EASY PUMPKIN BAKED OATMEAL CUPS (VEGAN, GF)
Get cozy with these easy Pumpkin Baked Oatmeal Cups. Made with wholesome oats, pumpkin puree, and warm spices, they're a perfectmake-ahead breakfast for busy mornings. Gluten-free, vegan, and delicious!
Equipment
- 1 Muffin tin
Ingredients
- 2.5 cups organic rolled oats (225g, use gluten-free oats if necessary)
- 1 cup pumpkin puree (240g, unsweetened)
- 1 1/2 cups unsweetened plant-based milk (360 ml, such as almond, soy, or oat milk)
- 1/4 cup unsweetened applesauce (60 g)
- 1/4 cup maple syrup (60 ml)
- 1 tsp vanilla extract (5 ml)
- 2 tsp ground cinnamon (5 g)
- 1/2 tsp ground ginger (1 g)
- 1/2 tsp ground nutmeg (1 g)
- 1/2 tsp ground cloves (1 g)
- 1 1/2 tsp baking powder (6 g)
- 1/4 tsp salt (optional, 1 g)
- 1/4 cup ground flaxseeds (30 g)
- 1/2 cup walnuts or pecans (optional, chopped, 60 g)
- 1/2 cup chocolate chips (or other optional add-ins, like dried cranberries or raisins 80 g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment liners, or lightly grease it if needed.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground flaxseeds, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Stir well to evenly distribute the ingredients.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, plant-based milk, applesauce, maple syrup, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir until everything is evenly mixed. If using, fold in the chopped nuts and chocolate chips, dried cranberries or raisins.
- Fill the Muffin Tin: Divide the oatmeal mixture evenly among the muffin cups, filling each one to the top. Add toppings if you like.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the oatmeal cups to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Store the oatmeal cups in an airtight container in the fridge for up to 5 days. Reheat them in the microwave or oven before serving for a warm breakfast.
- To freeze, place the cooled oatmeal cups in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before eating.
- For a nut-free version, omit the nuts or substitute with sunflower or pumpkin seeds.
- Serve with a dollop of dairy-free yogurt or a drizzle of maple syrup for an extra special treat.