A delicious fall inspired healthy make ahead oatmeal cup recipe!
You guys, the other day I went for my morning walk and I actually wore pants. I dressed Eli in pants and a sweatshirt and it was glorious! Then last night we sat out on the deck and actually enjoyed ourselves without turning into a sweaty mess after a few minutes.
Fall is definitely in the air and I’m so happy! I’m pretty sure this calls for celebration. I’m celebrating today with these Healthy Pumpkin Pie Baked Oatmeal Cups 🙂
It’s kinda surprising that with all the oatmeal cup recipes on this site, I don’t have a pumpkin pie flavor yet. I’m changing that today and I think you’re going to thank me for that. Baked oatmeal cups are one of my all time favorite breakfasts.
You can make a big batch of them ahead of time and then just grab them in the morning for a quick and easy breakfast. I prefer them cold and don’t even bother heating them up myself, but they’re really easy to heat up if that is what you prefer. They’re also really versatile and you can make so many different flavors once you have a good base down.
My base recipe is gluten free (if made with gluten free oats) and vegan, no eggs needed for these oatmeal cups! It’s also refined sugar free. If you would like them even less sweet, you are more than welcome to reduce the amount of coconut sugar and maple syrup or even omit them altogether.
They’re also great for kids! Eli is obsessed with them and runs towards me with his hands up when I get them out of the refrigerator 🙂Print
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoons salt
- 2⅓ cup unsweetened almond milk
- 1 1/2 cups pure pumpkin puree
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- Pre-heat oven to 375 degrees F. Add all dry ingredients to a large bowl and mix. Next, add all the wet ingredients and mix well until everything is combined.
- Spray a muffin tin with cooking spray or use muffin liners and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- Bake oatmeal cups for 20 minutes, or until cooked through. Remove from muffin pan and let cool on a baking rack before eating.
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
If you want to re-heat before eating, heat in a microwave for about 45 seconds or in the oven at 400 degrees F for 7-10 minutes.
- Serving Size: 1 Oatmeal Cup
- Calories: 122
- Sugar: 7 g
- Sodium: 69 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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