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No-Bake Pumpkin Oatmeal Cups

A delightful combination of oats, pumpkin, and chocolate, these no-bake oatmeal cups are easy to prepare and fun for all ages!

Prep Time
10 mins
Total Time
10 mins
Servings: 12 Oatmeal Cups
Calories: 379 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Layer:
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond butter
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 ½ cups rolled oats or quick oats
  • 2 tsp pumpkin pie spice
  • ¼ tsp sea salt
Chocolate Layer:
  • 1 1/4 cups chocolate chips
  • ½ cup full-fat canned coconut milk or half & half
  • Flaky sea salt optional

Instructions

    Cup of Yum
  1. 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.
  2. Add the dry ingredients to the large mixing bowl (oats, pumpkin spice and sea salt) and stir well until a thick sticky mixture forms.
  3. Spray a muffin tin with cooking spray for ease of removing the cups later. You can use paper muffin liners instead if you prefer.
  4. 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.
  5. 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.
  6. Spread the chocolate mixture on top of each pumpkin oatmeal cup and sprinkle with flaky sea salt if you’d like.
  7. 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 no-bake oatmeal pumpkin cups in the freezer for the best result. While they will hold up in the refrigerator, the do become soft fairly easily, so I like to keep them in a zip lock bag or airtight container in the freezer. They will last in the freezer for up to 4 months.

Nutrition Information

Serving 1cup (of 12) Calories 379kcal (19%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Sodium 259mg (11%) Fiber 8g (32%) Sugar 23g (46%)

Nutrition Facts

Serving: 12Oatmeal Cups

Amount Per Serving

Calories 379

% 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.