Baked Pumpkin Oatmeal Cups
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Freezer friendly and perfect for meal prep breakfasts and snacks.
Baked pumpkin oatmeal cups. Made with 100 whole grains and very low sugar they make a healthy breakfast that is reminiscent of a warm bowl of oatmeal yet they are portable and can be eaten on the go. Fold in the oats and chopped nuts. In this case the baked oatmeal will only need to cook for 30 minutes. How to make baked pumpkin oatmeal cups.
In a bowl add the milk egg honey pumpkin puree cinnamon nutmeg and vanilla until combined. First preheat oven to 350ºf and spray a muffin tin with nonstick cooking spray. Includes step by step recipe video. How to make baked oatmeal cups.
I have the silicone liners and love them. The recipe yields 12 pumpkin baked oatmeal cups. Baked oatmeal muffin cups are a staple in our kitchen. Prep time 10 mins.
These pumpkin chocolate chip baked oatmeal cups are an easy and healthy breakfast lunch or snack low in calories high in protein and fiber make ahead and freezer friendly. Stir until everything is well combined. Baked pumpkin oatmeal cups made with your favorite nut butter cozy spices oats pure maple syrup and chocolate chips. Transfer the oat mixture to 15 silicone muffin cups or a muffin tin lined with cupcake liners.
Start by preheating your oven to 350 f prep your muffin pan by lining with paper or silicone cupcake liners. If for some reason your pumpkin oatmeal cups last longer than 1 day you can refrigerate leftovers for the rest of the week. In a bowl mix together your dry ingredients. The oats flaxseed pumpkin pie spice baking powder and salt in a large bowl whisk your wet ingredients together.
Place dry ingredients into a large bowl and mix to combine. How to make baked pumpkin oatmeal cups. Cook time 30 mins. The pumpkin puree egg whites vanilla.
Whisk together the pumpkin milk eggs oil maple syrup sugar pumpkin pie spice and salt in a large bowl. Simply stir together the ingredients as directed then divide the mixture between 12 muffin liners. Make ahead freezing options. It makes for easy portioning.
Spoon batter all the way to the top of each. In a mixing bowl whisk together the pumpkin purée almond milk peanut butter eggs maple syrup and vanilla extract until well combined. Total time 40 mins. Evenly distribute the batter between the prepared muffin cups.
I usually microwave them for a few seconds to take off the chill before eating. Next add the gluten free rolled oats baking powder sea salt and pumpkin pie spice to the mixing bowl. These easy pumpkin oatmeal cups have a boost of protein and are are naturally sweetened.
