Pumpkin Baked Oatmeal Cups
These pumpkin baked oatmeal cups are great to meal prep and heat up on cool fall mornings!
Servings 12 baked oatmeal cups
Calories 157kcal
Ingredients
- 2 tbsp ground flax seed
- ⅓ cup hot water
- 2 medium overripe bananas
- ¾ cup whole pitted dates
- 2 cups rolled oats (if gluten free, look for certified gluten free)
- 1 tsp baking powder
- 1 cup pumpkin puree
- 1 tsp pumpkin spice (or cinnamon)
- ½ cup dark chocolate chips (if vegan, look for dairy-free chocolate chips.)
Instructions
- Preheat oven to 350 degrees F. Lightly grease a muffin tin.
- Place the ground flax in a small bowl or cup with the hot water. Set aside for a few minutes.
- Meanwhile, add the bananas and dates to a small food processor bowl. Puree the mixture until well combined (there may be a few small chunks of dates in there; that’s fine). Set aside for now.
- In a large mixing bowl, combine the oats and baking powder. Stir until combined.
- Add the flax mixture, banana date mixture, pumpkin, and pumpkin spice to the bowl with the oats. Stir until well combined, then fold in the chocolate chips.
- Divide mixture evenly in the muffin tin. Bake for about 20 minutes (or until the top no longer looks damp). Let cool in the muffin tin. Enjoy slightly warm!
Notes
- The only added sugar in this recipe comes from the chocolate chips. If you want a no-added-sugar recipe, use stevia-sweetened chocolate chips.
- These are denser than some other baked oatmeal recipes, but I find them to be quite delicious.
Nutrition
Calories: 157kcal