Pumpkin Spice Baked Oatmeal
Chocolate chips, pecans and whole grain oats mixed into a cinnamon & nutmeg spiced pumpkin batter. Bake for 20-25 minutes and there you have it! A delicious breakfast or healthy dessert - vegetarian & gluten free!
- ¾ cup pumpkin puree
- 2 large eggs
- 1 & ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ¾ cup unsweetened almond milk *or milk of choice
- 2 tablespoons salted butter *melted & slightly cooled
- ¼ cup maple syrup *see note below
- 1 & ⅔ cups whole grain oats *see note below
- ½ cup dark chocolate chips
- ⅓ cup chopped pecans
Maple syrup: substitute with sugar-free syrup, honey or agave if preferred.
Whole grain oats: quick oats will also work in this recipe but may result in cups that aren't quite as moist.
Preheat oven to 400°F
Measure pumpkin puree, eggs, cinnamon, nutmeg, vanilla extract and baking powder into a large mixing bowl. Whisk until well combined.
Add milk, maple syrup and melted butter. Whisk again.
Stir in oats, chocolate chips and chopped pecans (reserve some chips and pecans to sprinkle on top of your cups if desired)!
Line a 12 count muffin pan and lightly grease with non-stick cooking spray. I prefer to use these silicone muffin pan liners (they work SO WELL). You can also use disposable ones or just grease your pan and elect not to use liners (sometimes, this makes the pan difficult to clean).
Portion batter into each cavity of the pan. Sprinkle with reserved pecans and chocolate chips. Bake for 20-25 minutes.
Remove cups from the oven, allow them to cool and enjoy!
Serving: 1oatmeal cup | Calories: 170kcal | Carbohydrates: 19.5g | Protein: 3.5g | Fat: 9.5g | Fiber: 2.5g | Sugar: 9g