By admin 
Baked Pumpkin Oatmeal Cups have been added to the meal prep arsenal! I’ve made baked oatmeal ahead of (see: banana walnut oatmeal + berry studded baked oatmeal) however by no means have I put it in muffin type. After my obsession with egg bites, I uncover that meals which can be muffin long-established are actually good for me all through the morning. The serving dimension isn’t ambiguous and I can take it on the go if want be!
They’re not too candy. Once you wish to add considerably bit extra, a drizzle of maple syrup is satisfying.
I like that they’re kinda chewy. Wonderful for a fall morning with a cup of espresso. Welcome to the arsenal, baked pumpkin oatmeal cups!
Components involved- it’s absolutely vegan and when you use the appropriate oats, they’re gluten free.
The oats get pulsed in a mini meals processor.
They get blended with oat milk in a bowl.
The spices, brown sugar, salt & baking powder get a beautiful combine. All of it goes in too.
Hey, pumpkin puree. Let’s all meet one another.
In muffin tins sprayed with cooking spray.
Prime with pecans. Be at liberty so as in order so as to add cinnamon and brown sugar to the tops in case your coronary coronary coronary heart needs.
Baked! Let’s allow them to sit back for 10.
Pop them out.
Aspect view.
After a chew view.
With maple syrup for a day snack view.
Able to enter the fridge so we’re able to have breakfast for this week view.
I’m absolutely going to make a peanut butter chocolate banana model subsequent.
Baked Pumpkin Oatmeal Cups
recipe tailored from Skinny Sort Meal Prep Cookbook
makes 12
- cooking spray
- 2 1/2 cups quick-cooking oats
- 1 1/2 cups unsweetened vanilla oat milk
- 1/2 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 2 teaspoons flooring cinnamon
- 1/2 cup pureed pumpkin
- 1/2 cup chopped pecans
Preheat oven to 350F. Generously spray an uncommon 12-cup muffin tin with cooking spray.
In a mini meals processor, pulse the oats about 15 occasions in order that they’re similar to the consistency of instantaneous oats. Place oats in an enormous bowl and stir all through the oat milk till accurately mixed. Let sit for five minutes, so the milk absorbs.
In a small bowl, mix the brown sugar, salt, baking powder, pumpkin spice, and cinnamon. Add to the bowl of soaked oats together with the pumpkin puree and vanilla. Gently fold them collectively till accurately mixed. With a heaping 1/3 measuring cup, scoop the oatmeal combination into the ready muffin tin. Sprinkle the tops of every muffin with chopped pecans.
Bake, rotating midway by, till set, about 25 minutes. Let cool all through the pan for on the very least 10 minutes. Fastidiously take away with an offset spatula or pairing knife. Serve heat.
Once you wish to make them forward of time, swap them to a wire rack to take a seat again completely. As shortly as cooled, retailer in an hermetic container or zip-top plastic bag. To reheat, microwave for about 30 seconds (1 minute if frozen), or till heated by.
