Pumpkin Pie Baked Oatmeal Cups

Pumpkin Pie Baked Oatmeal Cups

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.8
  • Total Fat: 2.1 g
  • Cholesterol: 15.5 mg
  • Sodium: 108.6 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Pumpkin Pie Baked Oatmeal Cups calories by ingredient
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Introduction

These are great little quick breakfasts (I like to pair them with a hard boiled egg for added protein). You can freeze them and thaw them as needed. They are low calorie, low carb, low fat and can help satisfy a sweet tooth craving without putting your hard work out the window. These are great little quick breakfasts (I like to pair them with a hard boiled egg for added protein). You can freeze them and thaw them as needed. They are low calorie, low carb, low fat and can help satisfy a sweet tooth craving without putting your hard work out the window.
Number of Servings: 12

Ingredients

    2 cup Quaker Oatmeal-- Old Fashioned Quaker Oats
    1 tsp Baking Powder
    0.25 tsp Salt
    1 tbsp Pumpkin Pie spice
    8 oz Almond Breeze Almond Milk, Vanilla
    0.75 cup Libby's 100% pure canned pumpkin
    1 large Egg, fresh, whole, raw
    0.25 cup Honey
    2 tbsp *Flax Seed Meal (ground flax)

Tips

You can add white chocolate chips, dried fruits, nuts, etc. (but those are not included in the nutritional count.


Directions

Preheat oven to 350 degrees.

Grease muffin tin (I prefer Pam baking, they don't stick!)

Combine all ingredients, and mix well. Divide among the 12 muffin cups and bake for 20 - 25 minutes until the tops are set.

Allow them to cool in the pan for 10 minutes, then transfer to a cooling wrack until completely cool.

Store them in the refrigerator up to 1 week.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user AMBERLEIGH-MN.

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