These pumpkin Greek yogurt oat cups are a delicious and healthy option for breakfast or snacks on the go. Made with just a few wholesome ingredients, they are gluten-free, refined sugar-free, and packed with flavor. The combination of pumpkin puree, Greek yogurt, and rolled oats makes these cups moist, filling, and perfect for a nutritious start to your day or an afternoon treat.
Why You’ll Love This Recipe: You’ll love these oat cups because they’re naturally sweetened with maple syrup or honey, making them a guilt-free indulgence. The recipe uses pumpkin puree for a dose of vitamins, and the Greek yogurt adds protein and creaminess, ensuring these oat cups are both delicious and satisfying. The addition of chocolate chips makes them feel indulgent while still being healthy.
Perfect Occasion: These pumpkin Greek yogurt oat cups are perfect for busy mornings when you need a quick breakfast or for packing in lunchboxes as a healthy snack. They’re also ideal for weekend meal prep—make a batch and enjoy them throughout the week. They’re a great fall-inspired treat, but can be enjoyed year-round!
Decoration Tips: For an extra special touch, sprinkle some extra chocolate chips on top of the oat cups before baking. You can also drizzle them with a little melted chocolate or a dusting of cinnamon after baking for added flair. Serve them in a rustic basket for a cozy, homestyle presentation.
Ingredients:
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 2 eggs
- 1/3 cup maple syrup or honey
- 1 1/2 cups rolled oats
- 1 cup oat flour (or sub all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix the Wet Ingredients:
- In a large mixing bowl, add the pumpkin puree and Greek yogurt. Stir well to combine.
- Add the maple syrup (or honey) and eggs. Mix thoroughly until smooth.
- Prepare the Dry Ingredients:
- In a separate bowl, combine the rolled oats, oat flour, baking powder, baking soda, and cinnamon. Mix well.
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
- Fill the Muffin Tin:
- Using a 1-inch cookie scoop or spoon, add batter to each muffin cup, filling about 3/4 full.
- Bake:
- Bake the oat cups for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the oat cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your healthy and delicious pumpkin Greek yogurt oat cups—perfect for any time of the day!
