These pumpkin baked oatmeal cups are great to meal prep and heat up on cool fall mornings!
Course Breakfast, Snack
Cuisine American
Keyword pumpkin baked oatmeal cups
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12baked oatmeal cups
Calories 157kcal
Author Snacking in Sneakers
Ingredients
2tbspground flax seed
⅓cuphot water
2medium overripe bananas
¾cupwhole pitted dates
2cupsrolled oats(if gluten free, look for certified gluten free)
1tspbaking powder
1cuppumpkin puree
1tsppumpkin spice(or cinnamon)
½cupdark 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 analysis (approximate per baked oatmeal cup): 157 calories, 5.5 g fat, 2.5 g saturated fat, 45 mg sodium, 28.5 g carbohydrate, 5 g fiber, 12 g sugar, 3 g added sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 14%, Potassium: 7%