Whether you’re Canadian or American, the time leading up to Thanksgiving is full of excitement and stress. There's the promise of going home, seeing friends and family, and enjoying a meal that didn’t come out of a can.

You can see Thanksgiving weekend as the light at the end of the school-work tunnel, but you know that there’s plenty of work to get done before you can go home. Leading up to Thanksgiving, you’re busy but you want to be festive. You want to embrace the fall season, including the fall eats, but you have an 8:30 lecture and a test you haven’t studied for at noon. You want the Thanksgiving pie, but you need to put in work first.

That’s where these pie-inspired baked oatmeal cups come in. They’re simple, easy to make, and taste pretty darn good. You can take them on the go, heat them up for breakfast, or munch on them while doing readings. Anything is possible with pumpkin, blueberry, and apple pie.

Thank you to Amanda Finks of The Wholesome Dish for the inspiration for this recipe.

Pie-Inspired Baked Oatmeal Cups

  • Prep Time:25 mins
  • Cook Time:35 mins
  • Total Time:1 hr
  • Servings:16
  • Easy


  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup applesauce
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons group cinnamon
  • 3 cups old fashion rolled oats
  • 2 teaspoons baking powder
  • 5 tablespoons blueberry pie filling
  • 3 heaping tablespoons pumpkin pie filling
  • 1 medium apple shredded
  • 1/2 teaspoon ground nutmeg
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Photo By Natasha Brown
  • Step 1

    Line your muffin tin with muffin liners. Preheat the oven to 350°F.

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  • Step 2

    Add the vegetable oil, eggs, and brown sugar into a bowl and whisk together until smooth.

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  • Step 3

    Add the salt, milk, applesauce, and one and a half teaspoons of cinnamon. Reserve rest of cinnamon. Whisk together until well-combined.

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  • Step 4

    Stir the oats and baking powder into the mixture.

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  • Step 5

    For the blueberry pie muffins, put one tablespoon of blueberry pie filling at the bottom of the cupcake liner.

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  • Step 6

    Fill the muffin liners with 1/4 cup of the mixture.

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  • Step 7

    Separate the remaining mixture between two bowls. In one bowl, add three heaping tablespoons of pumpkin pie filling. Whisk the pumpkin pie filling and the oat mixture together.

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  • Step 8

    Fill the muffin liners with 1/4 cup of the pumpkin mixture.

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  • Step 9

    In the other bowl, add the shredded apple, 1/2 teaspoon of ground nutmeg, and the remainder of the cinnamon. Whisk together with the oat mixture.

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  • Step 10

    Fill the muffin liners with 1/4 cup of the mixture.

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  • Step 11

    Bake oatmeal cups for 35 minutes. Allow the cups to cool before serving. If you have leftovers, store them in an airtight container or a Ziploc bag.

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After the Thanksgiving holidays, keep these oatmeal cups in mind. Despite their festive flavours, they also make for a great breakfast or snack any time throughout the year.

Here's to letting pumpkin, blueberry, and apple pie live on.