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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 160.4
  • Total Fat: 3.9 g
  • Cholesterol: 7.2 mg
  • Sodium: 105.4 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Baked Cranberry Pumpkin Spice Oatmeal calories by ingredient
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Baked Cranberry Pumpkin Spice Oatmeal

Submitted by: HOLISTICDETOXER

Introduction

Make a batch on the weekend, grab two for breakfast during the week. Or, pack a few for your mid-morning snack. Nutritional information per muffin. Make a batch on the weekend, grab two for breakfast during the week. Or, pack a few for your mid-morning snack. Nutritional information per muffin.
Number of Servings: 14

Ingredients

    Butter, unsalted, 2 tbsp, melted
    Pumpkin, canned, without salt, 1 cup
    Granulated Sugar, 0.25 cup
    Milk, 2%, 2 cup
    All White 100% liquid Egg Whites (1/4 cup), 2 serving
    Oats, 3 cup
    Protein powder to taste (I used one scoop of Organic Rice Protein in Vanilla)
    Baking Powder, 1.5 tsp
    Salt, 1 dash
    Dried Cranberries (1/4 Cup), 3 serving
    Pumpkin Seeds, 0.5 cup
    Spices to taste (cinnamon, ginger, allspice, nutmeg, cloves, etc.)

Tips

If you have leftover pumpkin, freeze it in a Ziplock bag and use it next time you're baking.


Directions

1. Soak most of the cranberries in hot water for ten minutes. Drain. mix with unsoaked berries and set aside.

2. Combine melted butter, pumpkin puree, sugar, skim milk, and eggs.

3. Add in oats, baking powder, salt, and spices, stirring as you go.

4. Add in the pumpkin seeds and drained cranberries, stir.

5. Grease a muffin tin and drop batter in. Bake at 350 for about thirty-five minutes.

Serving Size: 14 Muffins

Number of Servings: 14

Recipe submitted by SparkPeople user HOLISTICDETOXER.






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