New favorite portable breakfast!
You HAVE to try smothering it in almond butter 🙂
Pumpkin Spice Baked Oatmeal Cups
2 cups old-fashioned oats (use gluten-free if needed)
1 tablespoon pumpkin pie spice
1.5 tablespoons cinnamon
2 teaspoons baking powder
1/4 tsp salt
1 tbsp chia seeds
1 and 1/2 cups unsweetened almond milk
3/4 cup pumpkin puree
1 egg, beaten
1 teaspoon vanilla
Stevia or other sweetener to taste (I use 3 packets of Stevia or 25-30 drops of vanilla liquid Stevia) *
Preheat oven to 350 degrees F
Mix ingredients in a medium mixing bowl. Divide into cupcake pan. This recipe fills about 14 cupcake cups.
Bake for 25 minutes.
Remove from oven and cool. Store refrigerated for up to a week.
Nutrition info for each cup!
*This might not be correct, but for my tastebuds, I convert Stevia like this and it has worked for me!
1 packet of Stevia = 1 tablespoon of sugar
7 drops = 2 tsp sugar
1 tablespoon = 3 tsp
Therefore: 1 packet of Stevia is about 10 drops
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