No-Bake Pumpkin Oatmeal Cups
User Reviews
4.5
No-Bake Pumpkin Oatmeal Cups
Description
This recipe blends pumpkin puree with almond butter, pure maple syrup, vanilla extract, oats, pumpkin pie spice, and salt to form a thick spiced oatmeal mixture pressed into muffin tins. The chocolate layer is prepared by melting chocolate chips with full-fat coconut milk, then poured on top of the chilled pumpkin oatmeal layers. The cups are refrigerated briefly and then frozen to solidify into firm, handheld portions.
The oatmeal cups offer a dense, creamy texture from the almond butter and pumpkin, combined with the chewiness of oats. The chocolate topping adds a sweet, smooth contrast. These no-bake cups are a convenient option for make-ahead breakfast or snacks without heating.
For the best texture, keep the cups stored in the freezer, where they will last up to 4 months. While refrigeration will keep them, they tend to soften and become less firm. Using almond butter warmed slightly improves blending ease. Adjust sweetness by adding brown or coconut sugar if needed before chilling.
Ingredients
Pumpkin Layer:
- 3/4 cup pumpkin puree
- 1 cup almond butter unsweetened
- ½ cup pure maple syrup
- 1 tsp vanilla extract pure
- 2 ½ cups rolled oats or quick oats
- 2 tsp pumpkin pie spice
- ¼ tsp salt sea salt
Chocolate Layer:
- 1 1/4 cups chocolate chips
- ½ cup coconut milk full-fat canned or half & half
- sea salt optional, flaky
Instructions
- Mix the pumpkin puree, almond butter, pure maple syrup, and vanilla extract (wet ingredients) together in a large bowl until everything is completely combined and creamy. Note: if your almond butter is cold or has been sitting in the refrigerator, microwave it for 20-second intervals until it is very easy to stir (about 40 seconds total). Taste the mixture for flavor and if you feel it needs to be sweeter, add 1 to 2 tablespoons of brown sugar or coconut sugar.
- Add the dry ingredients to the large mixing bowl (oats, pumpkin spice and sea salt) and stir well until a thick sticky mixture forms.
- Spray a muffin tin with cooking spray for ease of removing the cups later. You can use paper muffin liners instead if you prefer.
- Divide the pumpkin oatmeal mixture between the 12 holes of the muffin pan and use a fork or the back of a spoon to press the mixture into an even layer.
- Transfer the chocolate chips and coconut milk (or half and half) to a microwave-safe bowl. Microwave for 20-second intervals, stirring well between each interval, until the chocolate mixture has melted, about 60 seconds total.
- Spread the chocolate mixture on top of each pumpkin oatmeal cup and sprinkle with flaky sea salt if you’d like.
- Freeze for 2 hours or until the pumpkin cups have set up entirely and the chocolate has hardened. Use a paring knife or butter knife to pop the pumpkin oatmeal cups out of the muffin tin. Serve and enjoy!
Notes
- Store these cups in the freezer for the best firmness; they keep up to 4 months when frozen.
- If almond butter is firm or cold, microwave briefly to soften for easier mixing.
- You may add additional brown or coconut sugar to adjust sweetness before chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Oatmeal Cups
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1cup (of 12) | |
| Calories | 379kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 259mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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