Pumpkin Baked Oats
These pumpkin baked oats are delicious and healthy, and baked in a muffin tin to make them as convenient as they are tasty.
Servings: 12
Calories: 176kcal
Ingredients
Wet Ingredients
- 1 ⅓ cups almond milk
- ½ cup maple syrup
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
Dry Ingredients
- 3 cups gluten free rolled oats
- 1 teaspoon baking powder
- ⅔ cup pumpkin puree
- ¾ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Using a pastry brush, lightly coat a silicone cupcake pan with coconut oil.
- In a medium bowl, mix the almond milk, maple syrup, eggs, chia seeds, and vanilla.
- Combine the oats, baking powder, pumpkin pie spice, cinnamon, salt, and chocolate chips. Then, add the pumpkin puree.
- Add the wet ingredients to the oat mixture and mix well.
- Use a cookie scoop to fill eacch cupcake well to almost the top. Then, bake for 26 to 29 minutes until the cups are no longer wet and a toothpick inserted into the center comes out dry.
Notes
Storage
- Refrigerate leftovers for up to 4 days in an airtight container.
- For longer storage, wrap the bites individually in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
- Bring the muffins to room temperature before serving.
- You can microwave them for a few seconds to serve them warm.
- Your oatmeal bite mixture will be very wet. Don't worry, it's supposed to be that way.
- I recommend you only use rolled oats for this recipe. Quick oats don't have the texture the muffins need to hold together well.
Nutrition
Calories: 176kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 27mg | Sodium: 134mg | Potassium: 169mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2159IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
