cooling rack to cool to room temperature.  Enjoy.  Delicious alone or paired with creamy nut or seed butter + raspberry chia seed jam, vegan butter or vegan cream cheese.
  7. Store leftovers in an airtight container for up to one week in your refrigerator.  Alternatively, you can store leftovers in an airtight container in your freezer for up to three months.  Thaw overnight in the refrigerator or for 30 minutes at room temperature before enjoying.
  • Category: Breakfast or Snack
  • Method: Oven

Keywords: vegan oat cups

Did You Try This Recipe?

Follow Eating by Elaine for all the latest content and behind the scenes!

Want to receive simple, nutritious recipes in your inbox every week?

Need a complete listing of all my favorite kitchen and cooking products?

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

Get More Recipes by Category

Hi, I’m Elaine!

Thank you for checking out my vegan and gluten-free recipes.

Get Delicious Recipes in Your Inbox Weekly!

Latest Recipes

Immunity Boosting Recipes
winter squash recipes

Follow Eating by Elaine for all the latest content and behind the scenes!

Want to receive simple, nutritious recipes in your inbox every week?

Need a complete listing of all my favorite kitchen and cooking products?

Pin It on Pinterest