pumpkin spice baked oatmeal cups

November 29, 2014

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New favorite portable breakfast!

You HAVE to try smothering it in almond butter 🙂

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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.

baked pumpkin oatmeal nutrition
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


You may also like:

cinnamon peach baked oatmeal

chocolate chip pumpkin oatmeal bars

chocolate studded cinnamon oatmeal banana bread (vegan + gluten free)

One year ago:

fudge brownie larabar bites

Two years ago:

vegan pumpkin spice pudding

Three years ago:

cinnamon sugar honey graham crackers

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