Healthy Apple Pumpkin Pie Baked Oatmeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Libby's Canned Pumpkin Puree (by PRAIRIEHARPY) 1 tsp Vanilla extract, imitation, alcohol .5 cup Maple Syrup .5 cup Milk, nonfat (skim milk) 3 cup Cereal Quaker Oatmeal Reg 1/2c dry = 150cals (40g) Old Fashioned Oats Whole Grain Regular 2 tbsp *Flax Seed Meal (ground flax) 1.5 tsp Baking Powder .25 tsp Salt - Table - 1 tsp. (by MIKNMEG) 1 tsp Cinnamon, ground 2 tsp Pumpkin Pie spice 1.5 cup, quartered or chopped Apples, fresh with skin
Preheat the oven to 350 degrees F
Lightly spray a 12 muffin pan with cooking spray.
In a small mixing bowl, combine the pumpkin puree, vanilla, maple syrup and milk.
In a medium mixing bowl, combine the oats, flax meal, baking powder, salt, cinnamon and pumpkin pie spice.
Pour the wet ingredients into the dry while mixing to combine well.
Add the diced apples and mix to incorporate.
Fill each muffin cup all the way and press down lightly to pack it.
Bake for 20-25 minutes until oatmeal pulls away from the sides of the pan and the tops are lightly browned.
Let cool in pan for 5 - 10 minutes.
Run knife along the edges if needed to help get them out. They should come out easily!
Store leftovers completely cooled in an airtight container in the fridge for a few days.
Serving Size: 12 muffins 1 muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user RANGE110-114.
Lightly spray a 12 muffin pan with cooking spray.
In a small mixing bowl, combine the pumpkin puree, vanilla, maple syrup and milk.
In a medium mixing bowl, combine the oats, flax meal, baking powder, salt, cinnamon and pumpkin pie spice.
Pour the wet ingredients into the dry while mixing to combine well.
Add the diced apples and mix to incorporate.
Fill each muffin cup all the way and press down lightly to pack it.
Bake for 20-25 minutes until oatmeal pulls away from the sides of the pan and the tops are lightly browned.
Let cool in pan for 5 - 10 minutes.
Run knife along the edges if needed to help get them out. They should come out easily!
Store leftovers completely cooled in an airtight container in the fridge for a few days.
Serving Size: 12 muffins 1 muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user RANGE110-114.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 2.1 g
- Cholesterol: 0.2 mg
- Sodium: 115.9 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.7 g
- Protein: 3.5 g
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