Breakfast / Meal Prep / Recipes

Vegan Meal Prep Pumpkin Oatmeal Cups

You guessed it…. another pumpkin recipe! But trust me, you need this one! It’s the perfect healthy, vegan meal prep for the week. Make these on a Sunday to have on a hand for a lower in sugar, plant based to-go breakfast or snack for the week! Your future self will be v v thankful for you thinking ahead and prepping these. Top these pumpkin oatmeal cups with chocolate chips, nuts, fruit, or nut butter. The options are endless!

Vegan Meal Prep Pumpkin Oatmeal Cups

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What You Need For This Recipe:

I’ve linked some of the key ingredients for this recipe on Amazon! Just click on the ingredient and it will take you right there.

Quick Oats- I love these gluten free ones if you’re gf!

Pumpkin Puree

Organic Peanut Butter

Maple Syrup

Coconut Sugar

Pumpkin Pie Spice


Vanilla Extract

Vegan Meal Prep Pumpkin Oatmeal Cups

How To Store These Oatmeal Cups:

I’ve stored these pumpkin oatmeal cups on the counter and in the fridge. They last about 2-3 days on the counter and 5 days in the fridge! I personally like keeping them in the fridge. I’ll eat them cold or I’ll microwave them for a minute. Then I’ll add my favorite toppings: nut butter, chocolate chips, bananas, or a little butter!

Other Healthy Breakfast Recipes:

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie (healthy, paleo, gluten free)

Cinnamon Sugar Donuts

Cinnamon Sugar Donuts (paleo, gluten free, healthy)

Healthy Cinnamon Rolls

Healthy Cinnamon Rolls (Vegan & Gluten Free)

Vegan Meal Prep Pumpkin Oatmeal Cups

Vegan Meal Prep Pumpkin Oatmeal Cups- also these are gluten and refined sugar free! Ready in just 20 minutes. #pumpkin #veganpumpkinrecipes #pumpkinrecipes #healthyveganrecipes #veganmealprep #oatmeal

7 oatmeal cups 1x
Vegan Meal Prep Pumpkin Oatmeal Cups


2 cups quick oats
1 cup pumpkin
3/4 cup Pb
1/4 cup maple syrup
1/4 cup coconut sugar* add more if you like sweeter things because these aren’t super sweet!
1 tsp pumpkin spice
1 tsp cinnamon
1 tsp vanilla


  1. Mix everything together in a bowl, line a muffin tin with liners or grease.
  2. Fill almost all the way up!
  3. Makes 7-8 cups.
  4. Bake for 20 mins at 350F!
  5. Store on the counter for 2-3 days and in the fridge for up to 5!