These baked pumpkin oatmeal cups look like muffins, but don’t let them fool you – they’re essentially baked oatmeal!
- 2 1/2 cups old fashioned oatmeal (not quick oats)
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 cups Almond Breeze unsweetened vanilla almond milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- ⅓ cup egg whites
- 1 Tablespoon coconut oil, in liquid form
- 1 teaspoon organic vanilla extract
- 1/4–1/2 teaspoon vanilla liquid stevia or ⅓ cup maple syrup
- 1/3 cup pecans or walnuts
- 1/2 cup raisins or chocolate chips/carob chips
- Preheat oven to 350°F and line a 12-cup muffin pan paper or silicone cupcake liners.
- In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
- In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and stevia until combined.
- Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
- Gently stir in your mix-ins (pecans, walnuts, raisins, chocolate chips).
- Scoop mixture evenly into muffin cups using a 1/2 cup measuring cup. Batter should fill 9-10 muffin cups.
- 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 the cool and if you try to remove them from the pan too soon, they will fall apart.
- 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.
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!
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 9g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
Keywords: baked pumpkin oatmeal cups, baked pumpkin oatmeal