Baked Pumpkin Oatmeal Cups
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 96.5
- Total Fat: 3.1 g
- Cholesterol: 20.7 mg
- Sodium: 102.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
View full nutritional breakdown of Baked Pumpkin Oatmeal Cups calories by ingredient
Introduction
Found at https://www.eatingbirdfood.com/baked-pumpkin-oatmeal-cups/ Found at https://www.eatingbirdfood.com/baked-pumpk
in-oatmeal-cups/
Number of Servings: 18
Ingredients
-
2 1/2 cup Old Fasioned Oats (uncooked)
1 tbsp Pumpkin Pie spice
1 tbsp Flaxseed
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 cup Almond Milk (Unsweetened) - Original
1 can Libby's Pumpkin (not pumpkin pie filling)
2 large Eggs
1 Tbsp Applesauce, unsweetened
1 tsp Vanilla extract
1/3 cup Pure Maple Syrup
1/3 cup chopped Walnuts
Directions
1. Preheat oven to 350°F and line a 12-cup muffin pan with paper or silicone cupcake liners.
2. In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
3. In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
4. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
5. Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
Scoop mixture evenly into muffin cups using a 1/4 cup measuring cup.
6. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as they cool and if you try to remove them from the pan too soon, they will fall apart.
7. Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.
8. To serve, I like to cut them in half, reheat in the toaster oven and spread on a layer of almond butter. They can also be eaten at room temperature or straight from the fridge. They’re tasty at pretty much any temperature!
Serving Size: Made 18 muffin cups
2. In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
3. In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
4. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
5. Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
Scoop mixture evenly into muffin cups using a 1/4 cup measuring cup.
6. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as they cool and if you try to remove them from the pan too soon, they will fall apart.
7. Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.
8. To serve, I like to cut them in half, reheat in the toaster oven and spread on a layer of almond butter. They can also be eaten at room temperature or straight from the fridge. They’re tasty at pretty much any temperature!
Serving Size: Made 18 muffin cups